Concepedia

Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages

Nikki Asuming-Bediako, Muhammad Hayat Jaspal, K.G. Hallett, J. A. Bayntun, A. Baker, P.R. Sheard

Meat Science · 2013 · 86 citations · 26 references

DOI

Concepts

References

26

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

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Healthier meat and meat products: their role as functional foods

F. Jiménez‐Colmenero, J. Carballo, Susana Cofrades · Meat Science · 2001 · 672 citations

, , +16

Fatty acid content and composition of english beef, lamb and pork at retail

M. Enser, K.G. Hallett, B. Hewitt et al. · Meat Science · 1996 · 601 citations

, , +14

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

, , +14

Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

F. Jiménez‐Colmenero · Trends in Food Science & Technology · 2007 · 338 citations

, , +17