ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Variations in sausage formulation and processing have been evaluated in terms of sausage weight percentage at 42 days of drying. Of the variations studied, only percent salt and meat particle size had no effect, while starting percent fat, sausage diameter, meat type, cure type, pH and post-fermentation heating had generally small but statistically significant effects on sausage percent yield. Increasing the fat content of pepperoni from 13.3 to 25.1% increased the sausage percent yield from 48.0 to 57.75%. Larger diameter (85 mm) sausages had higher percent yield than smaller diameter (55 mm) sausages, 56.55% vs 48.95%. Starting fat content and casing diameter represent the variations which would be of interest and importance to producers of commercial pepperoni and dry sausages.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb01149.x
