Eating quality of UK-style sausages varying in price, meat content, fat level and salt content

Meat Science

Volumn 85, Issue 1, 2010, Pages 40-46

  Sheard, P R ^a   Hope, E ^a   Hughes, S I ^a   Baker, A ^a   Nute, G R ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Composition; Eating quality; Principal component analysis; Sausages; Sensory analysis

Indexed keywords

ANIMAL; ARTICLE; COST; ECONOMICS; FAT INTAKE; FOOD PREFERENCE; HUMAN; MEAT; PARTICLE SIZE; PRINCIPAL COMPONENT ANALYSIS; SALT INTAKE; SENSATION; STANDARD; SWINE; TASTE; UNITED KINGDOM; ANALYSIS; STANDARDS;

ANIMALS; COSTS AND COST ANALYSIS; DIETARY FATS; FOOD PREFERENCES; GREAT BRITAIN; HUMANS; MEAT; MEAT PRODUCTS; PARTICLE SIZE; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SODIUM CHLORIDE, DIETARY; SWINE; TASTE;

FAT INTAKE; SALT INTAKE;

EID: 77049094407     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.001     Document Type: Article

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