The effect of paprika, garlic and salt on rancidity in dry sausages

Eight batches of ground fat and eight batches of a mixture of meat and fat (70 and 30%, respectively), were prepared by adding salt, paprika and garlic, in the proportions used for making chorizo — a dry fermented sausage — stuffed into natural casings and then ripened. The evolution of rancidity in...

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Veröffentlicht in:	Meat science 2000, Vol.54 (1), p.77-81
Hauptverfasser:	Aguirrezábal, M.M, Mateo, J, Domı́nguez, M.C, Zumalacárregui, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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