Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

American Meat Science Association Guidelines for Meat Color Measurement

D. A. King, Melvin C. Hunt, Shai Barbut et al. · Meat and Muscle Biology · 2022 · 275 citations · Full text

Agriculture, Biochemistry, Food Science +13

Functional emulsion gels as pork back fat replacers in Bologna sausage

Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice R. Honorio et al. · Food Structure · 2019 · 196 citations

Agriculture, Food Science, Nutrition +16

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Suelem Lima da Silva, Júlia Tomazzetti Amaral, Marcely Ribeiro et al. · Meat Science · 2018 · 183 citations

Agriculture, Food Science, Nutritional Sciences +17

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

Tatiana Pintado, Ana M. Herrero, F. Jiménez‐Colmenero et al. · Meat Science · 2017 · 167 citations

Agriculture, Food Science, Nutritional Sciences +16