The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®

Meat Science

Volumn 96, Issue 2, 2014, Pages 688-694

  Ferrini, G ^a   Arnau, J ^a   Guardia M D ^a   Comaposada, J ^a  

^a IRTA   (Spain)

Author keywords

Fermented sausages; Quick Dry Slices process (QDS); Sensory attributes; Thermal processing time

Indexed keywords

FERMENTATION; HEAT TREATMENT; MEATS; SENSORY ANALYSIS;

FERMENTED SAUSAGES; INITIAL FORCES; INSTRUMENTAL TEXTURE; PHYSICOCHEMICAL PARAMETERS; QUICK-DRY-SLICE PROCESS; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; THERMAL PROCESSING CONDITIONS;

DRYING;

ARTICLE; COLOR; COOKING; DESICCATION; FERMENTATION; FERMENTED SAUSAGES; FOOD HANDLING; HEAT; HUMAN; MEAT; METHODOLOGY; ODOR; PH; PHYSICAL CHEMISTRY; QUICK-DRY-SLICES PROCESS® (QDS); SENSORY ATTRIBUTES; TASTE; THERMAL PROCESSING TIME;

FERMENTED SAUSAGES; QUICK-DRY-SLICES PROCESS® (QDS); SENSORY ATTRIBUTES; THERMAL PROCESSING TIME;

COLOR; COOKING; DESICCATION; FERMENTATION; FOOD HANDLING; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; ODORS; PHYSICOCHEMICAL PHENOMENA; TASTE;

EID: 84887138988     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.10.005     Document Type: Article

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