ShareSummary
PREPARATION OF BACON, LUNCHEON MEAT AND OF VARIOUS TYPES OF PORK SAUSAGES, WITH VARIOUS POLYUNSATURATED FATTY ACID CONTENTS, USING RAW MATERIALS CONTAINING MORE THAN 30% LINOLEIC ACID. EVALUATION OF ORGANOLEPTIC PROPERTIES, TEXTURE AND OXIDATION LEVEL OF THESE PRODUCTS IN STORAGE TESTS FOR 61 DAYS AT 277 OR 288 K (4 OR 15 DEG C). FOR LUNCHEON MEAT, SOFTENING IS OBSERVED WHEN THE UNSATURATED FATTY ACID RATIO INCREASES. (Bull. bibliogr. CDIUPA, FR., 15, N5, MAY 1981, 72, 155869.
Details
- Original title: ACCEPTABILITY AND STORAGE STABILITY OF PORK PRODUCTS WITH INCREASED LEVELS OF POLYUNSATURATED FATTY ACIDS.
- Record ID : 1982-0868
- Languages: English
- Source: Meat Sci. - vol. 5 - n. 1
- Publication date: 1980
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Oxidation; Meat; Texture; Chilling; Organoleptic property; Sausage; Pork; Bacon; Fatty acid
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