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Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage
Sausages were prepared from 65% meat, 20% lard, 3.5% binder, 2.01% curing salt, 1% sugar, 0.30% phosphate, 4% ice water, 2% dry spice, and 2.19 wet spices. A set of five samples were boiled in a water bath while another set were baked at temperatures of 80, 90, 100, 110 and 120 °C. The effect of coo...
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2015-03
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