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Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

  • Published:2018-09 Issue: Volume:143 Page:190-198
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Conroy Paula M.,O'Sullivan Maurice G.,Hamill Ruth M.,Kerry Joseph P.

Funder

Department of Agriculture, Food and the Marine

the Irish Government under the National Development Plan

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water;Ahmed;Journal of Food Science,1990

2. Meat Color Measurement Guidelines;AMSA,2012

3. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;AMSA,2015

4. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters;Barbut;International Journal of Food Science and Technology,1996

5. Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil;Bloukas;Meat Science,1997

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