Determination of the optimal fat amount in dry-ripened venison sausage
Six types of salchichon sausage were made using cynegetic venison lean and different amounts of pork meat (40, 30, 25, 20, 15 and 10%) in order to choose the lowest fat content without decreasing the sensory quality of the traditional salchichon sausage. All samples were evaluated using quantitative...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-12-01
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| Series: | Italian Journal of Food Science |
| Subjects: | |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/371 |