Sensory acceptability of slow fermented sausages based on fat content and ripening time

Meat Science

Volumn 86, Issue 2, 2010, Pages 251-257

  Olivares, Alicia ^a   Navarro, José Luis ^a   Salvador, Ana ^a   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Fermented sausages; Low fat; Ripening; Sensory acceptability

Indexed keywords

DRY FERMENTED SAUSAGE; FAT CONTENTS; FAT REDUCTION; FERMENTED SAUSAGES; LOW FAT; LOW-FAT SAUSAGES; PREFERENCE PATTERN; RIPENING; RIPENING TIME; SECOND GROUP; SENSORY ACCEPTABILITY;

TEXTURES; WATER CONTENT;

MEATS;

FAT; WATER;

ANIMAL; ARTICLE; CONSUMER; FEMALE; FERMENTATION; FOOD HANDLING; HUMAN; MALE; MEAT; METHODOLOGY; PH; STANDARD; SWINE; TIME;

ANIMALS; CONSUMER SATISFACTION; FATS; FEMALE; FERMENTATION; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MEAT PRODUCTS; SWINE; TIME FACTORS; WATER;

EID: 77955088837     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.005     Document Type: Article

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