publication . Other literature type . Article . 2012

Sensory Evaluation Of Cooked Sausages With Legumes Additive

Ilze Gramatina; Jelena Zagorska; Evita Straumite; Svetlana Sarvi;
Open Access English
  • Published: 29 Oct 2012
  • Publisher: Zenodo
In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total weight of meat were added in sausages. The whole ingredients were mixed, filled into casing, compressed, cooked and cooled. After storage the samples were sensory evaluated. The sensory evaluation ...
free text keywords: Legumes, cooked sausages.
Download fromView all 3 versions
Other literature type . 2012
Provider: Datacite
Other literature type . 2012
Provider: Datacite
Article . 2012
Provider: ZENODO
Any information missing or wrong?Report an Issue