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Evaluation of the physical, chemical and sensory properties of fermented summer sausage made from high-oleate pork
- Shackelford, S.D., Miller, M.F., Haydon, K.D., Reagan, J.O.
- Journal of food science 1990 v.55 no.4 pp. 937-941
- pork, fermented foods, sausages, food composition, oleic acid, physicochemical properties, sensory evaluation
- 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.