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

Author(s) : HOUBEN J., KROL B.

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
  • Available in the IIR library

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