Liha töötlemine
2007. Preparing sausages e.g. raw sausages
tion of extended meat cubes using Plackett–Burman and boiled sausages, comprises using animal ingredi-
design. LWT—Food Science and Technology ents such as muscle meat from the leg and/or the
41(5):878–882. shoulder of pigs and optionally pork liver, Fraunhofer
Mittal, G. S., and S. Barbut. 1994. Effects of fat reduc- Institute, patent DE 102005026752.
tion on frankfurters’ physical and sensory character- Pearson, A. M., and T. A. Gillett. 1996. Reduced and
istics. Food Research International 27(5):425–431. low-fat meat products. In Processed Meats, 3rd ed.,
Mor-Mur, M., and J. Yuste. 2003. High pressure pro- edited by A. M. Pearson and T. A. Gillett. New York:
cessing applied to cooked sausage manufacture: Chapman & Hall.
Physical properties and sensory analysis
annaabi.ee 
