Analysis of consumer expectation regarding the smoke colour of large frankfurter and frankfurter [Verbraucher präferieren unterschiedliche räucherfarben: Analyse der verbrauchererwartung bezüglich der räucherfarbe von bockwürsten und wiener wüirstchen]
Micklisch I.,Hochschuie Anhalt |
Schnackel W.,Hochschuie Anhalt |
Kurze S.,Frankenforder Forschungsgesellschaft mbH |
Denich K.,Frankenforder Forschungsgesellschaft mbH |
And 2 more authors.
Fleischwirtschaft | Year: 2011
Smoking has an effect on preservation of food products. Extending the shelf life, smoke components contacting the product surface develop individual colour and flavour characteristics. The consumption of smoked products is influenced by specific traditions in different regions. The consumer preferences for sensory parameters, such as texture, taste and especially, appearance, are varying. Because colour is a primary feature of quality, it is important for the producer to meet the consumer demands. Up to now objective colour standards for meat and sausages did not exist. For this reason, the standards for selected products had to be defined. Consumer expectations for the colour of large frankfurter and frankfurter should be studied in different regions of Germany. It is obvious that darker smoked cooked sausages are produced in central Germany as well as in the northern and northeastern regions. On the other hand, sausages produced in the southern and partly in the western regions show less red and yellow colour. This is in accordance with the consumer expectations. In the presented investigations consumer preferences for the smoke colour of large frankfurter and frankfurter in different German regions could be determined. There doesn't exist an uniform colour standard throughout Germany.
Rose-Meierhofer S.,Leibniz Institute for Agricultural Engineering |
Muller A.B.,Frankenforder Forschungsgesellschaft mbH |
Ammon C.,Leibniz Institute for Agricultural Engineering |
Brunsch R.,Leibniz Institute for Agricultural Engineering
Precision Livestock Farming 2013 - Papers Presented at the 6th European Conference on Precision Livestock Farming, ECPLF 2013 | Year: 2013
The objective of this study was to examine the quarter health status of quarter-individually and conventionally milked cows. Quarter foremilk samples of 84 German Holstein cows were taken every week to determine somatic cell count. Bacteriological examinations and udder palpation were conducted at three different times. The results of the F test showed that the milking system (P=00587) and days in milk (P=08066) had no significant effects on the quarter health status. On the other hand, lactation (P=00396), quarter health status in the previous week (P<00001) and trial week (P=00061) affected quarter health status significantly.
Are marinades capable of reducing campylobacter cell counts in chicken meat?: The effect of commercial marinades on campylobacter counts in chicken meat [Können marinaden die campylobacter-keimzahl von hähnchenfleisch senken?: Untersuchung der wirkung handelsüblicher marinaden auf die campy/obacter-keimzahl von artifiziell kontaminiertem hähnchenfleisch]
Orquera S.,Free University of Berlin |
Golz G.,Free University of Berlin |
Sparborth D.,Frankenforder Forschungsgesellschaft mbH |
Joldic A.,Frankenforder Forschungsgesellschaft mbH |
Alter T.,Free University of Berlin
Fleischwirtschaft | Year: 2012
Investigations were performed to analyse if commercial marinades are able to reduce Campylobacter counts in chicken meat. For that, chicken meat was artificially contaminated with Campylobacter and subsequently marinated. In addition, it was assessed if marinades could decrease counts of other bacterial groups with relevance to food hygiene, and thereby prolong shelf life of the product. Campylobacter counts were, however, not reduced by the three marinades in chicken meat. Only one of the three marinades lowered counts of several other bacterial groups investigated.