Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casings

Meat Science

Volumn 69, Issue 2, 2005, Pages 209-214

  Houben, J H ^a   Bakker, W A M ^b   Keizer, G ^a  

^a UTRECHT UNIVERSITY   (Netherlands)

^b Sanquin Plasmaproducten   (Netherlands)

Author keywords

Gliding properties; Hog and sheep casings; Sausage skins; Shear properties; Slipperiness; Trisodium phosphate

Indexed keywords

GLIDING PROPERTIES; HOG AND SHEEP CASINGS; SHEAR PROPERTIES; SLIPPERINESS; TRISODIUM PHOSPHATE;

MEATS; MICROBIOLOGY; MICROORGANISMS; SKIN; SODIUM COMPOUNDS; TEXTURES; THERMAL EFFECTS;

FOOD PROCESSING;

OVIS ARIES; SUS SCROFA;

EID: 5744233396     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.023     Document Type: Article

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