Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured w...

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Bibliographic Details
Main Author: Leite, Ana (author)
Other Authors: Rodrigues, Sandra (author), Pereira, Etelvina (author), Paulos, Kátia (author), Oliveira, António Filipe Gomes de Faria (author), Lorenzo Rodriguez, Jose Manuel (author), Teixeira, Alfredo (author)
Format: article
Language:eng
Published: 2018
Subjects:
Cull animal
Fat content
Goats and sheep meat
Discriminant analysis
Online Access:http://hdl.handle.net/10198/15908
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/15908

Internet

http://hdl.handle.net/10198/15908

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