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Physicochemical and sensory characteristics of fermented sheepmeat sausage

The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and...

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Detalles Bibliográficos
Autores principales:	Lu, Yanjun, Young, Owen A, Brooks, John D
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BlackWell Publishing Ltd 2014
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256571/ https://www.ncbi.nlm.nih.gov/pubmed/25493184 http://dx.doi.org/10.1002/fsn3.151

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