Even though sheep and goat processed meat products are not as popular as pork, beef or
poultry and are generally considered not as important, they have a very important role in …

The main goal of this chapter was to review the state of the art in the recent advances in
sheep and goat meat products research. Research and innovation have been playing an …

In this study, salted and pasteurized beef slices were dried to approximately 40% water
content at different low temperatures (10, 15 and 20° C) and air flow rates (1, 2, 3 and 4 m/s) …

This book presents recent developments on the health and safety of fermented meat
products. It discusses health aspects of select topics in fermented meat microbiology …

This present study reports the effect of different storage temperatures on the film‐dried
chicken breast (FDCB) by film‐drying technique for 15 days, including FDCB‐(− 18), FDCB …

Lactobacillus plantarum is one of lactic acid bacteria that more resistant to acidic condition
so that potentially used to extend dendeng shelf life. The purpose of this research was to …

Meat from wild animals has been presumably the first source of animal protein for human
nutrition (Ahl et al. 2002). In poor economies, rural population still has to rely on this “cheap” …

” Dendeng” is a traditional food that has been widely known among Indonesian people. The
sliced and grinded beef are used as a raw material for dendeng making. The purpose of this …

Objectif. Salami adalah salah satu produk asal daging yang dibuat dengan penambahan
kultur bakteri yang kemudian difermentasi selama±48 jam. Penelitian ini bertujuan untuk …

Bu çalışmada; soğuk kurutma sistemi kullanılarak elde edilen kurutulmuş tavuk göğüs eti
dilimlerinin bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaca yönelik olarak; …