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Academic literature on the topic 'Sausages in literature'

Author: Grafiati

Published: 25 July 2024

Last updated: 31 July 2024

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Journal articles on the topic "Sausages in literature"

1

Hong, Xinyi, Chenguang Li, Liming Wang, Zhifeng Gao, Mansi Wang, Haikuang Zhang, and Frank J. Monahan. "The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay." Foods 11, no. 21 (November 1, 2022): 3460. http://dx.doi.org/10.3390/foods11213460.

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As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consumers’ WTP. Results indicate that, in comparison with the uninformed condition, labeling an omega-3 nutrition claim increased consumers’ sensory liking for omega-3-enriched sausages in the attributes of appearance and texture. Moreover, consumers were willing to pay more for healthier sausages, but labeling HCs did not significantly improve participants’ WTP for omega-3-enriched sausages more than NCs. Hence, HCs did not significantly outperform NCs, when it comes to positively influencing consumers’ sensory liking and paying intentions for omega-3-enriched sausages. The findings of this study have implications for the meat industry in developing healthier sausage formulations with greater likelihood of success in the market.

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Pérez, Lander, Rosa Pincay, Diego Salazar, Nelly Flores, and Consuelo Escolastico. "Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador." Foods 12, no. 23 (November 28, 2023): 4288. http://dx.doi.org/10.3390/foods12234288.

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The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.

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3

Iswoyo, Iswoyo, Juni Sumarmono, Triana Setyawardani, Adi Sampurno, and Cornelius Hari Wibowo. "Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels." ANIMAL PRODUCTION 24, no. 2 (July 29, 2022): 114–19. http://dx.doi.org/10.20884/1.jap.2022.24.2.134.

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Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to diversify lamb-based processed food. This study aims to develop a lamb-based processed product in form of emulsion sausage. We used mixed lamb meat and fat of Batur lamb (0, 5, 10, 15, 20 and 25%) that was coarsely ground and added with 2.0% salt, 0.5% dextrose, 0.5% garlic powder, 0.5% pepper powder, 0.3% paprika powder and 0.5% chili powder. Meat, fat, and other ingredients are mixed evenly and then put into collagen casings and measured 10-cm long. Next, the sausage was steamed for +45 minutes, then cooled and drained. We used an experimental method with a Completely Randomized Design (CRD) assigning 6 treatments and 4 replicates. The treatments included T0: Lamb sausage without fat; T1 : Lamb sausage + 5% fat; T2 : Lamb sausage + 10% fat; T3 : Lamb sausage + 15% fat; T4 : Lamb sausage + 20% fat and T5 : Lamb sausage + 25% fat. The observed characteristics of sausages were chemical content (moisture, protein, fat, and ash content) and organoleptic properties (preferred colour, aroma, texture, taste, and acceptability). F test (anova) results showed that the treatment had a significant effect (P<0.05) on the moisture, protein, fat, and ash content of lamb sausage, as well as on preference for colour, aroma, texture, taste, and acceptance of lamb sausage. The results showed that the addition of 10% lamb fat produced emulsion-type lamb sausage with the most optimal characteristics, containing 63.290% water, 15.245% protein, 12.518% fat and 2.536% ash. The preferred colour, aroma, texture, taste and acceptance have satisfied the neutral criteria.

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4

FARBER, J. M., S. A. MALCOLM, K. F. WEISS, and M. A. JOHNSTON. "Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada." Journal of Food Protection 51, no. 5 (May 1, 1988): 397–401. http://dx.doi.org/10.4315/0362-028x-51.5.397.

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A national survey was conducted to determine the overall microbiological quality of fresh and frozen breakfast-type sausages manufactured in Canada. Fresh (61 lots; 55 producers) and frozen (62 lots; 35 producers) were analyzed for aerobic colony counts (ACCs), coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. There was wide variation in aerobic colony count values, but most were in the range of 104 to 107 CFU/g. Detectable levels of E. coli and S. aureus were found in at least one-third of all fresh and frozen sausages. In addition, Salmonella was detected in 14.8% of lots of fresh sausages and 6.5% of lots of frozen sausages. Frozen sausages generally had lower microbial loads than fresh ones. Although no standards or guidelines for breakfast-type sausages are available from the International Commission on Microbiological Specifications for Foods (ICMSF), guidelines published in the literature were applied to ACCs, coliforms and S. aureus for both fresh and frozen sausages.

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5

Kenenbay, G. S., B. B. Omirzhanova, and A. N. Tatiyeva. "The determination of physical and chemical parameters of natural sausage casings." Journal of Almaty Technological University, no. 1 (March 31, 2023): 89–97. http://dx.doi.org/10.48184/2304-568x-2023-1-89-97.

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One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely pure natural product, therefore environmentally friendly. According to the results of the research, the organoleptic, physico-chemical, vitamin, amino acid, fatty acid and microbiological parameters of the natural sausage casing were determined. The natural shell protects the natural product from external influences during the production of sausage products, increases the nutritional value and is an ideal component of sausage products. The paper collects and analyzes information from the scientific literature on sausage production technology. A comparative analysis of two sausage shell, both artificial and natural, was carried out.

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6

Holck, Askild, Lars Axelsson, Anette McLeod, Tone Mari Rode, and Even Heir. "Health and Safety Considerations of Fermented Sausages." Journal of Food Quality 2017 (2017): 1–25. http://dx.doi.org/10.1155/2017/9753894.

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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7

RАTSUК, Mariya, Diana SАRIBЕКОVА, and Zoya Vodyanitska. "PREPARATION OF COOKED SAUSAGE PRODUCTS WITH FOOD FIBERS." Herald of Khmelnytskyi National University. Technical sciences 307, no. 2 (May 2, 2022): 169–72. http://dx.doi.org/10.31891/2307-5732-2022-307-2-169-172.

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A study of the possibility of adding dietary fiber to cooked sausages is conducted. Analyzing the literature, it was found that the addition of plant fiber to meat products will improve the quality and biological value of finished products by reducing the amount of fat and energy value, improving taste and technological parameters. Dietary fiber leads to the purification of the body from toxins, complete assimilation of food and normalization of the intestinal microflora. Sausages with fiber of wheat, flax, pumpkin and oat fiber were prepared in the work. The main indicators of quality of the received products according to current DSTU 4436: 2005 “Boiled sausages, sausages, sausages, meat loaves” are investigated. It is shown that the addition of plant fibers does not have a negative effect on the organoleptic characteristics of the finished product. It is established that according to the set of organoleptic characteristics it is better to add wheat and pumpkin fiber to the composition of cooked sausages. Physicochemical and microbiological parameters of sausages with the addition of vegetable fibers were determined. It is shown that the content of moisture and fat obtained products meet the standards of current regulations. The protein content in cooked products is slightly lower than regulated by the current DSTU. The total number of microorganisms in cooked meat sausages with vegetable fiber increases slightly compared to DSTU, which may be due to the presence of microflora in the vegetable raw materials that are added. Summarizing the data obtained and taking into account the beneficial properties of turkey meat and fiber, it can be argued that the resulting cooked sausages with the addition of dietary fiber is a functional product that can be recommended to fans of dietary and healthy eating.

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8

Hong, Xinyi, Chenguang Li, Junfei Bai, Zhifeng Gao, and Liming Wang. "Chinese consumers’ willingness-to-pay for nutrition claims on processed meat products, using functional sausages as a food medium." China Agricultural Economic Review 13, no. 2 (April 1, 2021): 495–518. http://dx.doi.org/10.1108/caer-06-2020-0160.

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PurposeFollowing the standard practice of using nutrition claims to denote food functionality, this study empirically explores Chinese consumers’ willingness-to-pay for functional processed meat products by using three nutrition claims (namely “increased calcium,” “containing omega-3”, and “reduced salt”) made on pork sausages. It also aims to outline the typical characteristics of Chinese consumer segments based on preferences.Design/methodology/approachA choice-based choice experiment is utilized to investigate Chinese consumers’ valuation on attributes of interest regarding functional sausage products. First-hand data was collected in the two cities of Xi'an and Beijing.FindingsThere are market potentials for domestic and/or imported functional processed meat products among Chinese consumers. Nutrition claims made on pork sausages are appealing to Chinese consumers, and therefore, monetarily rewarded by them. Being imported from a more developed country of origin could both positively and negatively impact consumers’ WTP for nutrition claims made on pork sausages. Furthermore, specific functional modification strategies should be taken into account when addressing different segments of the Chinese market. In addition, regional impacts between Xi'an and Beijing are implied in terms of consumers’ valuation for functional pork sausages.Research limitations/implicationsLimitations in the current study are mainly two folds. First, the WTP estimation magnitudes are subject to a hypothetical bias by using a stated preference approach. Second, this study only focuses on pork sausages to explore consumers’ perceptions and selects three nutrition claims among many other relevant options.Practical implicationsImplications are provided for meat marketers and for Chinese official food policymakers, such that promoting meat products with a nutrition claim is an attractive marketing strategy for foreign food manufacturers in China, and more reformulated meat products with better nutritional compositions should be allowed in the Chinese market.Originality/valueTo the best of the author’s knowledge, this research is the first to fill in the literature blank on investigating the consumers’ valuation for functional meat in the emerging market of China. Because when taking Chinese consumers as a target market and evaluating their perceptions of food quality-related labeling and certifications, the existing literature is mainly limited to topics of product safety, organic/green products, and geographical origins. However, nutrition claims, as marketable credence attributes that associate closely to the main characteristics of the functional food products, have been explored to a much lesser extent among Chinese consumers.

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9

Stamenic, Tamara, Maja Petricevic, Ljiljana Samolovac, Sladjana Sobajic, Bogdan Cekic, Marija Gogic, and Vladimir Zivkovic. "Contents of sodium-chloride in various groups of locally manufactured meat." Biotehnologija u stocarstvu 37, no. 3 (2021): 223–34. http://dx.doi.org/10.2298/bah2103223s.

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Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Cajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Cajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.

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10

Austrich-Comas, Anna, Anna Jofré, Pere Gou, and Sara Bover-Cid. "Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models." Microorganisms 11, no. 2 (February 8, 2023): 432. http://dx.doi.org/10.3390/microorganisms11020432.

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Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of Salmonella during the production process of two types of low-acid chicken DFS. The impact of the use of starter culture, corrective storage and high-pressure processing (HPP) at different processing times was assessed through challenge testing, i.e., inoculating a cocktail of Salmonella into the meat batter (at 6 Log10 cfu/g) used for sausage manufacture. Sausages of medium (fuet-type, FT) and small (snack-type, ST) calibre were elaborated through ripening (10–15 °C/16 d) and fermentation plus ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and Salmonella was enumerated throughout the study. The observed results were compared with the simulations provided by predictive models available in the literature. In FT, a slight decrease in Salmonella was observed during the production process while in ST, a 0.9–1.4 Log10 increase occurred during the fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water activity decrease, these factors can be used as inputs of predictive models based on the gamma-concept, as useful decision support tool for producers. Salmonella lethality was enhanced by combining HPP and corrective storage strategies, achieving >1 and 4 Log10 reductions for FT and ST, respectively.

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Books on the topic "Sausages in literature"

1

Watson, Stephanie. Mystery meat: Hot dogs, sausages, and lunch meats. New York, NY: Rosen Pub. Group, 2011.

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Watson, Stephanie. Mystery meat: Hot dogs, sausages, and lunch meats : the incredibly disgusting story. New York, NY: Rosen Pub. Group, 2011.

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Timm, Uwe. Die Entdeckung der Currywurst: Novelle. Köln: Kiepenheuer & Witsch, 1993.

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Timm, Uwe. Die Entdeckung der Currywurst. Köln: Kiepenheuer & Witsch, 1999.

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Sullivan, Jaclyn. What's in your hot dog? New York: PowerKids Press, 2012.

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illustrator, Conger Holli, ed. Pepperoni or sausage?: A book about conjunctions. Mankato, Minnesota: Amicus, 2017.

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Brown, Richard, Kate Ruttle, Gill Budgell, and Jean Glasberg. Eight Fat Sausages. University of Cambridge ESOL Examinations, 2001.

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Zinsmeister, Elke. Ten Fat Sausages: Gaint Editon (Classic Books With Holes). Child's Play International, 2006.

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Timm, Uwe. Die Entdeckung der Currywurst. Dtv, 2000.

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Timm, Uwe. Die Entdeckung der Currywurst. Jubiläumsausgabe. Kiepenheuer & Witsch, 2000.

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Book chapters on the topic "Sausages in literature"

1

Gowers, Emily. "Black Pudding: Roman Satire." In The Loaded Table: Representations of Food in Roman Literature, 109–219. Oxford University PressOxford, 1993. http://dx.doi.org/10.1093/oso/9780198146957.003.0003.

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Abstract The cook pulled back his tunic, snatched up his knife, and proceeded to slash the pig’s stomach all over, his hand trembling. At once, out of the wounds stretched by the slithering weight of the pig, came tumbling mounds of blood puddings and sausages.

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Gowers, Emily. "Barbarian Spinach and Roman Bacon: The Comedies of Plautus." In The Loaded Table: Representations of Food in Roman Literature, 50–108. Oxford University PressOxford, 1993. http://dx.doi.org/10.1093/oso/9780198146957.003.0002.

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Abstract Latin literature begins in bulk with Plautus, and many later writers look back to his world as a Land of Cockaigne, where cooks, parasites, and slaves wallowed among mounds of tripes, hams, and delectable sweets and shellfish. Food, above all else, seems to preserve the savour of Plautus for later generations. Franta, for example, conjures up a menu out of Plautus’ ‘ancient crammings’ (veterum saginarum), capons, seafood, cakes, and wine, to tempt the puritan Marcus Aurelius. Apuleius’ own opulent style is made flesh in cloying lists of sausages and calamitously sticky sweetmeats straight out of comic recipes. And Gellius thinks some verses on a parasite’s appetite are genuine because they have the authentic ‘smack’ of Plautus (propterea resipiant Plautinum stilum).

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3

Wyllie, Barbara. "From Imperial Pineapples to Stalinist Sausage." In The Routledge Companion to Literature and Food, 351–63. Routledge, 2018. http://dx.doi.org/10.4324/9781351216029-31.

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