Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

Meat Science

Volumn 92, Issue 4, 2012, Pages 659-666

  Tobin, Brian D ^a   O'Sullivan, Maurice G ^a   Hamill, Ruth M ^b   Kerry, Joseph P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Consumer; Fat; Frankfurters; Reduction; Salt; Sensory

Indexed keywords

CONSUMER; CONSUMER ACCEPTABILITY; FAT; FRANKFURTERS; OVERALL ACCEPTABILITY; PHYSIO-CHEMICAL; PHYSIO-CHEMICAL PROPERTIES; SALT CONCENTRATION; SALT LEVELS; SENSORY; TEXTURE PROFILE ANALYSIS;

SALTS;

REDUCTION;

WATER;

ADULT; ANIMAL; ARTICLE; CATTLE; COMPARATIVE STUDY; CONSUMER; DIET; ETHNOLOGY; FAST FOOD; FAT INTAKE; FOOD PREFERENCE; FOOD QUALITY; HUMAN; IRELAND; LOW FAT DIET; MEAT; MECHANICS; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; SALT INTAKE; SENSATION; SODIUM RESTRICTION; SWINE;

ADULT; ANIMALS; CATTLE; CONSUMER SATISFACTION; DIET; DIET, FAT-RESTRICTED; DIET, SODIUM-RESTRICTED; DIETARY FATS; FAST FOODS; FOOD PREFERENCES; FOOD QUALITY; HUMANS; IRELAND; MEAT PRODUCTS; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SODIUM CHLORIDE, DIETARY; SUS SCROFA; WATER; YOUNG ADULT;

EID: 84865570234     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.06.017     Document Type: Article

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