The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.

Abstract

The sensory and physiochemical properties of sausages with varying fat and salt levels were investigated. Twenty eight sausages were produced with varying concentrations of fat (22.5%, 27.5%, 32.5%, 37.5% w/w) and salt (0.8%, 1%, 1.2%, 1.4%, 1.6%, 2%, 2.4% w/w). Sausages were assessed instrumentally for colour, moisture, fat, cooking loss and texture… (More)
DOI: 10.1016/j.meatsci.2012.08.008

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@article{Tobin2013TheIO, title={The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.}, author={Brian D Tobin and Maurice G. O'Sullivan and Ruth M. Hamill and Joseph P. Kerry}, journal={Meat science}, year={2013}, volume={93 2}, pages={145-52} }