Essays about: "Fermented sausage"

Found 5 essays containing the words Fermented sausage.

  1. 1. Analysis of microbial growth in a fermented sausage and risk evaluation of its production

    University essay from SLU/Department of Molecular Sciences

    Author : Marcus Östling; [2018]
    Keywords : Fermented sausage; isterband; HACCP; LAB; starter culture;

    Abstract : Fermentation has been used to enhance safety of foods and prolong its shelf lives for a long time. The fermentation was originally a result of spontaneous fermentation by microbes naturally present in the food, it is currently done by addition of known bac-teria in a starter culture. READ MORE

  3. 2. Konsistensförbättring av skivad salami och hushållsmedwurst på Siljans Chark AB

    University essay from SLU/Dept. of Food Science

    Author : Anna-Karin Rundqvist; [2015]
    Keywords : pH; starterkultur; temperatur; receptsammansättning; recipe; starter culture; temperature;

    Abstract : Siljans Chark AB är ett lokalt förankrat företag i Mora. Där tillverkas många olika typer av charkprodukter, bland annat varmkorv, grillkorv, falukorv, leverpastej samt de fermenterade smörgåspåläggen salami och hushållsmedwurst. READ MORE

  4. 3. Datummärkning av livsmedel : till nytta för producenter, handlare och konsumenter?

    University essay from SLU/Dept. of Microbiology

    Author : Christine Jonsson; [2012]
    Keywords : matsvinn; bäst-föredatum; sista förbrukningsdag; hållbarhet;

    Abstract : Varje dag förloras stora mängder livsmedel och dessa förluster sker i alla steg från jordbruket till konsumenternas hushåll. En av orsakerna till att mat går förlorad är att produkten börjar närma sig sitt bäst- föredatum. READ MORE

  5. 4. Fermented sausage : product development at Lindell's Gårdsslakteri

    University essay from SLU/Dept. of Food Science

    Author : Nina Mogren; [2011]
    Keywords : meat product; fermented sausage; food additive; food product development;

    Abstract : Product development is a risky business; many products never yield profit, but it is also ne-cessary for a company’s survival in a competitive business where the costumers change their requests constantly. Consumer-led product development is developed from the wish to fill the consumer’s needs and expectations and thereby be more likely to succeed. READ MORE

  6. 5. Tracing probiotics in salami using PCR

    University essay from Institutionen för medicinsk biokemi och mikrobiologi

    Author : Magdalena Karlsson; Emilia Semberg; [2011]
    Keywords : Probiotics; lactic acid bacteria; PCR; DNA extraction;

    Abstract : Starter cultures of different bacteria strains like lactic acid producing bacteria, Staphylococcus and Kocuria are used when making salami. Starter cultures give the sausage specific flavours and improve the quality and ripening of the final product. Probiotic strains can also be added during the production of salami. READ MORE