Liha töötlemine
The expectation of the product was
confirmed the effect that the Wiltshire cured that the traditional process would produce
bacon had less exudate loss than the rapid- pâtés with larger pieces of fat, less smooth
cured bacon. texture, and a more complex flavor profile.
Sensory Evaluation of Meat Products 465
A 30-attribute profile was used in this they could reappraise their selection based on
study, which included seven appearance previous product quality experience.
attributes, comprising brown, pink, cohesive, Fat is a major component of pâtés, but in
size of fat pieces, size of lean pieces, pro- the current climate there are concerns about
portion of fat pieces among all pieces, obesity, heart disease, cholesterol, and the
and proportion of pieces in the stuffing. need to reduce fat in the diet. It would there-
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