SODIUM ACID PYROPHOSPHATE IN LINKED SAUSAGES MADE WITH PORK AND OR GOAT MEAT Academic Article

abstract

• Five combinations of pork and goat were used to formulate linked sausages in reciprocal increments of 25% (e.g., 100% pork, 75% pork/25% goat meat, etc.). Each formulation was made with or without 0.25% sodium acid pyrophosphate (SAPP), stored in a retail case at 3C and sampled at 0, 3, 6, 9, and 12 days. Sausages made with 25 or 50% goat meat, regardless of SAPP, were not different (P> 0.05) in off flavor from sausages made with 100% pork and SAPP. SAPP decreased pH values, reduced percentages of cooking loss in 4 of 5 comparisons and slightly improved visual color scores for sausages during initial storage periods of 0 and 3 days. Copyright 1988, Wiley Blackwell. All rights reserved

authors

• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD QUALITY

author list (cited authors)

• REDDY, B. R., TERRELL, R. N., DUTSON, T. R., SMITH, G. C., & SAVELL, J. W.

citation count

• 0

complete list of authors

• REDDY, BR||TERRELL, RN||DUTSON, TR||SMITH, GC||SAVELL, JW

publication date

• February 1988

publisher

• Wiley  Publisher

published in

• Journal of Food Quality  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1745-4557.1988.tb00303.x

start page

• 437

end page

• 443

volume

• 10

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1745-4557.1988.tb00303.x