"fattiness" - 1 õppematerjal

Liha töötlemine

GPA analysis, which showed that 86% of the were related to percentage of salt, percentage total variation was related to five independent of fat, and the sensory attributes of cohesive- components. The first axis was related to skin ness and sweetness. The second principal toughness, firmness, and meatiness. The axis gave high negative weightings to fat, and second principal axis was related to juiciness the sensory attributes of juiciness and sweet- and fattiness. ness, with high positive weightings to the A later UK study by Hope (2007) revisited sensory attributes acidic and bitter. the work of Jones et al. (1989) and looked at 36 brands of pork sausages, purchased from Fermented Sausages 10 different retailers. Of the brands studied, five were among the ten most popular sau- In Northwest Spain a traditional product is sages in the UK