Physical Properties Of Summer Sausage

The Physical Properties of Summer Sausage: A Deep Dive

Summer sausage. The very name conjures images of backyard barbecues, tailgating parties, and hearty autumnal gatherings. But beyond its delicious taste and convenient portability lies a fascinating world of physical properties that contribute to its unique texture, shelf life, and overall appeal. This comprehensive guide delves into the science behind this popular cured meat, exploring its key characteristics from a scientific perspective. We’ll examine everything from its moisture content and texture to its color and aroma, providing a detailed understanding of what makes summer sausage so distinctive.

Understanding the Composition: A Foundation for Physical Properties

Before we dissect the physical properties, it's crucial to understand what summer sausage is. Essentially, it's a fermented and dried sausage, typically made from a blend of cured meats (often beef, pork, or a combination), spices, and sometimes added fat. This specific composition directly impacts its final physical attributes. The ratio of lean meat to fat, the type of curing salts used, and the fermentation process all play significant roles.

Moisture Content and its Influence

The moisture content of summer sausage is a critical determinant of its texture and shelf life. Low moisture content is key. Through a careful process of drying and fermentation, much of the water is removed, inhibiting the growth of spoilage microorganisms. This lower moisture content contributes to its firm, dense texture and extended shelf stability compared to fresh sausages. A higher moisture content would result in a softer, potentially less shelf-stable product, prone to faster spoilage.

Texture: Firmness, Density, and Bite

The texture of summer sausage is one of its most defining characteristics. This is a result of several factors:

Meat-to-Fat Ratio: A higher fat content generally leads to a more tender, less firm texture. A leaner sausage will possess a denser, firmer bite.
Curing and Drying Processes: The drying process significantly impacts the texture. Proper drying removes moisture, resulting in a firm, non-sticky texture. Insufficient drying leads to a soft, sticky product.
Meat Particle Size: The size of the ground meat particles also influences texture. Finely ground meats result in a smoother texture, while coarser grinds create a more rustic, chewier texture.

Color: Reflecting the Curing and Ingredients

The characteristic color of summer sausage, often a deep reddish-brown, is largely due to the curing process. Nitrates and nitrites, commonly used as curing agents, react with myoglobin in the meat, creating a stable, appealing color that also acts as a preservative. The specific color shade can also be influenced by the type of meat used and the addition of spices.

Aroma and Flavor: A Symphony of Spices and Fermentation

The enticing aroma and robust flavor profile of summer sausage are a result of both the ingredients used and the fermentation process. Spices like garlic, paprika, black pepper, and various other herbs contribute significantly to the overall flavor. The fermentation process itself also contributes complex flavors and aromas through the activity of beneficial bacteria, breaking down proteins and creating unique flavor compounds.

Fat Content and its Role in Flavor and Texture

Fat content is another crucial factor. Beyond its influence on texture, fat contributes significantly to the flavor and overall mouthfeel. Fat provides juiciness and a desirable richness, while also carrying flavor compounds. The type of fat (beef tallow, pork fat) also subtly affects the final flavor profile.

Shelf Life and Preservation: A Consequence of Physical Properties

The extended shelf life of summer sausage is a direct consequence of its low moisture content and the presence of curing agents. These factors combine to inhibit the growth of bacteria and molds, thus extending its storage life compared to fresh sausages. However, proper storage in cool, dry conditions is essential for maintaining its quality and preventing spoilage.

Conclusion

The seemingly simple summer sausage is a complex product, its desirable physical properties – texture, color, aroma, and extended shelf life – carefully crafted through the interplay of ingredient selection, processing techniques, and the inherent properties of meat itself. Understanding these properties offers a deeper appreciation for this popular culinary staple and the science behind its production.

FAQs

1. Why is summer sausage so firm? The low moisture content resulting from the drying process is the primary reason for its firm texture.

2. What contributes to the unique color of summer sausage? The interaction of nitrates/nitrites in the curing process with myoglobin in the meat creates the characteristic reddish-brown color.

3. How does fat content influence the taste and texture? Fat adds juiciness, richness, and carries flavor compounds, impacting both taste and mouthfeel. Higher fat content generally results in a more tender texture.

4. Can I make summer sausage at home? While possible, it requires specific equipment, knowledge of food safety and curing processes, and adherence to strict hygiene practices.

5. How long can I store summer sausage? Properly stored summer sausage, unopened, can last for several months. Once opened, it should be refrigerated and consumed within a week.


  physical properties of summer sausage: Food Microbiology Osman Erkmen, T. Faruk Bozoglu, 2016-04-13 This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
  physical properties of summer sausage: Handbook of Fermented Meat and Poultry Fidel Toldrá, 2008-04-15 An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
  physical properties of summer sausage: The Development and Microbiological Evaluation of Chicken Summer Sausages Gail Baccus-Taylor, 1992
  physical properties of summer sausage: Bibliography of Agriculture , 1976
  physical properties of summer sausage: Microscopic Structure of Commercial Sausage Robert Gene Cassens, 1977
  physical properties of summer sausage: Quality Attributes and their Measurement in Meat, Poultry and Fish Products A. M. Pearson, 2013-11-09 The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.
  physical properties of summer sausage: Handbook of Food Products Manufacturing, Volume 2 Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal K. Sinha, Erika B. Smith, Somjit Surapat, Alan Titchenal, Fidel Toldrá, 2007-04-27 This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
  physical properties of summer sausage: Fermented Sausage James Thomas Klement, 1973
  physical properties of summer sausage: Poultry Science , 1985 Vol. 5 includes a separately paged special issue, dated June 1926.
  physical properties of summer sausage: Journal of Animal Science , 1989
  physical properties of summer sausage: The Role of Microorganisms in the Fermentation and Color Development of Summer Sausage Daniel Francis Wessley, 1962
  physical properties of summer sausage: Food Science and Technology Abstracts , 1976 Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
  physical properties of summer sausage: Journal of Food Protection , 1983
  physical properties of summer sausage: Optimum Utilization of Turkey in Summer Sausages Shabtai Barbut, 1982
  physical properties of summer sausage: Agrindex , 1994
  physical properties of summer sausage: Natural Antimicrobials in Food Safety and Quality Mahendra Rai, Michael Chikindas, 2011 The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and food-borne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book covers the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.
  physical properties of summer sausage: Encyclopedia of Meat Sciences Carrick Devine, M. Dikeman, 2014-07-22 The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
  physical properties of summer sausage: A Study of Use Levels, Quality Characteristics and Natural Cure Colorants in Mechanically Deboned Poultry Meat Summer Sausages Avtar Singh Dhillon, 1975
  physical properties of summer sausage: Abstracts - American Society of Animal Science , 1982 Consists of abstracts of papers presented at the national and sectional meetings of the American Society of Animal Science.
  physical properties of summer sausage: Modern Food Microbiology James M. Jay, 2012-12-06 This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.
  physical properties of summer sausage: Bibliography of Agriculture , 1990
  physical properties of summer sausage: The Philippine Agriculturist , 1987
  physical properties of summer sausage: Philippine Agriculturist and Forester , 1988
  physical properties of summer sausage: Molecular Typing of Listeria Monocytogenes, Escherichia Coli 0157:H7, and Pediococcus Spp. Using the Pulsed-field Technique of Contour-clamped Homogeneous Electric Fields (CHEF) Electrophoresis Kartika Djelita Harsono, 1993
  physical properties of summer sausage: South Carolina Agricultural Experiment Station Publications South Carolina Agricultural Experiment Station, 1975
  physical properties of summer sausage: Edible Films and Coatings Maria Pilar Montero Garcia, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas, 2016-09-19 The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
  physical properties of summer sausage: Edible Films and Coatings for Food Applications Milda E. Embuscado, Kerry C. Huber, 2009-06-10 Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
  physical properties of summer sausage: Fennema's Food Chemistry Srinivasan Damodaran, Kirk L. Parkin, 2017-05-25 This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
  physical properties of summer sausage: Food Packaging and Preservation Alexandru Mihai Grumezescu, Alina Maria Holban, 2017-10-20 Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. - Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages - Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods - Features techniques to ensure the safe use of foods for longer periods of time - Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality
  physical properties of summer sausage: Bioactive Food Packaging Michael Kontominas, 2015-11-20 Explains bioactive and biobased materials used for food packagingInvestigates migration, controlled release, edible coatings and filmsCovers preservation and safety of many packaged foods This engineering book brings together two of the key strands in food packaging: active packaging and natural, often biobased, components. The text investigates the chemistry, effects and technical incorporation of bioactives into different forms of packaging. Specifically, chapters focus on techniques for impregnating natural substances into conventional and biodegradable food packaging materials with an emphasis on their antioxidant and antimicrobial functions. Oxygen scavengers, plant extracts, essential oils, enzymes, phytochemicals, polysaccharides are investigated. Chapters discuss how bioactives are combined with packaging to suppress microbes and improve the quality of meat, seafood, dairy and cereal products. How bioactives affect packaging development, such as scale-up, fabrication and labeling is discussed, as are European and U.S. regulations.
  physical properties of summer sausage: Edible Coatings and Films to Improve Food Quality Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai, 2011-08-24 Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, this text is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include materials and properties of coatings, how they present barriers to gases and water vapors, how they can improve or harm appearance, and regulation issues. The book also discusses how to apply coatings to various commodities, and how they can function as carriers of additives.
  physical properties of summer sausage: Characterization of Heat Cured and Transglutaminase Cross-linked Whey Protein-based Edible Films Samir Amin, 2008
  physical properties of summer sausage: Commencement Program Iowa State University, 1988
  physical properties of summer sausage: Effect of Feeding Different Poultry Viscera Products (rendered, Acidulated, and Fermented) on Broiler Performance, the Quality of Broiler Carcass and Sensory Evaluation of Broiler Breast Muscle Deng-Cheng Liu, 1995
  physical properties of summer sausage: Bibliography of Agriculture with Subject Index , 1971
  physical properties of summer sausage: Chemoreception Abstracts , 1974
  physical properties of summer sausage: Microbiology and Technology of Fermented Foods Robert W. Hutkins, 2008-02-28 While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
  physical properties of summer sausage: Novel Food Preservation and Microbial Assessment Techniques Ioannis S. Boziaris, 2014-04-14 Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (
  physical properties of summer sausage: Monograph on Char-smoke Flavor , 1977
  physical properties of summer sausage: Antimicrobial Whey Protein Isolate-based Edible Casings Arzu Cagri, 2002
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The seemingly simple summer sausage is a complex product, its desirable physical properties – texture, color, aroma, and extended shelf life – carefully crafted through the interplay of ingredient selection, processing techniques, and the inherent properties of meat itself.

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Study on simulation effect of physical and chemical …
May 22, 2024 · Consequently, in this study, a sausage model was used to compare with sausage, and Staphylococcus xylosus was chosen to be added to the sausage fermentation model system mentioned above. This allowed for a comparison and analysis physicochemical indexes and microbiological properties of the products, as well as a gas

PHYSICAL AND SENSORY CHARACTERISTICS OF LOW …
1.51 g fat/100 g for the 90% pork sausage to 1.41 g fat/100 g for the 70% pork sausage. In comparison, Italian pork sausage typically has a fat content of 31 g/100 g. It should be emphasized that the purpose of adding hydrated oats was not to reduce the fat level, but to improve the properties of a reduced fat formulation.

Physical Properties Of A Summer Sausage Full PDF
Physical Properties Of A Summer Sausage Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal ... Organoleptic and Microbiological Properties of Summer Sausage Kathryn Stella Kielniarz,1982 Influence of Soy

Two Physical Properties Of Summer Sausage
Two Physical Properties Of Summer Sausage Katrin Zwirglmaier. ... Influence of Soy and Final PH on the Sensory Properties of Fermented Summer Sausage Roxanna Rae Crail,1988 Journal of Animal Science ,1989. Agrindex ,1995 Bibliography of Agriculture ,1992-06 Journal of Food Protection ,1983

Two Physical Properties Of Summer Sausage Copy
Two Physical Properties Of Summer Sausage Milda E. Embuscado,Kerry C. Huber. Content ... Influence of Soy and Final PH on the Sensory Properties of Fermented Summer Sausage Roxanna Rae Crail,1988 Journal of Animal Science ,1989. Agrindex ,1995 Bibliography of Agriculture ,1992-06

Two Physical Properties Of Summer Sausage (2024)
Two Physical Properties Of Summer Sausage (2024) Richard Bailey American Inventor ,1902 IFIS Dictionary of Food Science and Technology International Food Information Service,2009-05-18 “When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and ...

Effect of Organic and Inorganic Fertilizers on Soil Physical …
green gram (_____

Effects of partial, combined and total replacement of sodium …
microbial load, sensory evaluation and physical properties of beef sausage. Beef sausage was prepared (g/100g: beef 65.0, corn flour 10.0, oil 10.0, soya bean, wet and dry spice 15.0). Sodium chloride (SC) was replaced with potassium chloride (PC), potassium lactate (PL) or

Physical Properties of Solutions - HUMSC
37 Colligative Properties of Electrolyte Solutions 0.1 m NaCl solution 0.1 m Na+ ions & 0.1 m Cl-ions Colligative properties are properties that depend only on the number of solute particles in solution and not on the nature of the solute particles. 0.1 m NaCl solution 0.2 m ions in solution van’t Hoff factor (i)= actual number of particles in soln after dissociation

Effect of natural antioxidants and vegetable fiber on quality ...
The physicochemical and texture properties of sausage at the beginning of storage and chemicals (Peroxide value, pH, and color index) and microbial index (Total count and

Effects of Partial, Combined and Total Replacement of …
and physical properties of beef sausage. Beef sausage was prepared (g/100g: beef 65.0, corn flour 10.0, oil 10.0, soya bean, wet and dry spice 15.0). Sodium chloride (SC) was replaced with potassium chloride (PC), potassium lactate (PL) or calcium ascorbate (CA) at 25%, 50% and 100%, and then stored for 15

PHYSICAL PROPERTIES OF MATERIALS - KSU
Physical Properties Defined • Properties that define the behavior of materials in response to physical forces rather than mechanical – Include: volumetric, thermal, electrical, and electrochemical properties • Components in a product must do more than simply withstand mechanical stresses; – They must conduct electricity (or

Two Physical Properties Of Summer Sausage Copy
Two Physical Properties Of Summer Sausage Milda E. Embuscado,Kerry C. Huber. Content ... Sausage Manufacture E Essien,2003-08-31 Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which

Two Physical Properties Of Summer Sausage Copy
on the Sensory Properties of Fermented Summer Sausage Roxanna Rae Crail,1988 Journal of Animal Science ,1989 Agrindex ,1995 Bibliography of Agriculture ,1992-06 Journal of Food Protection ,1983 Monograph on

The Main Physical-Chemical Characteristics of Smoked …
134 Bulletin UASVM Food Science and Technology 72(1) / 2015 COSTESCU et al. parameter. The percentage of salt in the analyzed samples showed values between 1.64% and 2.69%

EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT …
Ital. J. Food Sci., vol. 32, 2020-77 antimicrobial effects and color properties of plant based materials such as Capsicum, carrot, spinach, purple cabbage and oyster mushroom.

Effects of Partial, Combined and Total Replacement of
and physical properties of beef sausage. Beef sausage was prepared (g/100g: beef 65.0, corn flour 10.0, oil 10.0, soya bean, wet and dry spice 15.0). Sodium chloride (SC) was replaced with

Two Physical Properties Of Summer Sausage
Great Sausage Recipes and Meat Curing Rytek Kutas,1987 The most comprehensive book available on sausage making and meat curing. Guidebook for the Preparation of HACCP Plans ,1997 Biological & Agricultural Index ,1976 Sausage Manufacture E Essien,2003-08-31 Sausage manufacture: principles and practice provides a concise and authoritative guide to

Physical and Chemical Properties Practice Test - SJB …
17) Physical properties are: A) those that a substance displays without changing its composition. B) those that cause atoms and molecules to change. C) identical for all solid matter. D) those that a substance displays only through changing its composition. E) none of the above 18) All of the following can be considered physical properties EXCEPT:

IMPORTANT WATER QUALITY PARAMETERS IN …
Turbidity (Transparency)-1 1 Transparency -----Turbidity Turbidity of water The amount of suspended organic and inorganic matter. Turbidity and transparency both are optical properties of light Transparency cause light to be transmitted in straight line through the sample. while turbidity causes light to be scattered thereby restricts its penetration

Two Physical Properties Of Summer Sausage (PDF)
Two Physical Properties Of Summer Sausage R Sandford. Content ... Influence of Soy and Final PH on the Sensory Properties of Fermented Summer Sausage Roxanna Rae Crail,1988 Journal of Animal Science ,1989. Agrindex ,1995 Bibliography of Agriculture ,1992-06 Journal of Food Protection ,1983

Effect of Malva Nut Gum on Powder Physical, Chemicaland …
Effect of Malva Nut Gum on Powder Physical, Chemicaland Sensor ial Properties of Catfish Chinese Sausage . ... and sensory evaluation of catfish chinese sausage. The suitable ratio of crude malva nut gum powder and fat of 0:10 (control), 3: 7, 5: 5, 7: 3 and 10: 0 (w/w) were studied. The results indicated that addition

Two Physical Properties Of Summer Sausage (2024)
Semidry Summer Sausage Jae Won Park,1982 Poultry Science ,1985 Vol. 5 includes a separately paged special issue, dated June 1926. Influence of Soy and Final PH on the Sensory Properties of Fermented Summer Sausage Roxanna Rae Crail,1988

EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT …
Ital. J. Food Sci., vol. 32, 2020-77 antimicrobial effects and color properties of plant based materials such as Capsicum, carrot, spinach, purple cabbage and oyster mushroom.

Physical and chemical properties of pollution aerosol particles ...
around 70 N in summer (Quinn et al., 2005). 2.1 Physical aerosol properties Measurements of the aerosol particle size distributions on-board the aircraft were performed using a combination of a Scanning Mobility Particle Sizer (SMPS) described by …

Temporal and vertical variations of aerosol physical and …
Temporal and vertical variations of aerosol physical and chemical properties over West Africa: AMMA aircraft campaign in summer 2006 ... of aerosols before and after the onset of the summer mon-soon. Therefore in 2006 the French research aircraft ATR-42 was deployed over Niamey during the three special obser-vation periods SOP1, SOP2a1, and ...

Effects of Partial, Combined and Total Replacement of …
and physical properties of beef sausage. Beef sausage was prepared (g/100g: beef 65.0, corn flour 10.0, oil 10.0, soya bean, wet and dry spice 15.0). Sodium chloride (SC) was replaced with potassium chloride (PC), potassium lactate (PL) or calcium ascorbate (CA) at 25%, 50% and 100%, and then stored for 15