Effect of M entha piperita on Oxidative Stability and Sensory Characteristics of Cooked Pork Sausage

2014 ◽  
Vol 39 (6) ◽  
pp. 1566-1573 ◽  
Author(s):  
Agnieszka Latoch ◽  
Dariusz M. Stasiak
Keyword(s):  
Oxidative Stability ◽  
Sensory Characteristics ◽  
Pork Sausage

Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods

2019 ◽  
Vol 48 (6) ◽  
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Author(s):  
Mi So Kim ◽  
Da-Som Kim ◽  
Jin-Ju Cho ◽  
Seong Jun Hong ◽  
Chang Guk Boo ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Sensory Characteristics ◽  
Induction Periods

Arthrospira (Spirulina) platensis extract improves oxidative stability and product quality of Chinese-style pork sausage

2017 ◽  
Vol 30 (3) ◽  
pp. 1667-1677 ◽  
Author(s):  
Aiguo Luo ◽  
Jia Feng ◽  
Bianfang Hu ◽  
Junping Lv ◽  
Qi Liu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Product Quality ◽  
Spirulina Platensis ◽  
Pork Sausage

Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage

1983 ◽  
Vol 48 (1) ◽  
pp. 146-149 ◽  
Author(s):  
J. O. REAGAN ◽  
F. H. LIOU ◽  
A. E. REYNOLDS ◽  
J. A. CARPENTER
Keyword(s):  
Sensory Characteristics ◽  
Pork Sausage ◽  
Processing Variables

scholarly journals Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

LWT ◽  
2021 ◽  
pp. 111943
Author(s):  
Laura Tamkutė ◽  
Rūta Vaicekauskaitė ◽  
Beatriz Melero ◽  
Isabel Jaime ◽  
Jordi Rovira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Products ◽  
Sensory Characteristics ◽  
Pork Meat

scholarly journals Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage

2014 ◽  
Vol 6 (5) ◽  
pp. 660-667 ◽  
Author(s):  
Cunliu Zhou ◽  
Jun Li ◽  
Shengjiang Tan ◽  
Gaojun Sun
Keyword(s):  
Sensory Characteristics ◽  
Pork Sausage

scholarly journals Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

2015 ◽  
Vol 4 (3) ◽  
pp. 355-363 ◽  
Author(s):  
Katelyn A. Jones‐Hamlow ◽  
Marcos A. Tavárez ◽  
Aubrey L. Schroeder ◽  
Anna C. Dilger
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Pork Sausage

Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water

1990 ◽  
Vol 55 (3) ◽  
pp. 625-628 ◽  
Author(s):  
P. O. AHMED ◽  
M. F. MILLER ◽  
C. E. LYON ◽  
H. M. VAUGHTERS ◽  
J. O. REAGAN
Keyword(s):  
Sensory Characteristics ◽  
Low Fat ◽  
Pork Sausage ◽  
Added Water
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