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- Title
Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High-Oleate Pork.
- Authors
SHACKELFORD, S. D.; MILLER, M. F.; HAYDON, K. D.; REAGAN, J. O.
- Abstract
The processing, visual and sensory characteristics of fermented summer sausage formulated with pork containing varying levels of oleic acid and either 15 or 25% fat was evaluated. Sausage made from the high-oleic acid tissues received lower sensory panel scores for springiness, cohesiveness, texture and overall palatability (P < 0.05). However, low-fat (15%) fermented summer sausages produced from the high-oleate tissues were comparable to the control for sensory and visual characteristics.
- Subjects
PORK industry; OLEIC acid; SAUSAGES; SATURATED fatty acids; CORONARY disease; FERMENTATION
- Publication
Journal of Food Science (Wiley-Blackwell), 1990, Vol 55, Issue 4, p937
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1990.tb01569.x