Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages

Meat Science

Volumn 88, Issue 2, 2011, Pages 311-318

  Terns, Matthew J ^a   Milkowski, Andrew L ^a   Rankin, Scott A ^a   Sindelar, Jeffrey J ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cherry powder; Emulsified; Residual nitrate; Residual nitrite; Starter culture; Uncured

Indexed keywords

CHERRY POWDER; EMULSIFIED; RESIDUAL NITRATE; RESIDUAL NITRITE; STARTER CULTURE; UNCURED;

CURING; EMULSIFICATION; MEATS; NITRATES; SODIUM;

STARTERS;

BACTERIA (MICROORGANISMS);

NITRITE; PLANT MEDICINAL PRODUCT;

ANIMAL; ARTICLE; BACTERIUM; CATTLE; COLOR; EMULSION; FOOD CONTROL; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; PRUNUS; STANDARD; SWINE; TASTE;

ANIMALS; BACTERIA; CATTLE; COLOR; EMULSIONS; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; NITRITES; PLANT PREPARATIONS; PRUNUS; SMELL; SWINE; TASTE;

EID: 79951775407     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.009     Document Type: Article

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