Effect of fat quality on sausage processing, texture, and sensory characteristics

Meat Science

Volumn 96, Issue 3, 2014, Pages 1242-1249

  Baer, Arica A ^a   Dilger, Anna C ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Dried distillers grains with solubles; Fat quality; Fatty acid profile; Pork; Sausage; Sensory

Indexed keywords

DRIED DISTILLERS GRAINS; FATTY ACID PROFILES; PORK; SAUSAGE; SENSORY;

NUTRITION; TEXTURES;

MEATS;

FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADULT; ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; COLOR; CONSUMER; DIET; DRIED DISTILLERS GRAINS WITH SOLUBLES; FAT QUALITY; FATTY ACID PROFILE; FEMALE; FOOD HANDLING; FOOD QUALITY; HUMAN; MALE; MEAT; OXIDATION REDUCTION REACTION; PH; PORK; SENSORY; SWINE; TASTE; YOUNG ADULT;

DRIED DISTILLERS GRAINS WITH SOLUBLES; FAT QUALITY; FATTY ACID PROFILE; PORK; SAUSAGE; SENSORY;

ADULT; ANIMAL FEED; ANIMALS; COLOR; CONSUMER SATISFACTION; DIET; FATTY ACIDS; FEMALE; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MEAT PRODUCTS; OXIDATION-REDUCTION; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; YOUNG ADULT;

EID: 84890385654     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.11.001     Document Type: Article

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