Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

Meat Science

Volumn 80, Issue 3, 2008, Pages 690-696

  Herrero, A M ^a   de la Hoz, L ^a   Ordonez J A ^a   Herranz, B ^a   Romero de Avila M D ^a   Cambero, M I ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Breaking strength; Cooked meat sausages; Energy to fracture; Folding test; Tensile test; Texture profile analysis

Indexed keywords

EID: 50249108383     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.03.008     Document Type: Article

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