Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage

Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properti...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2020-06, Vol.40 (suppl 1), p.197-204
Hauptverfasser:	IGNACIO, Eduardo Oliveira, SANTOS, João Marcos dos, SANTOS, Sylvio Eduardo Di Jacintho, SOUZA, Camila Vespúcio Bis, BARRETTO, Andrea Carla da Silva
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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