Evaluation of low-fat sausage containing desinewed lamb and konjac gel.

@article{Osburn2004EvaluationOL,
  title={Evaluation of low-fat sausage containing desinewed lamb and konjac gel.},
  author={Wesley N Osburn and Jimmy T. Keeton},
  journal={Meat science},
  year={2004},
  volume={68 2},
  pages={221-33}
}
Ground (GR) or desinewed (DS) lamb trimmings were combined with a konjac flour (KF) gel (0%, 10% or 20%) to produce a low-fat (8%) cured sausage. Physiochemical, sensory and shelf-life analyses were performed to determine the efficacy of the fat mimetic. Desinewing reduced collagen content (2.3 mg/g tissue) and cook yield (0.6%) when compared to GR trimmings. Grinding increased aerobic plate counts (APCs) ∼0.4log(10)/cm(2) more than DS, but APCs were not affected by inclusion of KF. Sausages… CONTINUE READING

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