ShareEFFECT OF HOT-BONED PORK ON THE KEEPING QUALITY OF FRESH PORK SAUSAGE.
Author(s) : GUERRERO LEGARRETA I., USBORNE W. R., ASHTON G. C.
Type of article: Article
Summary
EFFECTS OF THE USE OF HOT-BONED MEAT AND CHILLED MEAT IN THE FORMULATION OF SAUSAGES ON ALTERATIONS TO THEIR TEXTURE, COLOUR AND MICROFLORA DURING STORAGE. OTHER TESTS ARE BEING CARRIED OUT TO STUDY THE EFFECTS ON THESE SAME CHARACTERISTICS OF THE ADDITION OF DRY ICE IN SAUSAGE MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-237074.
Details
- Original title: EFFECT OF HOT-BONED PORK ON THE KEEPING QUALITY OF FRESH PORK SAUSAGE.
- Record ID : 1989-0167
- Languages: English
- Source: Meat Sci. - vol. 21 - n. 4
- Publication date: 1987
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Microbiology; Meat; Chilling; Organoleptic property; Sausage; Meat product; Pork; Hot boning
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PROCESSING, SENSORY AND CHEMICAL PROPERTIES OF ...
- Author(s) : ABU-BAKAR A.
- Date : 1989
- Languages : English
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COMPARISON OF CHANGES IN PORCINE AND BOVINE MUS...
- Author(s) : HAMM R., HONIKEL K. O., KIM C. J.
- Date : 1984/11
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 11
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EFFECTS OF HOT BONING, VARYING LEVELS OF SALT A...
- Author(s) : CHOI Y. I.
- Date : 1986
- Languages : English
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RESEARCH ON HOT BONED PORK.
- Author(s) : HONIKEL K. O., HAMM R.
- Date : 1984
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 84
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Low-fat fresh pork sausage patty stability in r...
- Author(s) : BRADFORD D. D., HUFFMAN D. L., EGBERT W. R., JONES W. R.
- Date : 1993/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 3
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