The effect of two kinds of casings on the production and characteristics of a dry fermented
sausage was investigated. In detail, an Italian product, naturally fermented at low …

The aim of the study was to determine if natural and artificial casings (ovine, porcine, bovine,
collagen, and cellulose casings), serve as carriers for the application of the bacteriocin …

BACKGROUND Bovine hide underlayer is used to manufacture collagen casings for
sausage production. Edible collagen casings and natural ovine casing (as a reference) were …

Influence of pangas protein isolates (10PI) and casing material on frozen storage (− 18° C)
characteristics of pangas mince sausages was studied for a period of three months along …

Various casing types can be used to produce dry fermented sausages. Within the group of
dry fermented sausages, efflorescence formation represents a current issue for the meat …

The effect of high hydrostatic pressure (HHP) on the microbial load and physical properties
of natural casings, red pepper (Capsicum annuum L.) and garlic (Allium sativum) paste was …

Proses fermentasi daging melibatkan ekosistim mikroorganisme kompleks, yang dapat
mengubah komposisi dan karakteristik daging. Berbagai mikroorganisme terlibat dalam …

Background: Outbreaks related to food contamination by resistant microorganisms is a
worldwide concern that, motivates industries and research institutions to search for …

Influence of rohu protein isolate (25 g 100 g− 1/25RPI) and casing material (LDPE and
cellulose) on frozen storage (− 18℃) characteristics of fish sausages was studied for a …

In response to nutritional and health concerns, the food industry has begun to offer a wider
variety of products that reflect changing consumer preferences. In addition to traditional …