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Physicochemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull SowBy M.I.V. Oliveira, G.F. Costa, J.L.S. Almeida, A.A.P. Oliveira, L.R. Silva, M.J.S.L. Nunes, V.C.S. Ferreira, J.P.S. Guedes, L.A.F. Pascoal
Abstract: The aim of this research was to investigate the effect of the inclusion of cull sow meat on the physicochemical properties of fresh sausage. Five treatments were elaborated: The control (commercial pork) and treatments with 25, 50, 75 and 100% cull sow meat. The quality of the sausages was monitored by physicochemical parameters (moisture, ashes, protein, lipids, pH, water activity, color (L*, a* and b*), water holding capacity (WHC), weight …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 38–48 Read article →