Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds
Sign Up to like & getrecommendations! Published in 2017 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201600025
Abstract: The aim of the present study was to evaluate the effects of incorporating pig back fat in restructured dry cured ham (RDH) on its free fatty acid profile (FFA) and the volatile compounds released. Fresh… read more here.
Keywords: cured ham; back fat; pig back; volatile compounds ... See more keywords
Effect of β-carotene supplementation on the expression of lipid metabolism-related genes and the deposition of back fat in beef cattle
Sign Up to like & getrecommendations! Published in 2017 at "Animal Production Science"
DOI: 10.1071/an15434
Abstract: To evaluate the effects of β-carotene (βC) supplementation on lipid metabolism in the back fat of beef cattle, 120 continental crossbred (Simmental × local Luxi yellow cattle) steers were selected randomly from feedlots and allotted… read more here.
Keywords: supplementation; back fat; beef cattle; related genes ... See more keywords
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
Sign Up to like & getrecommendations! Published in 2021 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2021.1912188
Abstract: ABSTRACT Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That-Apply (CATA) questionnaire under blind… read more here.
Keywords: acceptability; fermented sausages; back fat; pork back ... See more keywords
Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage
Sign Up to like & getrecommendations! Published in 2021 at "PLoS ONE"
DOI: 10.1371/journal.pone.0250512
Abstract: The objective of this study was to investigate the effects of rice bran oil emulsion filled gels (EG) substitution for pork back fat on the characteristics of Chinese style semi-dried tilapia sausage (CFS). EG prepared… read more here.
Keywords: back fat; cfs; pork back; rice bran ... See more keywords