Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes

This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxida...

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Detalles Bibliográficos
Autores principales: Mahachi, Leo Nyikadzino, Rudman, Monlee, Arnaud, Elodie, Muchenje, Voster, Hoffman, Louwrens Christiaan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763251/
https://www.ncbi.nlm.nih.gov/pubmed/33302550
http://dx.doi.org/10.3390/foods9121822

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763251/
https://www.ncbi.nlm.nih.gov/pubmed/33302550
http://dx.doi.org/10.3390/foods9121822

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