Evaluation of High Pressure Processing As an Additional Hurdle
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Charcuterie + Cheese Ensaladas Bittersweet End of Summer Tapas
Charcuterie + Cheese $6.75 for one, $18.25 for three . Jamón Serrano Chorizo Picante Caña de Cabra Segovia La Rioja Murcia Dry-cured Spanish ham Smoky, mildly spicy, dry-cured sausage Soft-ripened goat cheese, creamy & mild Salchichón de Vic Valdeón Marinated Mahón Catalonia Castilla-León Balearic Islands Dry-cured pork sausage with peppercorns Cow and goat’s milk blue cheese, tangy & spicy Cow’s milk cheese in herbed citrus oil Fuet Drunken Goat 6-Month Aged Manchego Catalonia Murcia Castilla-La Mancha Dry-cured pork sausage Semi-soft goat’s milk cheese soaked in red wine Firm, cured sheep’s milk, sharp & piquant Chorizo de Pamplona Idiazábal Formatge de Ferrús Pamplona Basque Country Catalonia Dry-cured pork sausage Smoked raw sheep’s milk cheese, nutty & robust Goat’s milk cheese, bright & citrusy Hand-Sliced Jamón Mangalica Bresaola Der Weichen Gehl Cured Hungarian pig Porcini & pepper crusted cured beef Camembert style, cow’s milk cheese Segovia New York Goot Essa Farm-PA 11.00 10.50 8.50 Tapas Hummus 6.50 Truffle Bikini 8.50 Patatas Bravas 7.00 Roasted Garlic, Pita Serrano, San Simon Salsa Brava, Garlic Aioli Mussels* 10.50 Catalan Spinach 6.00 Spicy Eggplant Caponata 5.00 White Wine, Scallion Raisins, Pine Nuts Sweet Pepper, Basil, Parsley Sea Scallops* 12.50 Gambas al Ajillo* 9.50 Crispy Calamari 10.50 Corn, Mint Extra-Virgin Olive Oil, Parsley Smoked Pepper Aioli Pulpo Gallego 9.50 Mushroom a la Plancha 7.50 Potato Tortilla 5.00 Fingerlings, Celery Garlic, Scallion Chive Sour Cream Broccolini 7.50 Mahi Mahi a la Plancha* 10.50 -
The Proof Is in Our Puddings
2018 A U T M N W I N T E R C H I L E R New the proof is in our puddings At Pots & Co we believe a proper pudding should steal the meal. Our exceptional recipes are written and perfected by top restaurant chefs, then handmade in our kitchen in London. We use only the finest ingredients - including free range eggs, Cornish sea salt & single origin Colombian chocolate. All our puds are vegetarian friendly and we have gluten-free options too. C H I L L E R A U T U M N W I N T E R 2 0 1 8 C H I L L E R A U T U M N W I N T E R 2 0 1 8 I N D E X N E W S U P P L I E R S Dunlop Dairy 68 Michael Lee Char Coal Cheese 61 Chic P - NEW 11 Galloway Farmhouse Cheese 67 Mrs Unis 36 Jones Pies - NEW 7 Glenilen Farm 50 Mull of Kintyre Cheese 69 Luss Smokehouse - NEW 8 Global Harvest 73 Parmareggio 72 Moose Maple Butter - NEW 14 Godminster 60 Patchwork 44 Pots & Co - NEW 12 Golfera 17 Previns 29 Scotch & Co - NEW 5 Gookies Cookie Dough 49 Ramsay of Carluke 25 Thule Ventus Salt Cod - NEW 9 Grants of Speyside 20 Rannoch Smokery 19 Tims Dairy - NEW 13 Great Glen Charcuterie 21 Really Garlicky Company 40 Veroni - NEW 6 Hesper Farm Skyr 53 Rod and Ben’s 33 Watmuff & Beckett - NEW 10 Highland Fine Cheeses 67 Rodda’s 56 R E T A I L C H I L L E R Highweald Dairy 63 Rora Dairy 54 Abernethy Butter 59 Hunter’s Puddings 48 Roussas Artisan Cheese 70 Bibijis 29 Inverloch Cheese 61 Scottish Fruit Company 73 Brindisa 16 Island Smokery 58, 69 Seafood & Eat it 26 Cambus O’May Cheese 68 Isle of Arran 69 Silver & Green 37 Cartmel 47 Isle of Mull 63 Silver Tide 28 Casademont 15 John Ross Jr. -
Staphylococcal Ecosystem of Kitoza, a Traditional Malagasy Meat Product
Staphylococcal ecosystem of kitoza, a traditional malagasy meat product Angela Ratsimba, Sabine Leroy, Jean-Paul Chacornac, Danielle Rakoto, Elodie Arnaud, Victor Jeannoda, Régine Talon To cite this version: Angela Ratsimba, Sabine Leroy, Jean-Paul Chacornac, Danielle Rakoto, Elodie Arnaud, et al.. Staphy- lococcal ecosystem of kitoza, a traditional malagasy meat product. International Journal of Food Microbiology, Elsevier, 2017, 246, pp.20-24. 10.1016/j.ijfoodmicro.2017.02.001. hal-01602697 HAL Id: hal-01602697 https://hal.archives-ouvertes.fr/hal-01602697 Submitted on 26 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. International Journal of Food Microbiology 246 (2017) 20–24 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro Staphylococcal ecosystem of kitoza, a traditional malagasy meat product Angela Ratsimba a,SabineLeroyb,JeanPaulChacornacb, Danielle Rakoto a,ElodieArnaudc,d, Victor Jeannoda a,RégineTalonb,⁎ a UT, Université d'Antananarivo, Faculté des Sciences, Madagascar b MIC, INRA, 63122 Saint-Genès-Champanelle, France c UMR QUALISUD, CIRAD, 7602 Stellenbosch, South Africa d UMR QUALISUD, CIRAD, 34398 Montpellier, France article info abstract Article history: Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. -
Clean Label Alternatives in Meat Products
foods Review Clean Label Alternatives in Meat Products Gonzalo Delgado-Pando 1 , Sotirios I. Ekonomou 2 , Alexandros C. Stratakos 2 and Tatiana Pintado 1,* 1 Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain; [email protected] 2 Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; [email protected] (S.I.E.); [email protected] (A.C.S.) * Correspondence: [email protected] Abstract: Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered. Keywords: clean label; meat products; nitrites alternatives; phosphates alternatives Citation: Delgado-Pando, G.; Ekonomou, S.I.; Stratakos, A.C.; Pintado, T. -
OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE and Nacl-FREE PROCESSING IMPLEMENTATION
FOOD SAFETY IN FAST DRYING (QDS PROCESS®) OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE AND NaCl-FREE PROCESSING IMPLEMENTATION Katharina STOLLEWERK Dipòsit legal: GI. 1725-2012 http://hdl.handle.net/10803/96264 Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 No adaptada de Creative Commons PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Katharina Stollewerk May, 2012 PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Author: Katharina Stollewerk 2012 PhD Programme in Technology PhD Supervisors: Dr. Josep Comaposada Beringues and Dr. Anna Jofré Fradera Tutor: Dr. Carmen Carretero Romany Dissertation submitted to apply for the Doctor degree by the University of Girona Katharina Stollewerk Dr. Josep Comaposada Dr. Anna Jofré Dr. Carmen Carretero Dr. Josep Comaposada i Beringues, director of the Subprogram New process technologies in the food industry (Food Technology Programme) and Dr. Anna Jofré i Fradera, researcher of the Food Safety Programme of IRTA, El Dr. Josep Comaposada i Beringues, director del Subprograma de noves tecnologies de procés a la indústria alimentària (Programa de tecnologia alimentària) i la Dra. Anna Jofré i Fradera, investigadora del Programa de seguretat alimentària de l’IRTA, CERTIFY: That they have supervised the present PhD thesis entitled “Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation” and presented by Katharina Stollewerk for obtaining the Ph.D. -
SUBMISSION to OBJECT to TERMS PROPOSED by the EUROPEAN UNION for PROTECTION AS GEOGRAPHICAL INDICATIONS in AUSTRALIA Submitter N
SUBMISSION TO OBJECT TO TERMS PROPOSED BY THE EUROPEAN UNION FOR PROTECTION AS GEOGRAPHICAL INDICATIONS IN AUSTRALIA Submitter’s contact information Name: Shawna Morris Company represented, including ACN or ABN, if any: Consortium for Common Food Names (CCFN) Other representative: E-mail address: [email protected] Mailing address: 2107 Wilson Blvd., Suite 600, Arlington, VA, 22201, United States of America Phone number: +1 (703) 528-4818 EU GI name you are objecting to (please use a new form for each term objected to) MORTADELLA BOLOGNA Ground(s) of objection to the protection of the EU GI name (please tick all the grounds that apply) 1. The EU GI name is used in Australia as the common name for the relevant good. X (See details below regarding grounds for our objection based on this element.) 2. The EU GI name is used in Australia as the name of a plant variety or an animal breed. (Please provide any relevant information that shows the name is also a plant variety or animal breed, such as studies, articles, copies of websites or any other relevant information) 3. The EU GI name is identical to, or likely to cause confusion with a trade mark or geographical indication that is registered or the subject of a pending application in Australia. (Please include the details of the GI or the trade mark including the trade mark number) 4. The EU GI name is identical, or likely to cause confusion with, an unregistered trade mark or geographical indication that has acquired rights through use in Australia. (Please identify the trade mark or GI and provide information that demonstrates how it is being used in the Australian marketplace.) 5. -
Bologna – Morton’S Recipe
BOLOGNA – MORTON’S RECIPE Page 1 of 1 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 BOLOGNA - From A Morton’s Salt 1940’s Recipe Booklet. There are many delicious types and kinds of sausage that can be made with beef and pork. Any clean cuts of meat can be used, and different combinations of meat and seasonings used to suit individual tastes. The following recipe calls for TenderQuick instead of regular salt. Tender Quick cures faster than Regular Salt, brings out a pleasing, rich color, and develops and intensifies the natural flavors of the meat. Bologna Sausage Excellent bologna sausage can be made by combining one part pork with 1-1/2 parts beef: For example, 10 lbs. pork and 15 lbs. beef, or 40 lbs. pork and 60 lbs. beef. The following recipe is based on the larger quantity, which would make a total of 100 lbs. of meat. 60 Lbs. beef trimmings 40 lbs. pork trimmings 3 lbs. TenderQuick 4 to 8 oz. black pepper 1 1/2 oz. coriander 1 oz. mace Onions if desired. Mix 2 lbs. TenderQuick with the 60 lbs. chilled beef trimmings and grind, using the coarse grinding plate. After grinding, spread the meat in a cool place and let it cure for 48 hours. Grind the 40 lbs. chilled pork trimmings with 1 lb. Tender Quick and let cure. After 48 hours, regrind the cured beef, using a plate with 1/8” size holes. Then add the pork and grind the mixture again. -
Redalyc.Partial Substitution of Sodium Chloride in Toscana Sausages And
Semina: Ciências Agrárias ISSN: 1676-546X [email protected] Universidade Estadual de Londrina Brasil Seganfredo, Diogo; Rodrigues, Sidnei; Lahis Kalschne, Daneysa; Mendes Pereira Sarmento, Cleonice; Canan, Cristiane Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics Semina: Ciências Agrárias, vol. 37, núm. 3, mayo-junio, 2016, pp. 1285-1294 Universidade Estadual de Londrina Londrina, Brasil Available in: http://www.redalyc.org/articulo.oa?id=445746397014 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative ARTIGOS / ARTICLES DOI: 10.5433/1679-0359.2016v37n3p1285 Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics Substituição parcial de cloreto de sódio em linguiça Toscana e os efeitos nas características do produto CIÊNCIAS DE ALIMENTOS Diogo Seganfredo1; Sidnei Rodrigues1; Daneysa Lahis Kalschne2; Cleonice Mendes Pereira Sarmento3; Cristiane Canan3* Abstract High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced. -
Reduced Fat Bologna Sausages with Improved Lipid Fraction
Reduced fat bologna sausages with improved lipid fraction Izaskun Berasategi1, Mikel García-Íñiguez de Ciriano1, Íñigo Navarro-Blasco2, Maria Isabel Calvo3, Rita Yolanda Cavero4, Iciar Astiasarán1, Diana Ansorena1* 1 Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain. 2 Department of Chemistry and Soil Science, Faculty of Sciences, University of Navarra. Irunlarrea s/n, 31008-Pamplona, Spain. 3 Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain. 4 Department of Plant Biology (Botany), Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain. *Corresponding author: Tel.: +34 948 42 56 00 (ext. 6263); Fax: +34 948 42 56 49. E-mail address: [email protected] ABSTRACT BACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amount of energy, total fat and saturated fat and higher amount of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed a pork back-fat reduction and allowed to obtain sausages with 84 g kg-1 of fat and 1334 kcal kg-1, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed improving the lipid profile of the “energy-reduced” sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25% to 100%). Using the 100% substitution level gave rise to products with 27 g kg-1 α-linolenic acid, and low saturated fat content (13.5 g kg-1), showing good sensory results regarding taste, smell and texture. -
Format of Short Papers for the 58Th International
SENSORY ACCEPTANCE OF LOW-FAT BOLOGNA MORTADELLA SAUSAGES SPADA, F. P.1, CONTRERAS-CASTILLO, C. J.1, MARTINS, M. M. 1 and LEMOS, A. L.C. 2. 1Department of Agroindustry, Food and Nutrition, University of São Paulo, Piracicaba, Brazil. 2 Meat Technology Center (CTC) of the Institute of Food Technology (ITAL), São Paulo, Campinas, Brazil. Abstract - The Brazilian population has a diet lower than the regular product. The Bollogna high in fat, even with recommendations to reduce Mortadella sausage stands out as a popular consumption by the World Health Organization. emulsified meat product, widely consumed in Fat is an important ingredient in product Brazil, with a low price and with significant structure as well as providing physiological and levels of fat. Fat contributes to palatability and sensory characteristics for the consumer. In the Brazilian context, Bollogna Mortadella sausage structural stability of emulsified products, due to stands out as a popular emulsified meat product, the alloy rheological and structural properties. It widely consumed, low cost and with significant is difficult to prepare emulsions with low fat [3]. levels of fat. The Bollogna Mortadella sausage has Variations in fat content influence sensory particular sensorial properties, very specific to the properties by different mechanisms: changes in product, small changes can easily mischaracterize the water /fat ratio, the protein concentration this product. Thus the objective of this study was changes in the emulsifiers and changes in to identify the sensory acceptance of Bollogna lipophilic active compounds which act as mortadella sausage with 2/3 of the fat reduced. precursors for odor development and stability The sensory panel consisted of 101 members, they and flavor [4]. -
The Effect of Internal Endpoint Temperature on Smoked Sausage Quality Stored Under Light Emitting Diode and Fluorescent Lighting
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange THE EFFECT OF INTERNAL ENDPOINT TEMPERATURE ON SMOKED SAUSAGE QUALITY STORED UNDER LIGHT EMITTING DIODE AND FLUORESCENT LIGHTING by ALICIA JO GASCHLER B.S., Kansas State University, 2010 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Animal Sciences & Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2012 Approved by: Major Professor Elizabeth A. Boyle Copyright ALICIA JO GASCHLER 2012 Abstract Quality attributes of vacuum packaged, skinless smoked sausage made with a combination of pork, turkey, and beef, cooked to 64, 68, or 72°C internal endpoint temperature following USDA FSIS Appendix A, and displayed at 4°C for up to 120 days under light emitting diode (LED) and fluorescent (FLS) lighting were evaluated. External color, pH, thiobarbituric acid reactive substances (TBARS), proximate analysis, reheat yield, and sensory attributes were measured on day 0, 90, and 120 of display. Purge amount and color were measured on day 10, 90, and 120. Product was displayed in LED or FLS retail display cases set to the same operational and temperature profiles. Lighting type had no effect (P>0.05) on any of the measured attributes. Instrumental external color was less (P<0.05) red by 0.63 units in product thermally processed to 64°C than product processed to 68°C. Product cooked to 72°C was less (P<0.05) yellow externally compared to those processed to 64 and 68°C. -
(Traditional Dry-Fermented Serbian Sausage) As Affected by Pig Breed
African Journal of Biotechnology Vol. 11(16), pp. 3858-3867, 23 February, 2012 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB11.3363 ISSN 1684–5315 © 2012 Academic Journals Full Length Research Paper Chemical, sensory and microbiological characteristics of Sremska sausage (traditional dry-fermented Serbian sausage) as affected by pig breed Dušan Živković1*, Zorica Radulović1, Stevica Aleksić2, Marija Perunović1, Slaviša Stajić1, Nikola Stanišić2, Čedomir Radović2 1University of Belgrade, Faculty of Agriculture, Department of Food Technology, Nemanjina 6, 11 080 Belgrade, Serbia. 2Institute for Animal Husbandry, Autoput 16, P. Box 23, 11080, Belgrade-Zemun, Serbia. Accepted 6 February, 2012 Sremska sausage is a traditional dry-fermented sausage from Serbia made from the meat of local, late maturing pigs of the Mangalica breed, which had almost disappeared. Sremska sausage is today produced from the meat of modern pig breeds. Three variants were made from the meat and fatty tissue of 12-month-old white pigs (Swedish Landrace), Moravka pigs and Mangalica pigs. At the end of the production process, all sausages were characterized by a high level of fat and a low level of moisture. The content of non-protein nitrogen was higher in sausages made from the meat of Landrace pigs, and so was its total increase during ripening and storage. The dynamics of total plate counts, lactic acid bacteria, Gram positive, catalase positive cocci counts and electrophoretic profiles of proteins were very alike. At the end of ripening, most sensory parameters differed between breeds, however, sausages made from the meat of Mangalica had a significantly (P <0.05) better odour and poorer cross- section appearance.