Quality effects of using organogels in breakfast sausage

Meat Science

Volumn 122, Issue , 2016, Pages 84-89

  Barbut, S ^a   Wood, J ^a   Marangoni, A ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Breakfast sausage; Fat reduction; Meat processing; Organogel; Sensory

Indexed keywords

HARDNESS;

BREAKFAST SAUSAGE; FAT REDUCTION; MEAT PROCESSING; ORGANOGELS; SENSORY;

MEATS;

CANOLA OIL; CELLULOSE; ETHYL CELLULOSE; HEXOSE; SORBITAN STEARATE; VEGETABLE OIL;

ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; COLOR; FOOD HANDLING; FOOD QUALITY; HARDNESS; HUMAN; MEAT; PIG; PROCEDURES;

ANIMALS; CELLULOSE; COLOR; FOOD HANDLING; FOOD QUALITY; HARDNESS; HEXOSES; HUMANS; MEAT PRODUCTS; PLANT OILS; SUS SCROFA;

EID: 84982798968     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.07.022     Document Type: Article

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