The acceptability of low fat sausages

Nutrition & Food Science

Volumn 30, Issue 2, 2000, Pages 67-72

  Homer, Dawn B ^a   Matthews, Kim R ^a   Warkup, Chris C ^a  

^a Meat and Livestock Commission   (United Kingdom)

Author keywords

Food; Meat; Taste

Indexed keywords

EID: 84986042677     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650010314287     Document Type: Article

References (14)

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8. Krahl, L.M., Rhee, K.S., Lin, K.W., Keeton, J.T. and Ziprin, Y.A. (1995), “Sodium lactate and sodium tripolyphosphate effects on oxidative stability and sensory properties of precooked reduced fat pork sausage with carrageenan”, J. Musc. Foods, Vol. 6, pp. 243-56.
9. LFRA (1995), Fat Substitutes, Leatherhead Food Research Association.
10. Mandigo, R.W. and Elbert, S. (1994), “Strategies for reduced-fat processed meats. Low-fat meats”, in Hafs, H.D. and Zimbleman, R.G. (Eds), Design Strategies and Human Implications, Academic Press, San Diego, CA, pp. 145-66.
11. National Food Survey 1997 (1998), Ministry of Agriculture Fisheries and Food, HMSO.
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13. Sanders, T. (1994), Dietary Fats, Health Education Authority.
14. Skelly, G.C., Jones, A.C. and Duke, J.K. (1994), “Producing fresh pork sausage containing approximately 10 percent fat and 4 percent cereal products”, International Congress of Meat Science and Technology, The Hague, The Netherlands.