Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages

Author:

Teye G.A.,Wood J.D.,Whittington F.M.,Stewart A.,Sheard P.R.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Functionality of muscle constituents in the processing of comminuted meat products;Acton;CRC Critical Review in Food Science and Nutrition,1982

2. Relationship between chopping temperatures and fat and water binding in comminuted meat batters;Brown;Journal of Food Science,1975

3. Practical investigations of two-stage bacon tempering;Brown;International Journal of Refrigeration,2003

4. British Standards Institution (1985). Animal and vegetable fats and oils—determination of melting point in open capillary tubes (slip point). BSI 85/54650. British Standards Institution, London, UK.

5. Department of Health (1994). Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects No. 46. London: Her Majesty’s Stationery Office.

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