Characteristics of High- and Low-Fat Bol
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Carballo, JosΓ©; FernΓ‘ndez, Paloma; Barreto, Giovana; Solas, Maria T; Colmenero,
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Article
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1996
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John Wiley and Sons
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English
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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