Quality attributes during 160 days refrigerated shelf life of a smoked, fully cooked sausage formulated with a nitrite containing pork preblend
Master of Science === Food Science Institute === Elizabeth A. Boyle === Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid rea...
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| Language: | en_US |
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Kansas State University
2015
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| Online Access: | http://hdl.handle.net/2097/20554 |