“…Malondialdehyde measurements were performed by two modified methods, the 2-thiobarbituric acid spectrophotometric method and the reverse-phase high-performance liquid chromatography in raw, mechanically-deboned chicken meat and in manufactured frankfurters. The malondialdehyde concentrations measured by the 2-thiobarbituric acid spectrophotometric method were found to be overestimated by more than 25% in raw meat and more than 27% in frankfurters in comparison to the results of reverse-phase high-performance liquid chromatography (p < 0.05). …”
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“…Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and sodium nitrite. …”
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“…Die Entstehung der Quantenmechanik in Briefen", Frankfurter Allgemeine Zeitung, 2 January 1980, Nr. 1, page I.…”
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“…Lower EW values were examined as antimicrobial interventions for fresh meat (beef carcasses), processed meats (frankfurters), and food contact surfaces (slicing blades). …”
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“…The chicken burger and the frankfurter exhibited similar trace-element and heavy-metal contents, except for Zn and Mn, as the frankfurter showed higher concentrations than the burger. …”
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“…PAF for frankfurters and liver sausage were 17.6%, and 23.6%, respectively. …”
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“…The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).…”
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“…Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. …”
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“…The patient’s attachment to therapists was evaluated and patients’ self-esteem was measured via the Frankfurter Selbstkonzeptskalen at the beginning and end of psychotherapy. …”
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“…In particular, for meat products, studies regarding successful oleogel integration in burgers, meat batters, pâtés, frankfurters, fermented and bologna sausages have been noted, in order to improve their nutritional profile and make them healthier by substituting for animal fats. …”
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“…This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. …”
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“…Subjective symptoms were assessed using the Korean version of the Frankfurter Beschwerde Fragebogen (K-FBF) and the Symptom Check List 90-R (SCL90-R). …”
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“…For assay performance, it was tested in three different types of commercial dummy meat products such as frankfurters, nuggets and meatballs and digested with AluI-restriction enzyme. …”
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