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The acceptability of low fat sausages

Dawn B. Homer (Dawn B. Homer is a Statistician, at the Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, UK.)
Kim R. Matthews (Kim R. Matthews is a Meat Scientist at the Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, UK.)
Chris C. Warkup (Chris C. Warkup is head of Livestock and Meat Science, at the Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 April 2000

Abstract

Sausages from three major retail outlets producing their own label pork and reduced fat sausages were sampled over a period of four weeks. A branded product was also purchased from the stores. A trained sensory panel evaluated the sausages and found that, although the overall acceptability differed between retailers, one of the low fat products matched the equivalent standard product in terms of acceptability. The overall acceptability of the branded product was within the range of the own label standard products but below the most acceptable low fat product. It was concluded that, whilst the successful production of low fat sausages is possible, a wider range would be encouraged by the adoption of modified compositional standards.

Keywords

Citation

Homer, D.B., Matthews, K.R. and Warkup, C.C. (2000), "The acceptability of low fat sausages", Nutrition & Food Science, Vol. 30 No. 2, pp. 67-72. https://doi.org/10.1108/00346650010314287

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MCB UP Ltd

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