Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

Meat Science

Volumn 61, Issue 4, 2002, Pages 397-404

  Muguerza, E ^a   Fista, G ^b   Ansorena, D ^a   Astiasaran, I ^a   Bloukas, J G ^b  

^a UNIVERSITY OF NAVARRA   (Spain)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Colour; Fermented sausages; Instrumental texture; Olive oil; Reduced fat; Sensory score

Indexed keywords

PORK BACKFAT;

COLOR; FERMENTATION; OILS AND FATS; TEXTURES;

MUSCLE;

BACTERIA (MICROORGANISMS);

EID: 0036706436     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00210-8     Document Type: Article

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