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A control strategy to assure safety conditions in the thermal treatment of meat products using a numerical algorithms
(Elsevier, 2010-02)
A finite element computational code was programmed in Matlab language to establish time–temperature specifications, in order to assure thermal inactivation of Escherichia coli O157:H7 in black sausages, produced in small ...
Linguiça cuiabana: histórico e aspectos tecnológicos de fabricação
(Universidade Estadual Paulista (Unesp), 2009-12-04)
A linguiça cuiabana tem grande aceitação no município de São José do Rio Preto-SP e regiões adjacentes. Originalmente é constituída de carne bovina (corte traseiro), leite, cebolinha, pimenta bode, pimenta do reino, alho ...
Linguiça cuiabana: histórico e aspectos tecnológicos de fabricação
(Universidade Estadual Paulista (Unesp), 2009-12-04)
A linguiça cuiabana tem grande aceitação no município de São José do Rio Preto-SP e regiões adjacentes. Originalmente é constituída de carne bovina (corte traseiro), leite, cebolinha, pimenta bode, pimenta do reino, alho ...
Linguiça cuiabana: histórico e aspectos tecnológicos de fabricação
(Universidade Estadual Paulista (UNESP), 2014)
EVOLUATION OF THE USE OF BLACK PEPPER (PIPER NIGRUM L.) ESSENTIAL OIL AND OLEORESIN IN CHICKEN SAUSAGE
(Universidade Tecnológica Federal do Paraná (UTFPR), 2007)
Control de calidad microbiológica de morcillas de cerdo blanca y negra expendidas en espacios públicos de la ciudad de Cuenca
(2019-01-31)
The existence of public spaces where morcillas (blood sausages) are sold, and the lack of measures to control their microbiological quality can give rise to foodborne diseases (FBD), which in turn represents a major health ...
Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product
(Elsevier Science, 2003-08)
Morcilla is a link sausage quite similar to black pudding, consisting of an inert casing stuffed with a mixture of beef blood, fat, and seasonings. Thirty samples of morcilla showed total microbial counts (6.3×103–2.1×108 ...
Trinidad and Tobago: Black pudding
(Distributed by Unimax Distributors Ltd.,[Trinidad and Tobago], 2011-03-10)
The postcard shows black pudding , a dish that is eaten in Trinidad and Tobago. It is a type of sausage made from cooking the blood of the pig with a filler such as breadcrumbs or potato until it is thick. The mixture is ...
Avaliação micológica ao longo do processamento de salames e influência da umidade relativa sobre a produção de ocratoxina A por Aspergillus westerdijkiae
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2018-05-30)
The salami is a fermented meat product introduced in Brazil by the first Italian immigrants. The organoleptic characteristics of this product are influenced by fungi growing on the sausage surface. If production and ...
Micropropagación y evaluación en invernadero de variedades de jitomate de polinización abierta con frutos no rojos
(Universidad Autónoma de AguascalientesUniversidad Autónoma de Aguascalientes, 2015)