Drying of sausages made from the meat of black and white pigs: Numerical modeling and structural investigation
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DOI: 10.1080/07373937.2016.1209681
Abstract: ABSTRACT In the present work, dry curing of a specific type of sausage, produced in south Italy, was investigated. The drying process was modeled solving heat and mass transfer balance equations in a 3-D domain… read more here.
Keywords: black white; white pigs; meat black; drying sausages ... See more keywords
Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour
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DOI: 10.3390/foods11050704
Abstract: Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The… read more here.
Keywords: characteristics sausages; grasshopper sphenarium; sensory characteristics; made grasshopper ... See more keywords