Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water

1990 ◽  
Vol 55 (3) ◽  
pp. 625-628 ◽  
Author(s):  
P. O. AHMED ◽  
M. F. MILLER ◽  
C. E. LYON ◽  
H. M. VAUGHTERS ◽  
J. O. REAGAN
Keyword(s):  
Sensory Characteristics ◽  
Low Fat ◽  
Pork Sausage ◽  
Added Water

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

2015 ◽  
Vol 6 (8) ◽  
pp. 2768-2778 ◽  
Author(s):  
Deborah S. do Amaral ◽  
Alejandra Cardelle-Cobas ◽  
Bárbara M. S. do Nascimento ◽  
Maria J. Monteiro ◽  
Marta S. Madruga ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Product ◽  
Health Claims ◽  
Cholesterol Reduction ◽  
Low Fat ◽  
Pork Sausage

A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction.

Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate

1993 ◽  
Vol 58 (3) ◽  
pp. 488-491 ◽  
Author(s):  
D. D. BRADFORD ◽  
D. L. HUFFMAN ◽  
W. R. EGBERT ◽  
W. R. JONES
Keyword(s):  
Refrigerated Storage ◽  
Low Fat ◽  
Pork Sausage

Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage

1983 ◽  
Vol 48 (1) ◽  
pp. 146-149 ◽  
Author(s):  
J. O. REAGAN ◽  
F. H. LIOU ◽  
A. E. REYNOLDS ◽  
J. A. CARPENTER
Keyword(s):  
Sensory Characteristics ◽  
Pork Sausage ◽  
Processing Variables
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