ACCEPTABILITY AND STORAGE STABILITY OF PORK PRODUCTS WITH INCREASED LEVELS OF POLYUNSATURATED FATTY ACIDS.

Type of article: Article

Summary

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

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Oxidation; Meat; Texture; Chilling; Organoleptic property; Sausage; Pork; Bacon; Fatty acid