2018•Food and Bioprocess TechnologyOpen access

Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages

Seline Glorieux, Liselot Steen, Davy Van de Walle, Koen Dewettinck, Imogen Foubert, Ilse Fraeye

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Key concepts: Food science, Chemistry, Animal fat, Emulsion, Cooked meat, Biochemistry

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Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages — Research Paper | ScholarLens