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The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels.

Author(s) : JIMENEZ COLMENERO F., CARBALLO J., SOLAS M. T.

Type of article: Article

Summary

Both low fat and use of freeze-thawed meat produced structures with a less dense matrix, freeze-thawing altered the microstructure of the meat sausages and reduced shear force, hardness, chewiness and thermal stability. These effects were particularly apparent in the higher-fat product.

Details

  • Original title: The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels.
  • Record ID : 1996-2319
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
  • Publication date: 1995/06
  • Document available for consultation in the library of the IIR headquarters only.

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