The processing, visual and sensory characteristics of fermented summer sausage formulated with pork containing varying levels of oleic acid and either 15 or 25% fat was evaluated. Sausage made from the high‐oleic acid tissues received lower sensory panel scores for springiness, cohesiveness, texture and overall palatability (P < 0.05). However, low‐fat (15%) fermented summer sausages produced from the high‐oleate tissues were comparable to the control for sensory and visual characteristics.
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - Jul 1990|