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Hong, Xinyi, Chenguang Li, Liming Wang, Zhifeng Gao, Mansi Wang, Haikuang Zhang i Frank J. Monahan. "The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay". Foods 11, nr 21 (1.11.2022): 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 i Consuelo Escolastico. "Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador". Foods 12, nr 23 (28.11.2023): 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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Iswoyo, Iswoyo, Juni Sumarmono, Triana Setyawardani, Adi Sampurno i Cornelius Hari Wibowo. "Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels". ANIMAL PRODUCTION 24, nr 2 (29.07.2022): 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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FARBER, J. M., S. A. MALCOLM, K. F. WEISS i M. A. JOHNSTON. "Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada". Journal of Food Protection 51, nr 5 (1.05.1988): 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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Kenenbay, G. S., B. B. Omirzhanova i A. N. Tatiyeva. "The determination of physical and chemical parameters of natural sausage casings". Journal of Almaty Technological University, nr 1 (31.03.2023): 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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Holck, Askild, Lars Axelsson, Anette McLeod, Tone Mari Rode i 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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RАTSUК, Mariya, Diana SАRIBЕКОVА i Zoya Vodyanitska. "PREPARATION OF COOKED SAUSAGE PRODUCTS WITH FOOD FIBERS". Herald of Khmelnytskyi National University. Technical sciences 307, nr 2 (2.05.2022): 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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Hong, Xinyi, Chenguang Li, Junfei Bai, Zhifeng Gao i 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, nr 2 (1.04.2021): 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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Stamenic, Tamara, Maja Petricevic, Ljiljana Samolovac, Sladjana Sobajic, Bogdan Cekic, Marija Gogic i Vladimir Zivkovic. "Contents of sodium-chloride in various groups of locally manufactured meat". Biotehnologija u stocarstvu 37, nr 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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Austrich-Comas, Anna, Anna Jofré, Pere Gou i 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, nr 2 (8.02.2023): 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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Montanari, Chiara, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini i Giulia Tabanelli. "Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages". Fermentation 8, nr 12 (28.11.2022): 683. http://dx.doi.org/10.3390/fermentation8120683.
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In the literature, the effect of the type of casing on fermented sausages is quite unexplored, while several studies are focused on the impact of starter cultures. Therefore, this paper studied the effect of three commercial starter cultures and two casings (natural or collagen) on Italian fermented sausages. Physico-chemical parameters (aw, pH, weight loss), microbiota, aroma profile and sensory analysis were evaluated. Results showed that collagen casings promoted a higher reduction of pH and weight loss. Concerning the microbiota, samples with natural casing had higher counts of lactic acid bacteria, while yeast proliferation was promoted in those with collagen. Regardless of the starters and casings applied, levels of enterococci and Enterobacteriaceae were low (≤2 log CFU/g). The aroma profile was significantly affected by casing: despite the starter applied, the presence of collagen casing favoured acid accumulation (mainly acetate and butanoate) and reduction of ketones. Sensory analysis highlighted significant differences only for odour, colour intensity and sourness. The differences observed suggest that collagen casings may provide a greater availability of oxygen. Overall, casings rather than starter cultures impact the microbial and sensorial features of fermented sausages.
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Mukhametov, Almas, Anatoly Chulenyov, Anastasia Kazak i Irina Semenycheva. "Physicochemical and microbiological analysis of goose meat". Quality Assurance and Safety of Crops & Foods 15, nr 2 (1.04.2023): 49–58. http://dx.doi.org/10.15586/qas.v15i2.1200.
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Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.
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PALÁ, TERESA RIVAS, i ANA SEVILLA. "Microbial Contamination of Carcasses, Meat, and Equipment from an Iberian Pork Cutting Plant". Journal of Food Protection 67, nr 8 (1.08.2004): 1624–29. http://dx.doi.org/10.4315/0362-028x-67.8.1624.
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An assessment and follow-up of the microbial contamination of an Iberian pork cutting room is presented. Samples were taken from carcasses (n = 76), meat pieces (three types, n = 71), meat for dry-cured sausages (3 types, n = 66), and surfaces of equipment (n = 158). Aerobic plate counts (APC) at 37°C on meat pieces (primal cuts) were lower than on carcasses (3.62 log CFU/10 cm2 against 4.63 log CFU/10 cm2), probably owing to the removal of the skin. However, more than 80% of the meat pieces showed presence of Escherichia coli. For the three types of meat intended for dry-cured sausages, higher counts (P < 0.001) were found for meat type 3—an important cut obtained from the vertebral column—at 2.62 log CFU/g for E. coli; the particular surface used in the handling of meat type 3 also showed high counts (P <0.001) for E. coli. Consequently, attention should be paid to the hazard analysis critical control point plan at this stage. Salmonella was isolated from 3.94% of the carcass surfaces (perianal zone), 4.46% of meat pieces, and 13.58% of meat for dry-cured sausages. Moreover, the percentages for isolation of Salmonella from carcasses of Iberian pigs (extensive rearing) in our study were lower than those generally reported in the literature for “white pigs” (intensive rearing). Coagulase-positive Staphylococcus aureus was isolated in 31.82% of meat samples for dry-cured sausages, in 16.90% of meat pieces, and in 15.50% of the equipment after 4 h of work. Of the coagulase-positive strains isolated, 47.61% were producers of enterotoxin.
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Katulić, Darja, i Mladenka Malenica Staver. "Količina šećera u mesnim proizvodima s hrvatskog tržišta". Meso 20, nr 2 (2018): 145–49. http://dx.doi.org/10.31727/m.20.2.2.
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Content of sugar in meat products from the Croatian market Sugars are used in the production of meat products to produce lactic acid and to achieve specific sensory properties, thus ensuring the quality and stability of the final product. The aim of this paper was to determine the differences in sucrose, glucose and fructose sugar levels in meat products from different categories available on the Croatian market. A total of 140 samples were analyzed from the category of fermented (n = 41) and heat treated (n = 82) sausages and dry cured meat products (n = 17). For the determination of the sugar level, a validated enzyme method was used. Within each of the three investigated categories the highest sucrose content (0.21-0.87%) was determined, followed by fructose (0.10-0.39%) and the lowest glucose (0.05-0.06%). The total sugar content, as a sum of sucrose, fructose and glucose, was 1.32% in the category of heat treated sausages, 0.36% in fermented sausages and 0.47% in dry cured meat products. The results of the research indicate the variation in the quantity of added sugar in meat products from the Croatian market, with total shares ranging from 1 to 2%, depending on the type of product and the producer's recipe, according to the literature of other authors for the same category of meat products.
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Sina, Ibnu, Untung Nugroho Harwanto i Zakki Rosmi Mubarok. "Analisis Pengolahan Limbah Padat Tahu Terhadap Alternatif Industri Pangan Sosis (Grade B)". Jurnal Ilmiah Teknik Kimia 5, nr 1 (25.01.2021): 52. http://dx.doi.org/10.32493/jitk.v5i1.9193.
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Literature studies show that the nutrient content in tofu pulp is still high; however the utilization of this waste is still relatively low by the community. Nowadays, tofu dregs is still widely used as an ingredient for animal feed. Some of the reasons why people don't take advantage of tofu waste are consits of the funding, equipment, time and worries related to starting their own business. The aims of this study is to make a pre-designed tofu dregs processing plant into a multipurpose product aggregate such as sausages driven by the tofu business community. The method stage in this research is making a feasible product and process scheme, analyzing tofu solid waste in the form of a paper project and making a household scale sausage production prototype. The results of this study are able to produce a role model for tofu dregs utilization which is more conomically valuable but still meet the standard and quality of reasonableness. The results of the role model will be disseminated by reaching out to tofu entrepreneur communities to collaborate with each other so that the utilization of tofu with high economic value can be carried out more massively, structurally and systematically.
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Vukasinovic, Marija, Vladimir Kurcubic, Vesna Kaljevic, Pavle Maskovic i Milun Petrovic. "Examinations of certain chemical characteristics of fermented dry sausage quality parameters". Veterinarski glasnik 66, nr 1-2 (2012): 73–84. http://dx.doi.org/10.2298/vetgl1202073v.
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On the grounds of data available from literature, we observed a high degree of variations in the values of numerous physical-chemical quality parameters of fermented sausages, so that we set as the objective of our investigations to carry out comprehensive examinations of selected chemical quality parameters (total protein content, relative protein content of connective tissue, and humidity in ten different products that belong to the group of fermented dry sausages). The other objective was to compare the values obtained in our investigations with the reference values envisaged under the Regulations on quality and other requirements for meat products (SCG Official Gazette, No. 33/2004) and to determine the percent of products that are found incompatible and the reasons for that. We used two standard reference chemical methods ? the determination of nitrogen and moisture contents (SRPS ISO 937:1992 and SRPS ISO 1442:1998), as well as a modification of method M050 for the determination of hydroxyproline content. We can conclude on the grounds of the results of our investigations that out of the representative number of examined samples (n = 156), originating from 10 different products from the group of fermented dry sausages, 51 samples (32.7%) did not meet the requirements prescribed under the Regulations on quality and other requirements for meat products. Among the rejected samples, the reason for the incompatibility of 40 samples (25.6%) was a a higher level of RPCCT, and 18 samples (11.5%) had a higher moisture content than permitted. None of the total number of examined samples had a content of total proteins lower than the one prescribed under Regulations.
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Mufarikha, Kunti, Muh Aniar Hari Swasono i Deny Utomo. "Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati". Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, nr 1 (9.03.2021): 140–53. http://dx.doi.org/10.35891/tp.v12i1.2467.
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Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).
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Shesgreen. "An Exchange on "The Norton Anthology of English Literature" and Sean Shesgreen: VIII. Anthologies and Sausages". Critical Inquiry 35, nr 4 (2009): 1085. http://dx.doi.org/10.2307/25599420.
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Mondéjar-Jiménez, Juan Antonio, Francisco Sánchez-Cubo i José Mondéjar-Jiménez. "Consumer Behaviour towards Pork Meat Products: A Literature Review and Data Analysis". Foods 11, nr 3 (24.01.2022): 307. http://dx.doi.org/10.3390/foods11030307.
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Knowing the behaviour of consumers is essential for all types of companies, including meat companies. For this purpose, academia is an ally of industry, and analysing scientific production seems crucial for conducting future research. Therefore, this study aimed to carry out an exhaustive review of the literature, relying on both descriptive and bibliometric analyses, the latter being through the application of clustering techniques by simple centres. The main results and conclusions are as follows: (1) consumer perceptions, behaviours and attitudes towards food are the main focus of research in this area; (2) the ingredients and additives of meat products are the main concerns in the industry regarding such products; (3) sausages are the dominant meat product; (4) and pork, as well as other types of meat, fall under the generic umbrella term meat. Furthermore, there is a lack of studies considering age, sex and income cohorts. Such lack might have led to finding consumer behaviour and the welfare of animals not significant despite the presupposed positive correlation. The main limitations for researchers are around the availability of budgets and the existence of trade secrets.
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Castro, Tiago Alves, Bruna Santos Leite, Larissa Santos Assunção, Tayane de Jesus Freitas, Nelson Barros Colauto, Giani Andrea Linde, Deborah Murowaniecki Otero, Bruna Aparecida Souza Machado i Camila Duarte Ferreira Ribeiro. "Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review". Molecules 26, nr 23 (25.11.2021): 7125. http://dx.doi.org/10.3390/molecules26237125.
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Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.
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Sivamaruthi, Bhagavathi Sundaram, Karthikeyan Alagarsamy, Natarajan Suganthy, Subramanian Thangaleela, Periyanaina Kesika i Chaiyavat Chaiyasut. "The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods". Fermentation 8, nr 11 (12.11.2022): 635. http://dx.doi.org/10.3390/fermentation8110635.
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Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth, promoting the conversion of complex food components by microbial enzymatic action. FFs are common in the cuisine of Southeast Asian countries. Furthermore, FFs have recently become popular worldwide, due to their proposed and proven beneficial health effects. The microbes present in FFs affect the quality, taste, and flavor of the food. Thailand is famous for its versatile range of foods, especially FFs. Fermented beans, fish, meat, sausages, vegetables, and fruits are commonly consumed in Thailand. Thai fermented foods (TFFs) are a key source of bioactive micro-organisms and molecules, and several studies have detailed the isolation, identification, and characterization of potent microbial strains from TFFs; however, a detailed literature review of Bacillus and Lactobacillus species in TFFs is not available. Therefore, in this review, we summarize the available information on representative TFFs, as well as Bacillus and Lactobacillus species in TFFs and their bioactive properties.
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Haque, Abdul, Saghir Ahmad, Z. R. A. A. Azad, Mohd Adnan i Syed Amir Ashraf. "Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes". PeerJ 11 (1.03.2023): e14977. http://dx.doi.org/10.7717/peerj.14977.
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Background Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural antioxidants (polyphenols, carotenoid etc.), dietary fiber, and other trace elements, which can provide functionality to food. Due to changing lifestyles, there is an increased demand for ready-to-eat products like sausages, salami, and meat patties. In this line, meat products like buffalo meat sausages and patties are also gaining the interest of consumers because of their rich taste. Meat, however, has a high percentage of fat and is totally deprived of dietary fiber, which poses severe health problems like cardiovascular (CV) and gastrointestinal diseases. The health-conscious consumer is becoming increasingly aware of the importance of balancing flavor and nutrition. Therefore, to overcome this problem, several fruit and vegetable wastes from their respective industries can be successfully incorporated into meat products that provide dietary fiber and play the role of natural antioxidants; this will slow down lipid oxidation and increase the shelf-life of meat products. Methodology Extensive literature searches have been performed using various scientific search engines. We collected relevant and informative data from subject-specific and recent literature on sustainable food processing of wasted food products. We also looked into the various applications of waste fruit and vegetable products, including cereals, when they are incorporated into meat and meat products. All relevant searches meeting the criteria were included in this review, and exclusion criteria were also set. Results The pomace and peels of fruits like grapes, pomegranates, cauliflower, sweet lime, and other citrus are some of the most commonly used fruit and vegetable by-products. These vegetable by-products help inhibit oxidation (of both lipids and proteins) and the growth of pathogenic and spoilage bacteria, all without altering the consumer’s acceptability of the product on a sensory level. When included in meat products, these by-products have the potential to improve the overall product quality and lengthen its shelf-life under certain circumstances. Conclusion Cost-effective and easily accessible by-products from the fruit and vegetable processing industries can be used in meat products to enhance their quality features (physicochemical, microbial, sensory, and textural aspects) and health benefits. Additionally, this will provides environmental food sustainability by lowering waste disposal and improving the food’s functional efficacy.
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Harrison, S. J. "Horace, Satires 2.4.61". Classical Quarterly 38, nr 2 (grudzień 1988): 566–67. http://dx.doi.org/10.1017/s0009838800037241.
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Here Horace's Catius lists restorative foods for drinkers. There seem to be two stages of drinking and two corresponding restoratives: the ‘marcens’ or drooping imbiber may be revived for more by prawns and snails, but not by lettuce, bad for the acidic and vinous stomach, while the man who is further gone needs ham and sausages or anything of that sort from the cook-shops. ‘Immorsus’ causes some difficulty here. It is usually taken with an understood ‘stomachus’ and translated ‘roused’ or ‘excited’ (with wine), but it is surely better to understand not ‘stomachus’ but ‘potor’, giving the elegant balance ‘marcentem…recreabis…potorem…[potor] flagitat immorsus refici’, with both verbs of restoration having the drinker for object. The sense usually given to ‘immorsus’ also seems doubtful: ‘immordeo’ is found only twice in classical Latin and only here in this metaphorical sense, and ‘mordeo’ in such contexts means not to rouse the stomach but to cause it to smart or sting, hardly the effect of wine – cf. Scribonius Largus 188 ‘[aconita] mordet autem stomachum et cor adficit’, Pliny, Nat. 27.133 ‘[radix] gustu acri mordet’.
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Panea, Begoña, i Guillermo Ripoll. "Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages". Foods 11, nr 18 (13.09.2022): 2833. http://dx.doi.org/10.3390/foods11182833.
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It was investigated whether physicochemical properties and consumer perception of dry-fermented sausages were affected by the partial replacement of fat and salt by other compounds. A control batch and nine experimental batches, following 3 × 3 factorial design, were manufactured. The NaCl was replaced with of calcium lactate, magnesium chloride, or a blend 85% NaCl (sodium chloride) and 15% KCl (potassium chloride). The fat was partially substituted by olive oil, potato puree, or commercial gelatin. The pH, dry matter, fat content, free fatty acid content, peroxide index, microbial analysis, and tasting, were measured. Both fat type and slat type were affected to measured variables. In terms of moisture, gelatin would be the most recommendable substitute for fat, whereas KCL would be the better substitute for salt. The three oil batches and the potato-magnesium batches presented lower fat content than the control batch. Both the free fatty acid content and the peroxide values increased over the ripening time. At the end of the ripening, the three oil batches presented the highest values for free fatty acids, but there were no differences among the batches of peroxide index. Regarding bacterial counts, the potato-KCL batch was the most like the control batch. In visual appraisal, none of the scores of the measured variables were affected by the batch. Nevertheless, the batch of oil-magnesium would be purchased less than expected. The tasting quality was affected only by the salt type, but all of the batches were different from the control. Neither the gender (p > 0.05) nor the age (p > 0.05) of the respondents affected the taste scores, visual appraisal, or purchase intent. Results shows that the partial substitution of fat and salt in dry-fermented sausages is possible, even in greater percentages than those stated in the literature, without a detriment of sensory properties. Nevertheless, further experiments would be necessary to adjust the formulation, as well as to explore other possibilities.
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Sivamaruthi, Bhagavathi, Periyanaina Kesika i Chaiyavat Chaiyasut. "Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review". Toxins 11, nr 1 (24.12.2018): 4. http://dx.doi.org/10.3390/toxins11010004.
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Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alternariol), bacterial toxins (shiga toxin and botulinum), biogenic amines, and cyanogenic glycosides are the common toxins found in FF in addition to the pathogenic microbes. Fermented milk products and meat sausages are extremely vulnerable to contamination. Cumulative updated information about a specific topic such as toxins in FF is essential for the improvement of safer preparation and consumption of fermented foods. Accordingly, the current manuscript summarizes the reported mycotoxins, bacterial toxins, and/or toxins from other sources; detection methods and prevention of toxins in FF (use of specific starter culture, optimized fermentation process, and pre- and post-processing treatments); and major clinical outbreaks. This literature survey was made in Scopus, Web of Science, NCBI-PubMed, and Google Scholar using the search terms “Toxins” and “Fermented Foods” as keywords. The appropriate scientific documents were screened for relevant information and they were selected without any chronological restrictions.
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Broem Koeun i Serey Mardy. "The Review of Household Agri-product Processing in Cambodia". International Journal of Sustainable Applied Sciences 1, nr 5 (30.11.2023): 541–48. http://dx.doi.org/10.59890/ijsas.v1i5.757.
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In Cambodia, domestic processing accounts for about 10% of total agricultural output, while processed agricultural exports make up only 8% of all official exports by value. Processing and handling of agricultural products after harvest need private investment if Cambodia is to benefit economically from adding value to its produce. There aren't many big businesses involved in agro-processing. Among the possible activities include the processing of dairy products, cashew nuts, sugar, fruits, fish products, meat, and cassava. Publicly available studies on Cambodian household agriproduct processing are also included in this review. An article based on literature research is this study. Food processing includes postharvest processing methods as well as packhouse, transport, market, and processing. The key to handling the issue of processing these productions is agro-processing. Items like candy, pickles, sausages, meatballs, fish balls, Prahok, frozen dairy, and soy milk, among others. The majority of agriculturally processed products are exported informally since they lack branding, packaging, certification, or licencing. However, implementing agro-processing in Cambodia is fraught with difficulties involving labour, knowledge, machinery, equipment, and exporters' maintenance of the machinery.
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Harutyunyan, Natalya, Almagul Kushugulova, Narine Hovhannisyan i Astghik Pepoyan. "One Health Probiotics as Biocontrol Agents: One Health Tomato Probiotics". Plants 11, nr 10 (18.05.2022): 1334. http://dx.doi.org/10.3390/plants11101334.
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Tomato (Lycopersicon esculentum) is one of the most popular and valuable vegetables in the world. The most common products of its industrial processing in the food industry are juice, tomato paste, various sauces, canned or sun-dried fruits and powdered products. Tomato fruits are susceptible to bacterial diseases, and bacterial contamination can be a risk factor for the safety of processed tomato products. Developments in bioinformatics allow researchers to discuss target probiotic strains from an existing large number of probiotic strains for any link in the soil–plant–animal-human chain. Based on the literature and knowledge on the “One Health” concept, this study relates to the suggestion of a new term for probiotics: “One Health probiotics”, beneficial for the unity of people, animals, and the environment. Strains of Lactiplantibacillus plantarum, having an ability to ferment a broad spectrum of plant carbohydrates, probiotic effects in human, and animal health, as well as being found in dairy products, vegetables, sauerkraut, pickles, some cheeses, fermented sausages, fish products, and rhizospheric soil, might be suggested as one of the probable candidates for “One Health” probiotics (also, for “One Health—tomato” probiotics) for the utilization in agriculture, food processing, and healthcare.
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Naveed, Sehrish, Timo Lakka i Eero A. Haapala. "An Overview on the Associations between Health Behaviors and Brain Health in Children and Adolescents with Special Reference to Diet Quality". International Journal of Environmental Research and Public Health 17, nr 3 (4.02.2020): 953. http://dx.doi.org/10.3390/ijerph17030953.
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Unhealthy diet has been associated with overweight, obesity, increased cardiometabolic risk, and recently, to impaired cognition and academic performance. The aim of this review is to provide an overview of the associations between health behaviors and cognition and academic achievement in children and adolescents under 18 years of age with a special reference to diet quality. Dietary patterns with a low consumption of fish, fruits, and vegetables, and high in fast food, sausages, and soft drinks have been linked to poor cognition and academic achievement. The studies on the associations between the high intake of saturated fat and red meat and low intake of fiber and high-fiber grain products with cognition are limited. The available evidence and physiological mechanisms suggest that diet may have direct, indirect, and synergistic effects on brain and cognition with physical activity, sedentary behaviors, cardiometabolic health, and sleep, but the associations have been modest. Therefore, integrating a healthy diet, physically active lifestyle, and adequate sleep may provide optimal circumstances for brain development and learning. We conclude that most of the existing literature is contained in cross-sectional studies, which therefore highlights the need for longitudinal and intervention studies on the effects of diet, physical activity, sedentary behavior, and sleep on cognition and academic performance.
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Kochetkova, A. A., V. M. Kodentsova, V. M. Vorobyeva, I. S. Vorobyeva, O. A. Vrzhesinskaya, E. A. Smirnova, V. A. Sarkisyan, O. V. Bagryantseva, I. V. Kobelkova i E. A. Pyrieva. "Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation". Theory and practice of meat processing 6, nr 3 (28.10.2021): 269–78. http://dx.doi.org/10.21323/2414-438x-2021-6-3-269-278.
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The available scientific literature, domestic and international regulatory codes of normative documents concerning the fortification of various types of food products have been analyzed. The groups of food products of conventional and regular consumption included into the diets of all categories of consumers, recommended for fortification with essential micronutrients, have been determined: wheat and cereal flour (spelt wheat, buckwheat, oat, corn flour, etc.); pastry; milk and dairy products, including ice cream; non-alcoholic soft drinks; mineralized drinking water; fruit and vegetable juices; fat and oil products (vegetable oils, margarines, spreads, mayonnaise); confectionery and sweets (pastry, sugar, chocolate); cereals (breakfast cereals, muesli, ready-to-eat extruded cereals, instant pasta and cereals, mixtures for bakery, flour for sweet pastry); food concentrates (jelly, instant drinks, concentrates of sweet foods, instant food, instant cereal concentrates); table salt. The groups of food products assigned for certain categories of population are used as part of therapeutic diets for patients with various diseases (metabolic disorder syndrome, cardio-vascular system pathology with atherosclerotic vascular injury, type 2 diabetes mellitus, gastrointestinal tract diseases, non-alcoholic fatty liver disease, diabetic nephropathy, etc.), as well as assigned to reduce the risk of diseases developing, the nutrients are recommended for targeted fortification of certain types of food. Examples of micronutrients fortification of sausages and minced meat semifinished products are given below. Requirements for fortification of mass consumption food products and for fortification of foods for special dietary uses are formulated in this article, the amount of fortifying components in the various groups of food products are justified, ensuring their efficiency for improving the micronutrient status and safety of its consumption. Based on the analysis of the available scientific literature, domestic and international regulatory framework of normative documents on fortification of various types of food products, recommendations have been developed for fortification of food with micronutrients.
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Guergueb, Nadjah. "The Hygienic Quality of Meat Produced in a Lgeria: Meta-Analysis". Folia Veterinaria 67, nr 4 (1.12.2023): 46–53. http://dx.doi.org/10.2478/fv-2023-0037.
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Abstract This meta-analysis aims to provide a comprehensive overview of the hygienic quality of meat in the context of Algerian meat production. A systematic literature search was conducted across various databases, yielding a pool of studies assessing the microbial contamination levels in different types of meat, including: poultry, beef, lamb, camel, sausages, and minced meat, within Algerian slaughterhouses and butcheries. A total of 25 studies met the inclusion criteria, with a combined sample size of 550 meat samples. The selected studies employed standardized methods for microbial enumeration: Total aerobic mesophilic bacteria (TAMB). The collected data were synthesized using random-effects meta-analysis models to estimate the pooled mean bacterial counts, as well as to explore potential sources of heterogeneity. The results of this meta-analysis, revealed considerable variation in bacterial counts across different meat types and sources. The overall pooled, mean bacterial count was 5.15 colony-forming units per gram (CFU.g−1), with significant heterogeneity observed (I² = 87.52 %, P < 0.001). Subgroup analyses indicated that bacterial counts were notably higher in butcher shops, highlighting the need for targeted interventions to improve hygiene practices in these areas. Furthermore, sensitivity analyses were conducted to assess the influence of individual studies on the overall results, and publication bias was evaluated through a funnel plot. In conclusion, this meta-analysis provides valuable insights into the hygienic quality of meat in Algerian meat production, emphasizing the significance of TAMB as an informative indicator. The observed variations in bacterial counts underscored the importance of hygiene practices throughout the meat supply chain, from farm to consumer.
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Ballini, Andrea, Ioannis Alexandros Charitos, Stefania Cantore, Skender Topi, Lucrezia Bottalico i Luigi Santacroce. "About Functional Foods: The Probiotics and Prebiotics State of Art". Antibiotics 12, nr 4 (23.03.2023): 635. http://dx.doi.org/10.3390/antibiotics12040635.
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Poor diet, obesity and a sedentary lifestyle have a significant impact on natural microbiota disorders; specifically, the intestinal one. This in turn can lead to a multitude of organ dysfunctions. The gut microbiota contains more than 500 species of bacteria and constitutes 95% of the total number of cells in the human body, thus contributing significantly to the host’s resistance to infectious diseases. Nowadays, consumers have turned to purchased foods, especially those containing probiotic bacteria or prebiotics, that constitute some of the functional food market, which is constantly expanding. Indeed, there are many products available that incorporate probiotics, such as yogurt, cheese, juices, jams, cookies, salami sausages, mayonnaise, nutritional supplements, etc. The probiotics are microorganisms that, when taken in sufficient amounts, contribute positively to the health of the host and are the focus of interest for both scientific studies and commercial companies. Thus, in the last decade, the introduction of DNA sequencing technologies with subsequent bioinformatics processing contributes to the in-depth characterization of the vast biodiversity of the gut microbiota, their composition, their connection with the physiological function—known as homeostasis—of the human organism, and their involvement in several diseases. Therefore, in this study, we highlighted the extensive investigation of current scientific research for the association of those types of functional foods containing probiotics and prebiotics in the diet and the composition of the intestinal microbiota. As a result, this study can form the foundation for a new research path based on reliable data from the literature, acting a guide in the continuous effort to monitor the rapid developments in this field.
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R.A.S.S., Ranasinghe, Satharasinghe D.A., Tang J.Y.H., Y. Rukayadi, K. R. Radu, C. Y. New, Son Radu i J. M. K. J. K. Premarathne. "Persistence of Listeria monocytogenes in food commodities: foodborne pathogenesis, virulence factors, and implications for public health". Food Research 5, nr 1 (3.08.2020): 1–16. http://dx.doi.org/10.26656/fr.2017.5(1).199.
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Listeria monocytogenes is a ubiquitous pathogen found commonly in vast environment conditions and most commonly found in fresh-cut salads, raw fruits raw vegetables, sausages, cured meat, shellfish, refrigerated ready to eat food, soft cheeses, raw and under pasteurized milk. L. monocytogenes is a member of genus Listeria, along with five other members, such as L. innocua, L. ivanovii, L. seeligeri, L. grayi and L. murrayi. However, L. monocytogenes is the widely known species found in human cases, although a few cases with L. ivanovii have also reported. The infection caused by L. monocytogenes is known as listeriosis, and most affected populations are neonates, pregnant women, immune-suppressed and older people. Listeriosis is a severe condition with a higher level of hospitalization (94%) and around 16% fatality. Listeria can tolerate wide ranges of temperature, pH values, ions including Chlorides and Nitrites, different Oxygen levels. Therefore, L. monocytogenes is widely identified and survived easily on harsh environmental conditions. The ability of biofilm formation makes Listeria even harder to eliminate through food processing and associated surfaces. Although outbreaks are not very common, several large outbreaks have been documented in the literature. The extensive incubation period of this pathogen makes it challenging to identify the cause in most of the outbreaks, and most of the Listeria associated cases found to be sporadic. L. monocytogenes can cause substantial economic and public health impacts due to its effect on humans. Once contaminated, Listeria is hard to eliminate due to widespread presence in the environment, intrinsic physiological resistance, ability to adapt to external stresses, and the ability to grow at a wide range of temperatures. The objective of this review was to understand foodborne Listeria infections in humans and animals, the occurrence of infections and outbreaks, the growth and survival of L. monocytogenes in food-related industries, and risk reduction strategies.
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Bataeva, Dagmara S., Olga V. Sokolova, Elena V. Zajko i Victoria V. Pashkova. "ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES". Theory and practice of meat processing 3, nr 2 (11.07.2018): 22–32. http://dx.doi.org/10.21323/2414-438x-2018-3-2-22-32.
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Cattle carcasses of ritual slaughter (Halal) from the lateral and medial side were investigated in order to identify the indigenous strains of lactic acid microorganisms capable of producing bacteriocins. Only 14 strains, from 36 strains of microorganisms isolated from washings taken from carcasses, were used for further research and identified as lactabacilus. In the study of their bacteriocinogenicity by the method of two-layer agars of modified composition, high inhibitory efficiency was proved with respect to the growth of the pathogen Salmonella typhimurium, only 6 isolated strains of lactabacilus. The use of this method of evaluation will not only reveal the presence of the ability of the lactabacilus to produce bacteriocins, but also to study their antagonistic activity against many of the studied microorganisms, which are indicators of compliance with various modes of technological processes. The presence of such microorganisms in the meat will increase the shelf life of meat, due to the suppression of the growth of closely related lactabacilus, some of which are spoilage microorganisms, as well as the growth of opportunistic and pathogenic microflora. In addition, the use of lactabacilus with bacteriocinogenicity in the production technology of raw sausages will reduce the risk of production of unsafe products. Thus, the presence of indigenous lactabacilus in meat is an additional factor that ensures the flow of desired biochemical processes and the safety of raw smoked sausages.ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. Dagmara S. Bataeva developed scientific and methodological approaches to work, determined the scope of research, analyzed the data obtained, performed the narrative and corrected it after submitting to the editorial office. Olga V. Sokolova conducted a review and analysis of the literature, carried out the descriptive part Elena V. Zaiko selected research objects, carried out microbiological analysis. Victoria V. Pashkova carried out preparatory work and microbiological analysis. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest.
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Birlutiu, Victoria, Rares-Mircea Birlutiu i Elena Simona Dobritoiu. "Lelliottia amnigena and Pseudomonas putida Coinfection Associated with a Critical SARS-CoV-2 Infection: A Case Report". Microorganisms 11, nr 9 (24.08.2023): 2143. http://dx.doi.org/10.3390/microorganisms11092143.
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Lelliottia amnigena is a Gram-negative facultative anaerobic bacillus identified from water sources and later from food (onions, cream, unpasteurized milk, and Spanish pork sausages), which, under certain circumstances, can cause infections in humans, especially in immunocompromised patients. Few cases of human infections have been reported in the literature, such as endophthalmitis, urinary tract infection, pyonephrosis, and sepsis. We describe the case of a 69-year-old Caucasian male patient who lives in an urban environment and presents himself to the emergency department with chills, fever, myalgias, marked physical asthenia, dry cough, dyspnea, symptoms for which he is tested and confirmed with SARS-CoV-2 infection using real-time reverse transcriptase–polymerase chain reaction (RT-PCR) from nasal and pharyngeal swabs, after being admitted the same day (25 May 2023) to the Infectious Diseases Clinic from the County Clinical Emergency Hospital Sibiu, Romania. At the time of admission, a pulmonary computerized tomography (CT) scan was performed, which revealed a severity score of 10 out of 25. In the second week of the disease, the patient presents with hemoptysis, from which bacteriological examinations are carried out, and Pseudomonas putida and Lelliottia amnigena are identified. The evolution was slowly favorable under antiviral treatment, corticotherapy, antibiotic therapy (in the absence of the identified etiology, initially meropenem was administered in association with linezolid, and then ceftazidime-avibactam), voriconazole, anakinra, salbutamol inhaler, inhalation corticosteroids, with slow reduction in oxygen requirement, the patient continued oxygen therapy at home after discharge with a flow rate of 5 L/minute. During the third harvesting of sputum samples, P. putida was isolated along with L. amnigena, both strains of low-virulence species, and maintained susceptibility to antibiotics. In the context of an immunosuppressed patient with previous pulmonary surgery for actinomycosis, chronic obstructive pulmonary disease, and bronchiectasis, all these conditions are favorable for biofilm formation. L. amnigena remains a pathogen rarely isolated in human pathology, but we should pay more attention, especially in the immunosuppressed patient, where it can be responsible for an extremely serious clinical picture.
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Kulazhanov, T. K., L. K. Baibolova, M. S. Serikkyzy, D. K. Balev i D. B. Vlahova-Vangelova. "Traceability of meat products with incorporated functional ingredients". Journal of Almaty Technological University 1, nr 3 (8.09.2023): 63–69. http://dx.doi.org/10.48184/2304-568x-2023-3-63-69.
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The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on the application of new functional ingredients and traceability of meat products to ensure their quality. The study examines the surface treatment of meat with bioactive substances such as dihydroquercetin from Larix sibirica Ledeb, rosemary extract (Rosmarinus officinalis), and distilled rose petal extract (Rosa damescena Mill.). Additionally, the inclusion of functional ingredients such as dried goji berries (Lycium barbarum) and pumpkin (Cucurbita moschata) in meat matrices is discussed. The research highlights the potential benefits of these functional ingredients in inhibiting lipid oxidation, preserving color, and improving the taste qualities of meat products. The inclusion of natural antioxidants and bioactive compounds derived from plants presents a promising alternative to synthetic additives. Furthermore, the reduction of potentially harmful substances, such as nitrites, in meat products is achieved through the inclusion of functional ingredients. To ensure the quality and safety of these functionally processed meat products, a traceability system is proposed. This system includes documentation of ingredient origin, production processes, and packaging information. Implementing a traceability system enables the tracking of product movement and distribution throughout the supply chain, thereby confirming the positive effects of the ingredients and ensuring consumer trust. The aim of this article is to integrate new functional ingredients and implement a traceability system to enhance the quality, safety, and acceptability of meat products by consumers. These approaches align with the growing demand for natural and high-quality food products, opening opportunities for innovation in the meat industry. Funding information: The materials were prepared within the framework of the "Zhas Galym" project within the scientific and technical program AP15473123 "Digitalization of the traceability system of meat products to improve the quality of semi-smoked sausages during long-term storage" of the budget program 217 "Development of Science" subprogram 102 "Grant financing of scientific research" of the Ministry of Science and Higher Education of the Republic of Kazakhstan for 2022-2024.
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Borsolyuk, Larysa, i Sergii Verbytskyi. "THE ROLE OF PLANT COMPONENTS IN IMPARTING FUNCTIONAL PROPERTIES TO RESTRUCTURED MEAT PRODUCTS". ПРОДОВОЛЬЧІ РЕСУРСИ 11, nr 20 (27.06.2023): 7–17. http://dx.doi.org/10.31073/foodresources2023-20-01.
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Subject. The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Purpose. The work is reviewing scientific papers on functional meat products and, in particular, on the use of plant components to impart functional properties to restructured meat products – sausages, pâtés, etc. and the study of the properties of vegetable raw materials for adding these raw materials to the composition of functional pâté products. Methods. Within the framework of the research, we used the principles of a systematic approach to the research of factual materials, in particular scientific and professional sources, the results of previous research; abstract-logical approach to generalize the results of the study and formulate conclusions. Results. An analysis of a number of sources of scientific literature has shown that for the manufacture of functional restructured meat products, it is advisable to use a number of ingredients of plant origin, in particular, flour from the seeds of various crops (rice, corn, soybeans, flax, sunflower, etc.) and mixtures of various types of flour. The purpose of using flour in formulations of functional pâté products is, in particular, to enrich these products with proteins and polysaccharides. The content of the analyzed scientific sources also shows that the fatty acid composition of vegetable oils (sunflower, flaxseed, corn) and their blends contributes to the enrichment of meat restructured products with ω-6 and ω-3 fatty acids, that is, it implements the functionality of these products. The functional components of flour and oils normalize the functioning of the gastrointestinal tract and, in a technological sense, contribute to an increase in the moisture-binding capacity of the meat system and improve the sensorial and rheological properties of meat functional products. Scopes of results. The results of the study will contribute to further study of the technologies of functional pâtés intended for the nutrition of special categories of consumers as well as to the enhancing of technologies of functional pâtés in the practice of meat processing.
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Feuillet, Diane K., Sofia Feltzing, Christian L. Sahlholdt i Luca Casagrande. "The SkyMapper-Gaia RVS view of the Gaia–Enceladus–Sausage – an investigation of the metallicity and mass of the Milky Way’s last major merger". Monthly Notices of the Royal Astronomical Society 497, nr 1 (2.07.2020): 109–24. http://dx.doi.org/10.1093/mnras/staa1888.
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ABSTRACT We characterize the Gaia–Enceladus–Sausage kinematic structure recently discovered in the Galactic halo using photometric metallicities from the SkyMapper survey, and kinematics from Gaia radial velocities measurements. By examining the metallicity distribution functions (MDFs) of stars binned in kinematic/action spaces, we find that the $\sqrt{J_R}$ versus Lz space allows for the cleanest selection of Gaia–Enceladus–Sausage stars with minimal contamination from disc or halo stars formed in situ or in other past mergers. Stars with $30 \le \sqrt{J_R} \le 50$ (kpc km s−1)1/2 and −500 ≤ Lz ≤ 500 kpc km s−1 have a narrow MDF centred at [Fe/H] = −1.17 dex with a dispersion of 0.34 dex. This [Fe/H] estimate is more metal-rich than literature estimates by 0.1−0.3 dex. Based on the MDFs, we find that selection of Gaia–Enceladus–Sausage stars in other kinematic/action spaces without additional population information leads to contaminated samples. The clean Gaia–Enceladus–Sausage sample selected according to our criteria is slightly retrograde and lies along the blue sequence of the high VT halo colour magnitude diagram dual sequence. Using a galaxy mass–metallicity relation derived from cosmological simulations and assuming a mean stellar age of 10 Gyr, we estimate the mass of the Gaia–Enceladus–Sausage progenitor satellite to be 108.85–9.85 M⊙, which is consistent with literature estimates based on disc dynamic and simulations. Additional information on detailed abundances and ages would be needed for a more sophisticated selection of purely Gaia–Enceladus–Sausage stars.
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Marr, John. "History as lunch: Aristophanes, Knights 810–19". Classical Quarterly 46, nr 2 (grudzień 1996): 561–64. http://dx.doi.org/10.1093/cq/46.2.561.
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In this passage the Sausage-Seller is commenting disparagingly on the boast of Paphlagon/Cleon that he has done far more good for Athens (‘the city’) than Themistocles ever did. In lines 814–16 the Sausage-Seller seems to allude to certain laudable actions on the part of Themistocles, which greatly benefitted the city, and in 817–18, by contrast, he sets against these an allegedly deleterious recent proposal/ activity of Paphlagon/Cleon.
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Cole, Matthew, i Kate Stewart. "Speciesism Party: A Vegan Critique of Sausage Party". ISLE: Interdisciplinary Studies in Literature and Environment 24, nr 4 (2017): 767–86. http://dx.doi.org/10.1093/isle/isx075.
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Wang, Alick P., Dragos Catana, John P. Provias i Kesava K. V. Reddy. "Hypertrophic Interstitial Neuropathy of the Trigeminal Nerve: Case Report and Literature Review". Neurosurgery 87, nr 1 (17.10.2019): E41—E47. http://dx.doi.org/10.1093/neuros/nyz418.
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Abstract BACKGROUND AND IMPORTANCE Hypertrophic interstitial neuropathy (HIN) is an uncommon, non-neoplastic lesion typically affecting peripheral nerves. Cranial nerve (CN) involvement is exceedingly rare. We present a case of isolated trigeminal nerve HIN manifesting with V3 distribution neuralgia. CLINICAL PRESENTATION A 50-yr-old male presented with left sided trigeminal neuralgia refractory to medical management. The patient underwent retromastoid craniectomy for possible microvascular decompression. Intra-operatively, the trigeminal nerve appeared to be focally enlarged with a sausage-like configuration. We selectively resected 1 fascicle which was predominantly involved. Histopathological examination revealed onion bulb formations composed of Schwann cells around centrally placed axons. A diagnosis of HIN was made. Postoperatively, the patient experienced complete resolution of symptoms. CONCLUSION This is the third case of isolated trigeminal nerve HIN in the literature. We performed a selective resection in a patient presenting with trigeminal neuralgia, resulting in complete resolution of symptoms. It is reported here with intraoperative microscope images, along with a review and analysis of this topic as it related to CN.
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Shrestha, Pragya, Brian Le, Brent Wagner, William Pompella i Paras Karmacharya. "Immunoglobulin G4 Sclerosing Cholangitis: An Unusual Cause of Obstructive Jaundice—Case Report and Literature Review". Case Reports in Rheumatology 2018 (23.08.2018): 1–5. http://dx.doi.org/10.1155/2018/9602373.
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IgG4-related sclerosing cholangitis (IgG4-SC) is one of the most common extra-pancreatic manifestation of IgG4-related disease (IgG4-RD) and is clinically distinct from primary sclerosing cholangitis (PSC). IgG4-RD is an increasingly recognized immune-mediated fibroinflammatory systemic disease, mostly affecting middle-aged and older male populations that can affect multiple organs. The presence of extra-biliary clinical manifestations of IgG4-RD, such as parotid and lacrimal swelling, lymphadenopathy, autoimmune pancreatitis, and retroperitoneal fibrosis, if present could provide important clues to diagnosis. High serum IgG4 levels, characteristic radiological (e.g., sausage-shaped pancreas or periaortitis) or biopsy findings (high percentage of IgG4+ plasma cells, lymphoplasmacytic infiltrate, storiform fibrosis, or obliterative phlebitis) in the setting of these features is diagnostic of this disease process. However, isolated IgG4-SC might be a diagnostic challenge, and the distinction is important as management of this disorder is vastly different from other causes of cholangitis such as PSC. Systemic corticosteroid therapy is the mainstay of therapy.
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Jelsma, Tinka, Joris J. Wijnker, Wim H. M. van der Poel i Henk J. Wisselink. "Intestinal Viral Loads and Inactivation Kinetics of Livestock Viruses Relevant for Natural Casing Production: A Systematic Review and Meta-Analysis". Pathogens 10, nr 2 (4.02.2021): 173. http://dx.doi.org/10.3390/pathogens10020173.
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Animal intestines are the source of edible sausage casings, which are traded worldwide and may come from areas where notifiable infectious animal diseases are prevalent. To estimate the risks of virus contamination, knowledge about the quantity of virus and decimal reduction values of the standard preservation method by salting is of great importance. A literature search, based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was performed in search engine CAB Abstracts to determine the viral load of 14 relevant animal viruses in natural casings or intestines. Only a very limited number of scientific publications per virus were found and viral loads in the intestines varied from high for ASFV (five publications), BVDV (3), CSFV (6), PPRV (3), RPV (2) and TGEV (3) to moderate for PEDV (2) and SVDV (3), low for HEV (2) and FMDV (5), very low for VESV (1) and negative for PrV (2) and VSV (1). PRRSV was found in intestines, however, viral titers were not published. Three viruses (BVDV, CSFV and PPRV) with high viral loads were selected to search for their inactivation kinetics. For casings, no inactivation data were found, however, thermal inactivation data of these viruses were available, but differed in quantity, quality and matrices. In conclusion, important data gaps still exist when it comes to the quantitative inactivation of viruses in sausage casings or livestock intestines.
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CABEDO, L., L. PICART i BARROT i A. TEIXIDÓ i CANELLES. "Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain". Journal of Food Protection 71, nr 4 (1.04.2008): 855–59. http://dx.doi.org/10.4315/0362-028x-71.4.855.
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Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed for the presence of L. monocytogenes. A total of 1,379 samples consisting of 187 RTE fish products and 569 RTE meat products, 484 RTE dairy products, and 139 RTE dishes and desserts were collected and analyzed for the presence of Salmonella. L. monocytogenes was isolated from 20% of frozen Atlantic bonito small pies, 7.9% of smoked salmon samples, 11.1% of the pork luncheon meat samples, 6.2% of frozen chicken croquettes, 16.9% of cured dried sausage samples, 12.5% of cooked ham samples, and 20% of cooked turkey breast samples. L. monocytogenes was also found to be present in 1.3% of fresh salty cheese samples and 15.1% of frozen cannelloni samples. Salmonella was isolated from 1.2% of smoked salmon samples, 1.5% of frozen chicken croquettes, 2% of cooked ham samples, and 11.1% of cured dried sausage samples. Overall, occurrence of these pathogens in RTE foods was similar to that previously reported in the literature.
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Yamaura, Akira, Katsumi Isobe, Hirohide Karasudani, Mikio Tanaka i Hirokazu Komiya. "Dissecting Aneurysms of the Posterior Inferior Cerebellar Artery". Neurosurgery 28, nr 6 (1.06.1991): 894–98. http://dx.doi.org/10.1227/00006123-199106000-00021.
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Abstract The authors present three cases of dissecting aneurysms of the posterior inferior cerebellar artery (PICA). A literature search revealed only three previous cases. Analysis of these six cases showed a unique clinical picture. Three patients developed subarachnoid hemorrhage, and the other three had ischemia. All patients complained of occipital headache or neck pain, regardless of the initial symptoms. Heralding episodes were recorded in four cases. Angiography showed a characteristic fusiform dilatation of the PICA and a narrowing proximal to and distal to the lesion. Various surgical treatments were performed in five cases. Intraoperative observation showed a sausage-like swelling of the PICA or one of its branches with various discoloration depending on the age of the intramural clot. The outcomes were favorable.
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Dai, Na, Shengming Deng, Yi Yang i Shibiao Sang. "18-F fluorodeoxyglucose positron emission tomography/computed tomography findings of bilateral primary fallopian tube carcinoma and metastasis to the uterus: a case report and literature review". Journal of International Medical Research 50, nr 8 (sierpień 2022): 030006052211186. http://dx.doi.org/10.1177/03000605221118678.
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Existing literature on primary carcinoma of the fallopian tube is limited because of the rarity of this disease. We report a patient with intermittent vaginal bleeding and vaginal discharge who underwent transvaginal ultrasound, magnetic resonance imaging, and 18-F-fluorodeoxyglucose positron emission tomography/computed tomography (18-F FDG PET/CT) in our hospital. Ultrasound showed a bilateral fallopian tube mass and a uterine lesion. Magnetic resonance imaging revealed typical sausage-shaped bilateral adnexal masses, but overlooked a small lesion in the uterus in the initial diagnosis. FDG PET/CT findings not only showed bilateral fallopian tube masses and uterine lesions, but also ruled out distant metastasis. Postoperative pathology confirmed bilateral primary high-grade serous adenocarcinoma of the fallopian tube with implants in the uterus. These findings suggest that 18-F FDG PET/CT imaging could be a good approach for the diagnosis and staging of primary carcinoma of the fallopian tube.
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Ogawa, Hiroshi, Yasuo Takehara i Shinji Naganawa. "Imaging diagnosis of autoimmune pancreatitis: computed tomography and magnetic resonance imaging". Journal of Medical Ultrasonics 48, nr 4 (październik 2021): 565–71. http://dx.doi.org/10.1007/s10396-021-01145-8.
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AbstractAutoimmune pancreatitis (AIP) is a pancreatic phenotype of IgG4-related systemic disease. Since its first description in the literature, characteristic imaging features have gradually become known to many clinicians encompassing various specialties in the past quarter century. CT and MRI have been the workhorses for imaging diagnosis of AIP. Typical features include sausage-like swelling of the focal or entire pancreas, duct-penetrating sign, a capsule-like rim of the affected lesions, and homogeneous delayed enhancement or enhanced duct sign after contrast administration, as well as characteristic combined findings reflecting coexisting pathologies in the other organs as a systemic disease. In this review, recent and future developments in CT and MRI that may help diagnose AIP are discussed, including restricted diffusion and perfusion and increased elasticity measured using MR.
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Vievee Francis. "Still Life with Summer Sausage, a Blade, and No Blood (East Texas, 198_)". Callaloo 32, nr 1 (2008): 114. http://dx.doi.org/10.1353/cal.0.0295.
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Telò, Mario. "ARISTOPHANES VS TYPHON: CO(S)MIC RIVALRY, VOICE AND TEMPORALITY INKNIGHTS". Ramus 43, nr 1 (czerwiec 2014): 25–44. http://dx.doi.org/10.1017/rmu.2014.2.
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Recent studies have analysed the essential role of interpoetic rivalry in Aristophanes' comic imagination. Zachary Biles has shown that ‘festival agonistics provide an underlying logic for the overall thematic design of individual plays’ and that ‘the plays can be treated as creative responses to the competitions.’ Aristophanes' dramatisation of comic competition has been viewed as a reflection of the struggles of political factions in late-fifth-century Athens or as an expression of a ‘rhetoric of self-promotion’ that builds the comic plot through the mutual borrowing of comic material (jokes, running gags). This paper suggests thatKnightspresents interpoetic rivalry as a conflict of embodied aesthetic modes. In this play, Aristophanes' tendentious definition of his comic self against his predecessor Cratinus results in opposed ways of conceptualising the sonic quality of dramatic performance and its material effects on the audience. The nexus of voice and temporality, which, as I argue, shapes the play's agonistic plot, equates the intergenerational duelling of Aristophanes' and Cratinus' political counterparts (the Sausage Seller and the older Paphlagon, respectively) to a contrast of somatic experiences grounded in sound.
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Limberg, Guilherme, Stefano O. Souza, Angeles Pérez-Villegas, Silvia Rossi, Hélio D. Perottoni i Rafael M. Santucci. "Reconstructing the Disrupted Dwarf Galaxy Gaia-Sausage/Enceladus Using Its Stars and Globular Clusters". Astrophysical Journal 935, nr 2 (1.08.2022): 109. http://dx.doi.org/10.3847/1538-4357/ac8159.
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Abstract We combine spectroscopic, photometric, and astrometric information from APOGEE data release 17 and Gaia early data release 3 to perform a self-consistent characterization of Gaia-Sausage/Enceladus (GSE), the remnant of the last major merger experienced by the Milky Way, considering stars and globular clusters (GCs) altogether. Our novel set of chemodynamical criteria to select genuine stars of GSE yields a metallicity distribution function with a median [Fe/H] of −1.22 and 0.23 dex dispersion. Stars from GSE present an excess of [Al/Fe] and [Mg/Mn] (also [Mg/Fe]) in comparison to surviving Milky Way dwarf satellites, which can be explained by differences in star formation efficiencies and timescales between these systems. However, stars from Sequoia, another proposed accreted halo substructure, essentially overlap the GSE footprint in all analyzed chemical-abundance spaces, but present lower metallicities. Among the probable GCs of GSE with APOGEE observations available, we find no evidence for atypical [Fe/H] spreads with the exception of ω Centauri (ωCen). Under the assumption that ωCen is a stripped nuclear star cluster, we estimate the stellar mass of its progenitor to be M ⋆ ≈ 1.3 × 109 M ⊙, well within literature expectations for GSE. This leads us to envision GSE as the best available candidate for the original host galaxy of ωCen. We also take advantage of Gaia's photometry and APOGEE metallicities as priors to determine fundamental parameters for eight high-probability (>70%) GC members of GSE via statistical isochrone fitting. Finally, the newly determined ages and APOGEE [Fe/H] values are utilized to model the age–metallicity relation of GSE.
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Oliveira, Cristiane Ayala de, Lorena Mendes Rodrigues, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos i Eduardo Mendes Ramos. "TECHNOLOGICAL AND NUTRITIVE CHARACTERIZATION OF “QUEIJO DE PORCO” SAUSAGE TRADITIONALLY PRODUCED AND COMMERCIALIZED IN SOUTHERN BRAZIL". Revista Semiárido De Visu 7, nr 1 (1.05.2021): 45–59. http://dx.doi.org/10.31416/rsdv.v7i1.103.
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The use of byproducts and retails from boning in meat products development is of great importance to the meat industry, as it adds value to a plentiful raw material and provide an increase in the protein content of formulated products. In Brazil, the manufacturing of traditional products based on byproducts like “Queijo de Porco” is not standardized being non-existent legislation to determine the technical characteristics and the nutritional quality of such products. Therefore, the aim of this study was to determine the technological and nutritional composition of the “Queijo de Porco” produced in southern Brazil, analyzing the chemical composition, water activity, pH, chloride and residual nitrite content, total and nitrous heme pigments, mineral and collagen content, fatty acids composition and the texture profile analysis. Traditional products from four different regions of Rio Grande do Sul state were used. There were significant differences (P < 0.05) between the brands studied, except for the protein, ash and chlorides contents. The analyzed products show a similar fatty acid content to that reported in the literature for Brazilian pork products. The results obtained indicate that “Queijo de Porco” shows high protein and iron content, with good polyunsaturated/saturated fatty acids ratio and low atherogenic and thrombogenic indexes, which makes it a more healthful product than some pork products produced in Brazil.