Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks
Author:
Affiliation:
1. Department of Animal ScienceUniversity of Illinois 1503 S. Maryland Dr.UrbanaIllinois61801
2. Veterinary Medicine Research & Development Zoetis Kalamazoo Michigan 49007
Funder
Zoetis
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.297
Reference38 articles.
1. The effects of immunological castration and corn dried distillers grains with solubles withdrawal on growth performance, carcass characteristics, fatty acid analysis, and iodine value of pork fat depots1,2
2. Effect of fat quality on sausage processing, texture, and sensory characteristics
3. Myoglobin-Induced Lipid Oxidation. A Review
4. Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts
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1. Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste;International Journal of Food Science;2021-08-26
2. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations;Animals;2020-09-26
3. Surgical castration versus chemical castration in donkeys: response of stress, lipid profile and redox potential biomarkers;BMC Veterinary Research;2020-08-26
4. Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage;Acta Universitatis Cibiniensis. Series E: Food Technology;2019-12-01
5. Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows;Acta Veterinaria Brno;2019
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