| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792008 | Meat Science | 2012 | 9 Pages |
Abstract
⺠We investigate the synergistic cooperation between high pressure and ingredients. ⺠The effect of pressure on the physical properties of sausages is studied. ⺠High pressure and ingredients markedly improved low salt sausage texture. ⺠Changes in colour of sausages with increasing pressure are reported. ⺠High pressure improves organoleptic traits of sausages enhancing firmness.
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Authors
Alberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, Mette Christensen, Vibeke Orlien,