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Journal of the Science of Food and Agriculture, ISSN 0022-5142, 10/2016, Volume 96, Issue 13, pp. 4523 - 4530
BACKGROUND Meat products enriched with n‐3 fatty acids are more prone to oxidation. The aim was to investigate whether supra‐nutritional levels of α‐tocopherol... 
meat | n‐3 very‐long‐chain poly‐unsaturated fatty acids | lipid oxidation | dry fermented sausage | vitamin E | colour stability | n-3 very-long-chain poly-unsaturated fatty acids | Colour stability | Vitamin E | Lipid oxidation | Dry fermented sausage | Meat | QUALITY | CONJUGATED LINOLEIC-ACID | PROTEIN OXIDATION | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | OMEGA-3 PUFA | SUPPLEMENTATION | AGRICULTURE, MULTIDISCIPLINARY | DIETARY VITAMIN-E | CHEMISTRY, APPLIED | ACETATE | PORK | Pigments, Biological - analysis | alpha-Tocopherol - administration & dosage | Antioxidants - metabolism | Frozen Foods - analysis | Humans | Fatty Acids, Omega-3 - chemistry | Soybean Oil - metabolism | Fatty Acids, Omega-3 - analysis | Pigments, Biological - metabolism | Subcutaneous Fat - metabolism | Dietary Fats - analysis | Soybean Oil - administration & dosage | Female | Fish Oils - administration & dosage | Meat Products - analysis | alpha-Tocopherol - metabolism | Diet - veterinary | Fatty Acids, Omega-3 - administration & dosage | Fatty Acids, Omega-3 - metabolism | Meat - analysis | Food Storage | Fermentation | Animals | Belgium | Antioxidants - administration & dosage | Meat Products - microbiology | Fish Oils - metabolism | Subcutaneous Fat - chemistry | Muscle, Skeletal | Lipid Peroxidation | Sus scrofa | Crosses, Genetic | Enrichment | Stability | Sausages | Lipids | Fatty acids | Freezing | Colour | Drying
Journal Article
Meat Science, ISSN 0309-1740, 2006, Volume 72, Issue 4, pp. 727 - 733
Enrichment of dry fermented sausages with − 3 fatty acids through a partial substitution of pork backfat by deodorised fish oil resulted in improved... 
Deodorised fish oil | Functional dry fermented sausages | n − 3 fatty acids | DHA | EPA | n - 3 fatty acids | OXIDATION | PORK BACKFAT | FATTY-ACID-COMPOSITION | FOOD SCIENCE & TECHNOLOGY | functional dry fermented sausages | CHORIZO | PAMPLONA | n-3 fatty acids | PIG MEAT | CARDIOVASCULAR-DISEASE | FISH-OIL | deodorised fish oil | ADIPOSE-TISSUE | MALONALDEHYDE | Fatty acids | Analysis
Journal Article
Journal Article
Journal Article
Meat Science, ISSN 0309-1740, 12/2016, Volume 122, pp. 84 - 89
Organogels made with canola oil, ethyl cellulose (EC; 8, 10, 12 and 14%), and sorbitan monostearate (SMS; 1.5, 3.0%) were used to replace pork fat in breakfast... 
Breakfast sausage | Meat processing | Sensory | Fat reduction | Organogel | ETHYLCELLULOSE OLEOGELS | TEXTURE | FOOD SCIENCE & TECHNOLOGY | Food Quality | Animals | Hexoses | Humans | Color | Food Handling - methods | Meat Products - analysis | Plant Oils | Canola Oil | Hardness | Sus scrofa | Cellulose - analogs & derivatives | Usage | Analysis | Pork | Cellulose | Lipids
Journal Article
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2017, Volume 52, Issue 5, pp. 1269 - 1275
Summary High consumption of processed red meat can cause health issues. Therefore, production of high‐quality meat‐free food alternatives is necessary. The... 
vegetarian | processed meat | vegan | Hydrocolloids | meat‐free food | red meat | meat-free food | FOOD SCIENCE & TECHNOLOGY | CANCER | PRODUCTS | FRANKFURTER | SOY PROTEIN ISOLATE | SENSORY PROPERTIES | FAT | BEEF | PORK | CONSUMPTION | Proteins | Cooking | Surface layer | Sausages | Xanthan | Inclusions | Texture | Acceptability
Journal Article