Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times
The objective was to evaluate the quality and texture of all-beef summer sausages produced with varying degrees of fermentation, endpoint cooking temperatures, and high pressure processing (HPP) hold times. Across 3 replications, sausages were fermented and (Process A) cooked to pH 4.6 and thermally...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2020-02-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9476/ |