The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

Meat Science

Volumn 93, Issue 2, 2013, Pages 145-152

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

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Consumer; Fat; Reduction; Salt; Sausages; Sensory

Indexed keywords

CONSUMER; FAT; OVERALL ACCEPTABILITY; PHYSIO-CHEMICAL PROPERTIES; SALT LEVELS; SALT-CONTAINING; SAUSAGES; SENSORY; SENSORY QUALITIES; TEXTURE PROFILE ANALYSIS;

COLOR; REDUCTION; SALTS; TEXTURES;

MEATS;

ADULT; ANIMAL; ARTICLE; COLOR; CONSUMER; COOKING; FAT INTAKE; FOOD PREFERENCE; HUMAN; MEAL; MEAT; PHYSICAL CHEMISTRY; SODIUM INTAKE; SWINE; TASTE;

ADULT; ANIMALS; BREAKFAST; COLOR; CONSUMER SATISFACTION; COOKING; DIETARY FATS; FOOD PREFERENCES; HUMANS; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; SODIUM, DIETARY; SWINE; TASTE; YOUNG ADULT;

EID: 84868618899     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.008     Document Type: Article

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