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Low-Fat Bologna and Beaker Sausage: Effects of Carrageenans and Chloride Salts

✍ Scribed by A. TRIUS; J.G. SEBRANEK; R.E. RUST; J.M. CARR

Book ID
108820392
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
873 KB
Volume
59
Category
Article
ISSN
0022-1147

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A study was made of the effect that final internal processing temperature (63, 70 and 78Β°C) and chilling storage (2Β°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg-') and low-fat (100 g kg-') bologna sausage. High-fat sausa