Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres

Meat Science

Volumn 62, Issue 1, 2002, Pages 67-71

  Fernandez Fernandez E ^a   Vazquez Oderiz M L ^a   Romero Rodriguez M A ^a  

^a Universidade de Santiago de Compostela Campus de Lugo   (Spain)

Author keywords

Galician chorizo sausage; Modified atmospheres; Sensory characteristics; Vacuum packing

Indexed keywords

VACUUM PACKING;

COMPOSITION; MECHANICAL PERMEABILITY; PLASTIC LAMINATES; VACUUM;

MEATS;

EID: 0036768777     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00229-7     Document Type: Article

References (6)

1. Farber, J. (1991). Microbiology aspects of modified atmosphere packing technology. Journal of Food Protein, 54, 58-61.
2. Fernández-Fernández, E., Rozas-Barrero, J., Romero-Rodríguez, M. A., & Vázquez-Oderiz, M. L. (1991). Changes in the physicochemical properties and organoleptic quality of Galician chorizos during curing and after vacuum-packing. Food Chemistry, 60, 555-558.
3. ISO-1740-1980 (1980). Animal and vegetable oils and fats. Determination of the acid value of the fat. International Organization for Standardization, Geneva.
4. ISO-4121-1987. (1987). Sensory analysis. Methodology. Evaluation of food products by methods using scales. International Organization for Standardization, Geneva.
5. Lundquist, B. R. (1994). El envasado de la carne y los productos cárnicos. In J. F. Price, & B. S. Schweigert (Eds.), Ciencia de la carne y de los productos cárnicos (pp. 441-455). Zaragoza: Acribia S.A.
6. Roncalés, P. (1994). Tecnologia, cambios bioquímicos y calidad sensorial de los embutidos curados. Valencia: Jornada Técnica sobre Tendencias en el curado de Productos Cárnicos.