Development and evaluation of a cabrito smoked sausage product

Meat Science

Volumn 64, Issue 2, 2003, Pages 119-124

  Cosenza, G H ^a   Williams, S K ^a   Johnson, D D ^a   Sims, C ^a   McGowan, C H ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b FLORIDA A AND M UNIVERSITY   (United States)

Author keywords

Cabrito; Goat meat; Sausage; Soy protein concentrate

Indexed keywords

SAUSAGES;

COSTS; MARKETING; PH EFFECTS; PROTEINS; SENSORY PERCEPTION;

MEATS;

ANIMALIA; CAPRA HIRCUS;

EID: 0037208124     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00148-1     Document Type: Article

References (6)

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2. Cargill Foods. (1998). Soy protein products. Cedar Rapids, IA: Product information Sheet.
3. Gipson, T. A. (1999). Demand for goat meat: implications for the future of the industry. In Proceedings of the 14th Annual Goat Field Day (pp. 23-29), 24 April, 1999, Langsten, OK.
4. SAS Institute. (1998). SAS User's Guide: Statistics, Version 7.. Cary, NC: SAS Institute.
5. USDA, AMS. (2000). Livestock and grain market news. United States Department of Agriculture, Agricultural Marketing Service. Available: http://www.ams.usda.gov/lsg/mncs [accessed 21 November 2000.
6. USFDA, HHS. (2000). Reduced fat, containing 50% less fat than the regular product, 21 CFR I $102.62 (B) (4). In Code of Federal Regulations, United States Food and Drug Administration, Department of Health and Human Services, Washington, DC. Retrieved on January, 2002: http//www.access.gpo.gov/nara/cfr/waisidx_02/21cfrv2_02.html.