The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

@article{Pietrasik2015TheEO,
  title={The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.},
  author={Zeb Pietrasik and Nicole J Gaudette},
  journal={Journal of the science of food and agriculture},
  year={2015},
  volume={95 9},
  pages={1845-51}
}
BACKGROUND Producing high-quality processed meats that contain reduced amounts of sodium chloride is a major challenge facing industry owing to the importance of sodium chloride toward the functional, microbial stability and sensory properties of these products. In order to create reduced sodium alternatives, a number of commercial salt replacers and flavor enhancers have entered the market; however, their ability to be applied in processed meats requires investigation. In this study, two salt… CONTINUE READING