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Journal Abstract Search

482 related items for PubMed ID: 7434328

  • 1. [Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].
    van den Hazelkamp GP, Houben JH, Krol B.
    Tijdschr Diergeneeskd; 1980 Nov 01; 105(21):900-11. PubMed ID: 7434328
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT, Boleman RM, Miller RK, Keeton JT, Rhee KS.
    J Food Sci; 2008 Jun 01; 73(5):H63-71. PubMed ID: 18576997
    [Abstract] [Full Text] [Related]

  • 3. [Microbiological quality and chemical composition of mechanically deboned pork (author's transl)].
    Bijker PG, Scholten JI, Fransen T, Koolmees PA.
    Tijdschr Diergeneeskd; 1980 Jun 01; 105(11):440-7. PubMed ID: 7385222
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  • 4. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
    Jin SK, Choi JS, Choi YJ, Lee SJ, Lee SY, Hur SJ.
    J Food Sci; 2015 Jul 01; 80(7):S1563-7. PubMed ID: 26077386
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  • 5. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration.
    Mercadante AZ, Capitani CD, Decker EA, Castro IA.
    Meat Sci; 2010 Apr 01; 84(4):718-26. PubMed ID: 20374848
    [Abstract] [Full Text] [Related]

  • 6. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C).
    Park SY, Yoo SS, Uh JH, Eun JB, Lee HC, Kim YJ, Chin KB.
    J Food Sci; 2007 Mar 01; 72(2):C114-9. PubMed ID: 17995825
    [Abstract] [Full Text] [Related]

  • 7. Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage.
    McIvor D, Baccus-Taylor GS, Comissiong EA.
    Br Poult Sci; 2002 May 01; 43(2):218-22. PubMed ID: 12047085
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  • 9. Effect of ascorbate and ascorbyl palmitate on lipid oxidation in semi-dry saugages manufactured from pork materials differing in stability towards oxidation.
    Houben JH, Krol B.
    Meat Sci; 1986 May 01; 17(3):199-211. PubMed ID: 22055276
    [Abstract] [Full Text] [Related]

  • 10. [The dissemination of Salmonella by meat and meat products from swine].
    Schmidt U.
    Tierarztl Prax; 1986 May 01; 14(4):565-73. PubMed ID: 3824372
    [Abstract] [Full Text] [Related]

  • 11. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
    Kulkarni S, DeSantos FA, Kattamuri S, Rossi SJ, Brewer MS.
    Meat Sci; 2011 May 01; 88(1):139-44. PubMed ID: 21193269
    [Abstract] [Full Text] [Related]

  • 12. Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids.
    Houben JH, Krol B.
    Meat Sci; 1980 Dec 01; 5(1):57-70. PubMed ID: 22055881
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  • 14. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
    Ruiz-Capillas C, Triki M, Herrero AM, Rodriguez-Salas L, Jiménez-Colmenero F.
    Meat Sci; 2012 Oct 01; 92(2):144-50. PubMed ID: 22608829
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  • 16. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M, Skandamis PN, Drosinos EH.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):1-12. PubMed ID: 18602180
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  • 19. [Bone content in mechanically deboned pork (author's transl)].
    Bijker PG, Gerats GE, Fransen T.
    Tijdschr Diergeneeskd; 1978 Jun 01; 103(11):583-8. PubMed ID: 663916
    [Abstract] [Full Text] [Related]

  • 20. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages.
    Capitani CD, Hatano MK, Marques MF, Castro IA.
    Food Sci Technol Int; 2013 Feb 01; 19(1):69-77. PubMed ID: 23014857
    [Abstract] [Full Text] [Related]

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