𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Cooking and grinding reduces the cost of meat digestion

✍ Scribed by Scott M. Boback; Christian L. Cox; Brian D. Ott; Rachel Carmody; Richard W. Wrangham; Stephen M. Secor

Book ID
113520017
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
393 KB
Volume
148
Category
Article
ISSN
1095-6433

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✍ M Luisa GarcΓ­a; Ester CΓ‘ceres; M. Dolores Selgas πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 152 KB

## Abstract The effect of several fruit dietary fibres on the sensory properties of conventional and reduced‐fat cooked‐meat sausages is studied. Fruit fibres were assayed at 15 and 30 g kg^βˆ’1^ concentrations. The energy value reduction of the final products was close to 30%. Instrumental measureme