Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values by Nelson Loyola, Carlos Acuña, Mariela Arriola

Subjects: “…meat sausages…”
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Effect of applying lime essential oil (Citrus latifolia) on the physicochemical and microbiological characteristics of beef meat sausage by Leticia de Kássia Reis Frazão, Josilene Lima Serra, Geisa Lohuama da Luz Pereira, Leidiana de Sousa Lima, Rafael Alves Gomes, Gleice Karoline dos Santos Alves, Anderson Lopes Pereira, Adenilde Nascimento Mouchreck

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Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage by Jingxin XU, Jingyao CHANG, KONG Baohua, Xiufang XIA, Qian LIU

Subjects: “…starch-meat sausages…”
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Effect of Cooking Time on Quality Characteristics of Meat Powder Sausage by Jingxin XU, Jingyao CHANG, Baohua KONG, Xiufang XIA, Qian LIU

Subjects: “…starch-meat sausages…”
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Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry by Maria MOMCHILOVA, Maria MARUDOVA, Dilyana GRADINARSKA-IVANOVA

Subjects: “…meat sausages…”
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Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage by Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, Maria João Fraqueza

Subjects: “…meat sausages…”
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Evaluation of a bacteriocinogenic Lactobacillus plantarum strain on the microbiological characteristics of “Alheira de Vitela” by Ariana Macieira, Helena Albano, Miguel Pinto, Raquel Linheiro, Joana Barbosa, Paula Teixeira

Subjects: “…food safety| bioprotection| fermented meat sausages| microbiota| <i>L. monocytogenes</i>…”
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Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material by Marta Ciecierska, Krzysztof Dasiewicz, Rafał Wołosiak

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Trans isomers contents of the fatty acids in meat products. (I) Sausages by N. Hernández, R Codony, M. Rafecas, J. Boatella

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AN ANALYSIS OF THE CURRENT STATE OF THE FOOD INDUSTRY OF UKRAINE AND DETERMINING THE PROSPECTS FOR ITS DEVELOPMENT by Olena CHEREDNICHENKO

Subjects: “…industrial complex; food industry; meat; sausage products; processing innovation.…”
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Evaluation of the functional properties of a protein isolate from Arthrospira maxima and its application in a meat sausage by Mariana Inés Acateca-Hernández, Aleida S. Hernández-Cázares, Juan Valente Hidalgo-Contreras, María Teresa Jiménez-Munguía, Ma. Antonieta Ríos-Corripio

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Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics by Abdul Haque, Saghir Ahmad, Mohd Adnan, Mohammad Idreesh Khan, Syed Amir Ashraf, Z.R.A.A. Azad

Subjects: “…Buffalo meat sausage…”
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Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste by Babatunde Oluwasegun Alao, Andrew Bamidele Falowo

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Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential by Juliana Nogueira Ruiz, Nilda D. Montes Villanueva, Carmen Silvia Favaro-Trindade, Carmen J. Contreras-Castillo

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The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model by Norton Komora, Cláudia Maciel, Joana Isidro, Carlos A. Pinto, Gianuario Fortunato, Jorge M. A. Saraiva, Paula Teixeira

Subjects: “…fermented meat sausage…”
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Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs by Anna Zimoch-Korzycka, Anna Krawczyk, Żaneta Król-Kilińska, Dominika Kulig, Łukasz Bobak, Andrzej Jarmoluk

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