Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt

Journal of Food Science

Volumn 64, Issue 3, 1999, Pages 550-554

  Xlong, Y L ^a   Noel, D C ^b   Moody, W G ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

^b W R GRACE AND CO CONN   (United States)

Author keywords

Beef sausage; Low fat meat; Palatability; Polysaccharide gums; Texture

Indexed keywords

FOOD ANALYSIS; MEAT; PH; POLYSACCHARIDE; QUALITY CONTROL; SALT; WATER;

PHASEOLUS (ANGIOSPERM);

EID: 0033039903     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15083.x     Document Type: Article

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