Influence of fat content on physico-chemical and oxidative stability of foal liver pâté.

@article{Lorenzo2013InfluenceOF,
  title={Influence of fat content on physico-chemical and oxidative stability of foal liver p{\^a}t{\'e}.},
  author={Jos{\'e} Manuel Lorenzo and Mirian Pateiro},
  journal={Meat science},
  year={2013},
  volume={95 2},
  pages={330-5}
}
The effect of fat content on physico-chemical properties and lipid and protein stability of foal liver pâté was studied. For this purpose, two batches (10 units per batch) of foal liver pâté with different pork back fat content [30% (30F) and 40% (40F)] were manufactured. 30F foal liver pâté was darker (lower L* value, P>0.05), redder (higher a*, P<0.001) and harder (higher hardness value; P<0.001) compared to those with 40F. Fat level was closely related to the calorific value of foal liver p… CONTINUE READING
4 Citations
43 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-10 of 43 references

Quality characteristics of ostrich liver pâté

  • J. Fernández-López, E. Sayas-Barberá, E. Sendra, J. A. Pérez-Álvarez
  • Journal of Food Science,
  • 2004
Highly Influential
2 Excerpts

Development of goat pâté prepared with ‘variety meat

  • P. S. Dalmás, T.K.A. Bezerra, M. A. Morgano, R. F. Milani, M. S. Madruga
  • Small Ruminant Research,
  • 2011

Similar Papers

Loading similar papers…