Abstract
Several batches of back bacon, belly bacon, Dutch-style cervelat sausage, pork loin
roll, shoulder with fat, Bologna, Guelders ring sausage, Saxon liver sausage and
luncheon meat were produced with increasing PUFA-levels using raw materials
containing up to 30% linoleic acid in their fats. Only the preparation of the high
linoleic fermented Dutch-style cervelat sausages
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