The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

Meat Science

Volumn 96, Issue 1, 2014, Pages 633-639

  O'Flynn, C C ^a   Cruz Romero, M C ^b   Troy, D J ^a   Mullen, A M ^a   Kerry, J P ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Breakfast sausages; High pressure; Phosphate reduction; Sensory evaluation

Indexed keywords

BREAKFAST SAUSAGES; EMULSION STABILITY; HIGH-PRESSURE; HIGH-PRESSURE TREATMENT; PHOSPHATE LEVELS; PORK MEAT; SENSORY ATTRIBUTES; SENSORY EVALUATION;

EMULSIFICATION; HIGH PRESSURE EFFECTS;

MEATS;

PHOSPHATE;

ANIMAL; ARTICLE; BREAKFAST SAUSAGES; CHEMISTRY; COLOR; EMULSION; FOOD HANDLING; HIGH-PRESSURE; HUMAN; MEAL; MEAT; METHODOLOGY; PHOSPHATE REDUCTION; PHYSICAL CHEMISTRY; PRESSURE; SENSORY EVALUATION; SWINE; TASTE;

BREAKFAST SAUSAGES; HIGH-PRESSURE; PHOSPHATE REDUCTION; SENSORY EVALUATION;

ANIMALS; BREAKFAST; COLOR; EMULSIONS; FOOD HANDLING; HUMANS; MEAT PRODUCTS; PHOSPHATES; PHYSICOCHEMICAL PHENOMENA; PRESSURE; SWINE; TASTE;

EID: 84884406977     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.08.028     Document Type: Article

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