Composition and Hygienic Quality of Sudanese White Soft Cheese in Khartoum North Markets (Sudan)

2005 ◽  
Vol 1 (1) ◽  
pp. 36-43 ◽  
Author(s):  
Lemya . ◽  
M. Warsama . ◽  
Ibtisam E.M. El Zube . ◽  
O.A.O. El Owni .
Keyword(s):  
Hygienic Quality ◽  
Soft Cheese

Composition and Hygienic Quality of Sudanese White Soft Cheese in Khartoum North Markets (Sudan)*

2010 ◽  
Vol 5 (3) ◽  
pp. 177-184
Author(s):  
Lemya . ◽  
M. Warsama ◽  
Ibtisam E.M. El Zubeir ◽  
O.A.O. El Owni
Keyword(s):  
Hygienic Quality ◽  
Soft Cheese

scholarly journals Enhancing the Hygienic Quality of Some Ghanaian Food Products by Gamma Irradiation

2012 ◽  
Vol 03 (02) ◽  
pp. 219-223 ◽  
Author(s):  
Abraham Adu-Gyamfi ◽  
Victoria Appiah
Keyword(s):  
Gamma Irradiation ◽  
Food Products ◽  
Hygienic Quality

scholarly journals Changes in Hygienic Quality of Vacuum-packed Pork during Storage

2002 ◽  
Vol 71 (2) ◽  
pp. 255-262 ◽  
Author(s):  
E. Nápravníková ◽  
L. Vorlová ◽  
L. Malota
Keyword(s):  
Hygienic Quality

The effect of gamma irradiation on the stability and hygienic quality of semi-dried Pacific saury (Cololabis seira) flesh

2002 ◽  
Vol 64 (4) ◽  
pp. 309-315 ◽  
Author(s):  
Ju.-Woon Lee ◽  
Kyung.-Hwan Cho ◽  
Hong.-Sun Yook ◽  
Cheorun Jo ◽  
Dong.-Ho Kim ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Pacific Saury ◽  
Hygienic Quality ◽  
The Stability

scholarly journals Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality

2014 ◽  
Vol 32 (No. 4) ◽  
pp. 320-325 ◽  
Author(s):  
F. Giarratana ◽  
D. Muscolino ◽  
Ch. Beninati ◽  
G. Ziino ◽  
A. Giuffrida ◽  
...  
Keyword(s):  
Mediterranean Sea ◽  
Total Volatile ◽  
Fish Quality ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Hygienic Quality ◽  
High Prevalence ◽  
The Mediterranean

We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific Spoilage Organisms (SSOs) are the most important freshness indicators in fish. Our study was carried-out on 65 specimens of L. caudatus kept in ice and stored at 2°C for different period of time. The microbiological charge of SSOs recovered on a portion of parasitised muscles (MP) was compared with those recovered on portions of parasite-free muscles (M). The contents of TVB-N and TMA-N on MP, M, and G. gigas larva/ae were measured using the Conway microdiffusion method. High prevalence (72.31%) of G. gigas in the specimens of L. caudatus from the Mediterranean sea was observed. No statistically significant differences (P < 0.05) between M and MP were found during storage. However, massive infestation of G. gigas on the muscle of the silver scabbardfish could negatively influence TVB-N values, without compromising the sensorial characteristic of fish.

scholarly journals STUDY OF HYGIENIC QUALITY OF BIONDA DELL’ADAMELLO GOAT MILK

2011 ◽  
Vol 1 (1zero) ◽  
pp. 259
Author(s):  
L. Valnegri ◽  
M. Franzoni ◽  
P. Peduzzi ◽  
V. Antoniazzi ◽  
G. Soncini
Keyword(s):  
Goat Milk ◽  
Hygienic Quality

Microbiological Evaluation of Retail Ground Beef in Izmir, Turkey

1978 ◽  
Vol 41 (2) ◽  
pp. 104-106 ◽  
Author(s):  
JOHN L. SUMNER
Keyword(s):  
Ground Beef ◽  
Plate Count ◽  
Hygienic Quality ◽  
Aerobic Plate Count

Observations of hygiene standards in the abattoir and retail situation in Izmir, Turkey, prompted a survey in which 100 samples of retail ground beef were analyzed for total aerobic plate count, coliforms, staphylococci, and salmonellae. The hygienic quality of ground beef was found to be similar to that established by a number of recent surveys in Canada and U.S.A

Sign in / Sign up

Export Citation Format

Share Document