Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

• Main Authors: M.C. Utrilla (Author), A. Garcia Ruiz (Author), A. Soriano (Author)
• Format: Bog
• Udgivet: Chiriotti Editori, 2015-12-01T00:00:00Z.
• Fag: article
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Six assays of low-fat venison salchichon were produced using varying proportions of olive oil to replace the traditional pork meat added. The control contained 75% lean venison and 25% pork meat; in the other assays, 15, 25, 35, 45 and 55% of the pork meat was replaced by olive oil. Samples were eva...