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...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Asian-Australasian Association of Animal Production Societies
2012-10-01
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Series: | Asian-Australasian Journal of Animal Sciences |
Subjects: | |
Online Access: | http://www.ajas.info/upload/pdf/25-193.pdf |