Reducing sodium levels in frankfurters using naturally brewed soy sauce

Meat Science

Volumn 91, Issue 1, 2012, Pages 69-78

  McGough, Megan M ^a   Sato, Takuya ^b   Rankin, Scott A ^a   Sindelar, Jeffrey J ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Kikkoman USA R and D Laboratory Inc   (United States)

Author keywords

Frankfurters; Potassium chloride; Sodium reduction; Soy sauce

Indexed keywords

ADVERSE EFFECT; CONSUMER SENSORY; FRANKFURTERS; HUMAN DIET; PHASE I; PHASE II; POTASSIUM CHLORIDE; PROCESSED MEAT; QUALITY IMPACT; SENSORY ATTRIBUTES; SOY SAUCE;

NUTRITION;

SODIUM CHLORIDE;

FLAVORING AGENT; POTASSIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; CONDIMENT; EMULSION; FAST FOOD; FEASIBILITY STUDY; FERMENTATION; FOOD PREFERENCE; HUMAN; MEAT; MECHANICS; PHYSICAL CHEMISTRY; SENSATION; SODIUM INTAKE; SODIUM RESTRICTION; SOYBEAN; SWINE; UNITED STATES;

ANIMALS; CATTLE; CONDIMENTS; DIET, SODIUM-RESTRICTED; EMULSIONS; FAST FOODS; FEASIBILITY STUDIES; FERMENTATION; FLAVORING AGENTS; FOOD PREFERENCES; HUMANS; MEAT PRODUCTS; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; POTASSIUM CHLORIDE; SENSATION; SODIUM, DIETARY; SOY FOODS; SUS SCROFA; WATER; WISCONSIN;

EID: 84856398283     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.12.008     Document Type: Article

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