The manufacture of low salt pork sausage using high pressure processing

"The objective of this study was to develop low-salt pork sausages using pressure processing.Quality of pork sausages manufactured at different salt concentrations (0%, 1.0%, 2.5%), pH (5.0, 5.5, 6.0, 6.5, 7.0) and pressure intensities (0, 50, 100, 200, 300, 400 and 500 MPa) was evaluated. Saus...

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Bibliographische Detailangaben

Veröffentlicht in:	Food Preservation Science 2002/09/30, Vol.28(5), pp.247-252
Hauptverfasser:	"Suzuki, T. (Tokyo Univ. of Agriculture (Japan)), Tada, K.
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	COMMON SALT FOOD TECHNOLOGY HIGH PRESSURE TECHNOLOGY PORK SAUSAGES
Online-Zugang:	Volltext
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