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首页> Meat science> Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.

Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.

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作者： Monlee,Swanepoel ^[1] ; Alison J,Leslie ^[2] ; Louwrens C,Hoffman ^[3]

作者单位： Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa; Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa. ^[1] Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa. ^[2] Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa. Electronic address: lch@sun.ac.za. ^[3]

关键词 Alpha-linolenic acid (PubChem CID: 5280934)Cabanossi Consumer Game meat Gamma-linolenic (PubChem CID: 5280933)Linoleic acid (PubChem CID: 5280450)Meat products Oleic acid (PubChem CID: 445639)Palmitic acid (PubChem CID: 985)Sensory Stearic acid (PubChem CID: 5281)Warthog

主题词动物(Animals);动物, 家养(Animals, Domestic);动物, 野生(Animals, Wild);色(Color);膳食脂肪类(Dietary Fats);膳食蛋白质类(Dietary Proteins);食品处理和加工(Food Handling);人类(Humans);肉制品(Meat Products);营养价值(Nutritive Value);烟(Smoke);猪(Swine);味觉(Taste);水(Water)

DOI 10.1016/j.meatsci.2015.12.002

PMID 26771142

发布时间 2022-03-31

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