Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages

X-ray microcomputed tomography (μCT) was used for microstructure analysis on four different types of non-acid pork lean fermented sausages, three of them supplemented with 5% pork back fat, sunflower oil or diacylglycerols (DAGs). The data from the μCT analysis were related to instrumental texture (...

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