TY - JOUR
T1 - Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High‐Oleate Pork
AU - SHACKELFORD, S. D.
AU - MILLER, M. F.
AU - HAYDON, K. D.
AU - REAGAN, J. O.
PY - 1990/7
Y1 - 1990/7
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84987322873&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1990.tb01569.x
DO - 10.1111/j.1365-2621.1990.tb01569.x
M3 - Article
AN - SCOPUS:84987322873
SN - 0022-1147
VL - 55
SP - 937
EP - 941
JO - Journal of food science
JF - Journal of food science
IS - 4
ER -