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

• প্রধান লেখক: M.C. Utrilla (লেখক), A. Garcia Ruiz (লেখক), A. Soriano (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: Chiriotti Editori, 2015-12-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: Connect to this object online.

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...