Effect of Pigments on Quality Characteristics of Pork Sausages

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extra...

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Bibliographic Details
Main Authors: Cunliu Zhou, Lin Zhang, Hui Wang, Conggui Chen
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2012-10-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Online Access:http://www.ajas.info/upload/pdf/25-193.pdf