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Meat Science, ISSN 0309-1740, 09/2018, Volume 143, pp. 74 - 80
The influence of different Chickpea Protein Concentrates (CPC) addition at different levels (CPC: 1.5, 2.5 and 5% (w/w)) on physico-chemical, textural and... 
Hedonic properties | Fresh “‘Merguez” sausage | Textural Profile Analysis | Protein | GEL-FORMING PROPERTIES | ANTIOXIDANT ACTIVITY | PLANT | LENTIL | FOOD SCIENCE & TECHNOLOGY | FLOURS | FUNCTIONAL-PROPERTIES | MEAT | Fresh "Merguez" sausage | PEPTIDES | CICER-ARIETINUM L | QUALITY CHARACTERISTICS | Analysis | Meat
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 09/2018, Volume 280, pp. 78 - 86
Ten lots of industrial raw sausages in modified atmosphere (CO2 30%, O2 70%), produced in the same plant over 7 months, were analyzed at the day after... 
Raw meat | 16S rRNA gene profiling | Sausage | Shelf life | Spoilage | MAP | CARNOBACTERIUM | FOOD SCIENCE & TECHNOLOGY | POPULATIONS | MICROBIOLOGY | CULTURE | MEAT | DRY FERMENTED SAUSAGES | PORK SAUSAGE | DYNAMICS | FRESH SAUSAGES | Microbiota (Symbiotic organisms) | RNA | Analysis | Butanediol | Bacteria | Biogenic amines | Contamination | Meat
Journal Article
Meat Science, ISSN 0309-1740, 11/2018, Volume 145, pp. 71 - 78
The objective of this study was to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter... 
Sausage | Beef | Protein solubility | Sensory | Pre-rigor | LONGISSIMUS MUSCLE | MODIFIED ATMOSPHERE | FOOD SCIENCE & TECHNOLOGY | WATER-HOLDING CAPACITY | MEAT-PRODUCTS | HOT | FUNCTIONAL-PROPERTIES | FRESH PORK | PORK SAUSAGE | OXIDATIVE STABILITY | CARBON-DIOXIDE | Phosphates | Beef cattle | Analysis | Salinity
Journal Article
Journal Article
CIENCIA E AGROTECNOLOGIA, ISSN 1413-7054, 11/2015, Volume 39, Issue 6, pp. 604 - 612
In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be... 
shelf life | fresh sausage | sensory | AGRICULTURE, MULTIDISCIPLINARY | Fish | QUALITY CHARACTERISTICS | MEAT | linguiça | Pescado | vida de prateleira | sensorial
Journal Article
Meat Science, ISSN 0309-1740, 09/2018, Volume 143, pp. 199 - 209
The effects of adding combinations of rosemary (R: 1500, 2000, 2500 ppm) and green tea (G: 100, 200, 300 ppm) extracts in combination with synthetic... 
Principal components analysis | Sensory descriptive | Natural antioxidants | Fresh pork sausage | PATTIES | LIPID OXIDATION | MODIFIED ATMOSPHERE | FOOD SCIENCE & TECHNOLOGY | CATECHINS | ASCORBIC-ACID | PRODUCTS | COLOR | PLANT-EXTRACTS | BEEF | STORAGE STABILITY | Antioxidants | Displays (Marketing) | Green tea | Pork
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2018, Volume 89, pp. 749 - 755
The effect of sage essential oil (SEO) and sage extract (SE) obtained from sage (Salvia officinalis L.) herbal dust (food industry by-product) on... 
Microbiological stability | Sage by-product | Oxidative stability | Supercritical fluid extraction | Fresh pork sausage | QUALITY | ANTIBACTERIAL ACTIVITY | ROSEMARY | ANTIOXIDANT | FOOD SCIENCE & TECHNOLOGY | CHEMICAL-COMPOSITION
Journal Article