Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High‐Oleate Pork

S. D. SHACKELFORD, M. F. MILLER, K. D. HAYDON, J. O. REAGAN

Research output: Contribution to journalArticle

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Abstract

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.

Original languageEnglish
Pages (from-to)937-941
Number of pages5
JournalJournal of food science
Volume55
Issue number4
DOIs
StatePublished - Jul 1990

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