publication . Conference object . 2012

Meat quality of goat and sheep sausages

Teixeira, A.; Pereira, Etelvina; Rodrigues, Sandra;
Open Access English
  • Published: 01 Jan 2012
  • Country: Portugal
Abstract
The main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price. Carcasses from animals weighing more than the body weight allowed by PDO label specifications were used to produce fresh sausages. Sheep and goats sausages were produced in a traditional industry, in Northeast Portugal. The following characteristics were evaluated in the final product: pH, water activity (aw), heminic pigments, moisture, ashes, protein, total fat, hidroxiprolin, oxidation index and fatty acids profile. The anal...
Subjects
Medical Subject Headings: food and beverages
Related Organizations
Download from
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue