Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) o...

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Bibliographische Detailangaben
Veröffentlicht in:Ciência e Tecnologia de Alimentos
Hauptverfasser: Carlos Pasqualin CAVALHEIRO, Natiéli PIOVESAN, Lisiane de Marsillac TERRA, Maristela LOVATO, Nelcindo Nascimento TERRA, Leadir Lucy Martins FRIES
Format: Artigo
Sprache:Inglês
Veröffentlicht: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Schlagworte:
Agrociencias
color
salami
Ostrich meat
sensory evaluation
Online Zugang:https://www.redalyc.org/articulo.oa?id=395940118010
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