Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

Meat Science

Volumn 121, Issue , 2016, Pages 285-291

  Feng, Xi ^a   Sebranek, Joseph G ^a   Lee, Hyun Yong ^a   Ahn, Dong Uk ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Frankfurters; Lipid protein oxidation; Principal component analysis; Red wine; Sensory characteristics; Texture profiles; Volatiles

Indexed keywords

CURING; MEATS; OXIDATION; QUALITY CONTROL; SENSORY ANALYSIS; VEGETABLES; WINE;

FRANKFURTERS; RED WINE; SENSORY CHARACTERISTICS; TEXTURE PROFILE; VOLATILES;

PRINCIPAL COMPONENT ANALYSIS;

FOOD ADDITIVE; POWDER; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; CELERY; CHEMISTRY; COLOR; FOOD HANDLING; FOOD QUALITY; FRUIT AND VEGETABLE JUICE; LIPID METABOLISM; MEAT; PH; PIG; POWDER; TASTE; WINE;

ANIMALS; APIUM GRAVEOLENS; COLOR; FOOD ADDITIVES; FOOD HANDLING; FOOD QUALITY; FRUIT AND VEGETABLE JUICES; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT PRODUCTS; POWDERS; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84977268133     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.06.027     Document Type: Article

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