Barbuti, S. and G. Parlolari 2002. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products. Meat Science 62(3): 323.

Bishop, D.J., Olson, D.G., Knipe, C.L. 1993. Pre-Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality. Journal of Food Science 58:484.

Purpose: To compare quality of reduced fat and conventional bologna, and to use corn oil instead of pork fat, and to replace part of the fat with water. Sensory: A minimum of 20 untrained panelists were used to judge flavor, texture, juiciness, and acceptability using a 7 point hedonic scale.

Coronado, S.A., G.R. Trout, F.R. Dunshea, N.P. Shah. 2002. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. Meat Science 62(2): 217.

Daengprok, w., W. Garnjanagoonchorn, Y. Mine. 2002. Fermented pork sausage fortified with commercial or hen eggshell calcium lactate. Meat Science 62(2): 199.

Daley, L.H., J.C. Deng and J.A. Cornell. 1978. Development of a sausage-type product from minced mullet using response surface methodology. Journal of Food Science 43: 1501

Abstract Product was developed in an attempt to increase the utilization of mullet. Seventeen formulations using fish, soy, water, and sodium tripolyphosphate was analyzed for cooking loss, shear force, and sensory acceptability. A response surface analysis determined the optimum combinations of incgredients to form an acceptable product. Results showed that all the significantntlky infuence by the water level, were affected by the soy level and they were influenced by the TPP level. The levels of each ingredients varied according to economic or other considerations.

Dickson, J.S. and R.B. Maxcy. 1985. Irradiation of meat for the production of fermented sausage. Journal Food Science 50(4):1007-1009, 1013.

AbstractFermented sausage was prepared from batter which had been processed with gamma radiation to reduce the microflora. Doses up to 500 Krad reduced the total aerobic bacteria in commercial batter up to 2.2 log cycles. Irradiation reduced the coliform and staphylococci counts to levels that minimized public health concern after fermentation. These reductions allowed the use of a lower inoculum and a longer fermentation. The reductions shifted the percent inoculum relative to the total population from 1% in the controls to 70% in the 500 Krad samples, and the shift in population resulted in a more uniform fermentation and final product.

Foegeding, E.A. and S.R. Ramsey. 1986. Effect of gums on low-fat meat batters. Journal Food Science 51: 33-36, 46

Abstract The effects of adding Iota-carrageenan, kappa-carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low-fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60 and 70C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low-fat frankfurters (11-12% fat) were as acceptable as control frankfurters (27% fat).

Foegeding, E.A. and S.R. Ramsey. 1987. Rheological and water-holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or xanthan gum. Journal Food Science 52(3): 549

Fox, J.B. Jr. 1986 Pin versus disk punch measurements of frankfurter texture. Journal Food Science 51(2): 298-300

Abstract Puncture measurements were made of frankfurter texture using either a pin (straight-sided shaft) or a disk (narrow shaft) punch. The forces resisting pin punch puncture were compression, tension, and friction, whereas no frictional forces were involved when the disk punch was used. Within a given set of samples, both pin and disk measurements gave the same value (avg.=413.6+/- 1.9) for the maximum force at the yield points when extrapolated to zero penetration distance. For heterogeneous samples from a previous study, the values ranged from 34.7 to 574.9g. Negative force increments in puncture measurements are explained on the basis of deformation of the gel.

Fox, J.B. Jr., R.K. Jenkins, and S.A. Ackerman. 1983. Texture of emulsified cooked meat produces by three different methods of measurement. Journal Food Science 48: 1025.

Huang, F. and J.W. Robertson. 1977. A texture study of frankfurters. Journal Texture Studies 8: 487.

Hughes, M.C., J.P. Kerry, E.K. Arendt, P.M. Kenneally, P.L.H. McSweeney, E.E. O'Neill. 2002. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science 62(2): 205.

Johnson, H.R., E.D. Aberle, J.C. Forrest, C.G. Hague, and M.D. Judge. 1977. Physical and chemical influences on meat emulsion stability in model emulsitator. Journal Food Science 42: 522

Laleye, L.C., B.H. Lee, R.E. Simard, L. Carmichael, and R.A. Holly. 1984. Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, Temperature and duration of storage on microflora changes. Journal of Food Science 49: 827.

Laleye, L.C., B.H. Lee, R.E. Simard, L. Carmichael, and R.A. Holley. 1984. Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, temperature and duration of storage on physicochemical and sensory changes. Journal of Food Science 49: 832.

Marcy, J.A., A.A. Kraft, D.G. Olson, H.W. Walker, and D.K. Hotchkiss. 1985. Fate of Staphylococcus aureus in reduced sodium fermented sausage. Journal Food Science 50(2): 316-320.

Marriott, N.G., A. Lopez, and H.L. Williams. 1982. Essential elements in unprocessed and processed frankfurters. Journal Food Protection 45: 707.

Mittal, G.S. and W.R. Usborne. 1985. Moisture isotherms for uncooked meat emulsions of different composition. Journal Food Science 50: 1576.

Mittal, G.S. and J.L. Blaisdell. 1983. Weight loss in frankfurters during thermal processing. Meat Science 9: 79.

Mittal, G.S. and W.R. Usborne. 1985April. Meat emulsion extenders. Food Technology 39(4): 121.

Nakamura, R., S. Hayakawa, K. Yasuda, and Y. Sato. 1984. Emulsifying properties of bovine blood globin: A comparison with some proteins and their improvement. Journal Food Science 49: 102.

Nieto-Lozano, J.C., J.I. Reguera-Useros, M.C. Pelanez-Martinez, A. Hardisson De la Torre. 2002. Bacteriocinogenic activity from starter cultures used in Spanish meat industry.Meat Science 62(2): 237.

Nitrite Safety Council. 1980July. A survey of nitrosamines in sausages and dry-cured meat products. Food Technology 34(7): 45.<

Ohlsson, T., M. Henriques and N.E. Bengtsson. 1974. Dielectric properties of model meat emulsions at 900 and 2800 Mhz in relation to their composition. Journal Food Science 39: 1153.

Puolanne, E.J. and R.N. Terrell. 1983. Effects of rigor-state, levels of salt and sodium tripolyphosphate on physical, chemical and sensory properties of frankfurter-type sausages. Journal Food Science 48: 1036.

Rao, L.O., F.A. Draughon, and C.C. Melton. 1984. Sensory characters of thuringer sausage extended with textured soy protein. Journal of Food Science 49: 334.

Sofos, J.N. and C.E. Allen. 1977. Effects of lean meat source and levels of fat and soy protein on the properties of wiener-type products. Journal Food Science 42: 875.

Tinbergen, B.J. and W.J. Olsman. 1979. Fat cell rupture in comminuted meat batter as a determinative factor of heat stability. Journal Food Science 44: 695.

Reagan, J.O., F.H. Liou, A.E. Reynolds, and J.A. Carpenter. 1983. Effect of processing variables on the microbial, physical and sensory characteristics of pork sausage. Journal Food Science 48: 146.

Regenstein, J.M., E.A. Foegeding, D.M. Smith, R.C. Whiting. 1988. Meat Batters: The role of aqueous phase. Reciprocal Meat Conference Proceedings 41: 39.

Rice, D.R., P.,A. Neufer, and E.F. Sipos. 1989. Effects of soy protein blends, fat level, and cooking methods on the nutrient retention of beef patties. Food Technology (April): 88.

Rice, K.M. and M.D. Pierson. 1982. Inhibition of Salmonella by sodium nitrite and potassium sorbate in frankfurters. Journal Food Science 47: 1615.

Sofos, J.N. 1983. Effects of reduced salt (NaCl) levels on the stability of frankfurters. Journal Food Science 48(6): 1684-1691.

Sofos, J.N. 1983. Effects of reduced salt (Na Cl) levels on sensory and instrumental evaluation of frankfurters. Journal Food Science 48(6): 1692-1695, 1699.

Swift, C.E. and R. Ellis, 1957. Action of phosphates in sausage products. II. Pilot plant studies of the effects of some phosphates on binding and color. Food Technology 11: 450.

Tantikarnjathep, K., J.G. Sebranek, D.G. Topel, and R.E. Rust. 1983. Use of vacuum during formation of meat emulsions. Journal of Food Science 48: 1039.

Uram, G.A., J.A. Carpenter, and J.O. Reagan. 1984. Effects of emulsions, particle size and levels of added water on the acceptability of smoked sausage. Journal Food Science 49: 966.

Wallingford, L. and T.P. Labuza. 1983. Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion. Journal Food Science 48: 1.

Whiting, R.C. 1984. Addition of phosphates, proteins, and gums to reduced salt frankfurter batters. Journal Food Science 49: 1355.

Whiting, R.C., R.C. Benedict, C.A. Kunsch, and J.H. Woychik. 1984. Effect of sodium chloride levels in frankfurters on the gorwth of Clostridium sporogenes and Staphylococcus aureus. Journal Food Science 49: 351.

Whiting, R.C. and A.J. Miller. 1984. Evaluation of a food processor for making model meat emulsions. Journal Food Science 49(4): 1222-1223-1227.

Yilmaz, I., O. Simsek, M. Isikli. 2002. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil. Meat Science 62(2): 253.

Zayas, J.F. 1985. Structural and water binding properties of meat emulsions prepared with emulsified and unemuslified fat. Journal Food Science 50(3): 689-692.