English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/100690
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Chopping temperature effects on the characteristics and chilled storage of low-and high-fat pork bologna sausages

AuthorsJiménez Colmenero, Francisco ; Carrascosa, Alfonso V. ; Barreto, G.; Fernández, P. ; Carballo, José
Issue Date1996
PublisherElsevier
CitationMeat Science 44: 1- 9 (1996)
AbstractThe object of this study was to investigate the influence of chilled storage (2°C) and final chopping temperatures (8, 15 and 22°C) on the characteristics and stability of Bologna sausage containing two levels of fat (8.5 and 23%). When the fat level was reduced there was a significant decrease in penetration force and an increase in both cooking and purge loss. A lower chopping temperature reduced purge loss during chilled storage. In general, an inverse relationship was found between chopping temperature and penetration force. Chopping temperature did not influence total aerobic count, but during chilled storage counts were significantly higher in the low fat sausages. Copyright © 1996 Elsevier Science Ltd.
URIhttp://hdl.handle.net/10261/100690
DOI10.1016/S0309-1740(96)00090-3
Identifiersdoi: 10.1016/S0309-1740(96)00090-3
issn: 0309-1740
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.