Eating quality of UK-style sausages varying in price, meat content, fat level and salt content-Reference-Cited by-同舟云学术

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Eating quality of UK-style sausages varying in price, meat content, fat level and salt content

Published:2010-05 Issue:1 Volume:85 Page:40-46
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sheard P.R.,Hope E.,Hughes S.I.,Baker A.,Nute G.R.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. BS7667/ISO 8586–1. Assessors for sensory analysis. Part 1. Guide to the selection, training and monitoring of selected assessors,1993

2. Training and testing of judges for sensory analysis of meat quality;Cross;Food Technology,1978

3. Consumer choice and suggested price of pork as influenced by its appearance, taste and information concerning country and origin and organic pork production;Dransfield;Meat Science,2005

4. The eating quality of pork 2. The influence of intramuscular fat;Eikelenboom;Fleischwirtschaft,1996

5. Meat products handbook;Feiner,2006

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1. Feasibility of Application of Near Infrared Reflectance (NIR) Spectroscopy for the Prediction of the Chemical Composition of Traditional Sausages;Applied Sciences;2021-11-29

2. Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E;Journal of Food Science and Technology;2016-11

3. Healthy processed meat products – Regulatory, reformulation and consumer challenges;Trends in Food Science & Technology;2014-09

4. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages;Meat Science;2014-01

5. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages;Meat Science;2013-02

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