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Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.

Fonseca, B; Kuri, V; Zumalacárregui, JM; Fernández-Diez, A; Salvá, BK; Caro, I; Osorio, MT; Mateo, J (2011-06)

UNLABELLED: The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry-ripened Spanish-style sausages: "salchichón" and "chorizo." Three batches of each of those sausages ...