Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life-Reference-Cited by-同舟云学术

Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life

Published:2020-03-28 Issue:5 Volume:8 Page:2223-2233
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Song Xiao‐yan¹,Song Zuo¹^ORCID,Liu Baolin¹,Guo Zhi‐yu¹^ORCID,Luan Yuchen¹

Affiliation:

1. Institute of Cryobiology and Food Freezing University of Shanghai for Science and Technology Shanghai China

Funder

The National Key Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1435

Reference37 articles.

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2. Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

3. 1971 W. H. Freeman and Co San Francisco CA E. J. Briskey R. G. Kauffman J. F. Price B. S. Schweigert Quality characteristics of muscle as a foodThe science of meat and meat products 367 401

4. Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat Joints

5. Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

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