Bratwurst - Food Technology

Relevant Publications

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer\'s Spent Grain and Insect Flours.

Issue Release: 2022

Simultaneous assessment of various quality attributes and shelf life of packaged bratwurst using hyperspectral imaging.

Issue Release: 2018

A comprehensive study of hepatitis E virus infection in pigs entering a slaughterhouse in Slovenia.

Issue Release: 2017

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production.

Issue Release: 2014

Predicting behavior of Staphylococcus aureus, salmonella serovars, and Escherichia coli O157: H7 in pork products during single and repeated temperature abuse periods.

Issue Release: 2009

Mathematical approaches to estimating lag-phase duration and growth rate for predicting growth of Salmonella serovars, escherichia coli O157:H7, and Staphylococcus aureus in raw beef, bratwurst, and poultry.

Issue Release: 2009

Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst.

Issue Release: 2002

Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.

Issue Release: 2002

Polymerase chain reaction for detection of male tissue in pork products.

Issue Release: 1996

Fate of Listeria monocytogenes in processed meat products during refrigerated storage.

Issue Release: 1989

Antibacterial activity of hen egg white lysozyme against Listeria monocytogenes Scott A in foods.

Issue Release: 1989

Benzo(a)pyrene contents of meat products.

Issue Release: 1979

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