Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage
E Fernández‐Fernández… - Journal of the …, 2002 - Wiley Online Library
E Fernández‐Fernández, ML Vázquez‐Odériz, MA Romero‐Redríguez
Journal of the Science of Food and Agriculture, 2002•Wiley Online LibraryPhysicochemical and sensory changes were evaluated during the curing of Galician
chorizo, comparing samples from three different manufacturers (each of whom uses different
procedures for smoking and curing). The observed variations were in all cases largely
explained by pairwise differences between one of the manufacturers (manufacturer C) and
the other two and are probably attributable to the more traditional and less strictly controlled
process conditions used by manufacturer C.© 2002 Society of Chemical Industry
chorizo, comparing samples from three different manufacturers (each of whom uses different
procedures for smoking and curing). The observed variations were in all cases largely
explained by pairwise differences between one of the manufacturers (manufacturer C) and
the other two and are probably attributable to the more traditional and less strictly controlled
process conditions used by manufacturer C.© 2002 Society of Chemical Industry
Abstract
Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differences between one of the manufacturers (manufacturer C) and the other two and are probably attributable to the more traditional and less strictly controlled process conditions used by manufacturer C.
© 2002 Society of Chemical Industry
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