Composition of beef sausage.
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The impact of fat type (FT) and roasting temperature (RT) on oxysterols, physicochemical properties and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 20% Beef tallow (BT), Palm olein (PO) or Soybean oil (SO), and oven-cooked at either 180oC for 30 min or 240oC for 15 min. The BT, PO, and SO sausages had the highest (PPPPoC (P
创建时间：
2025-04-25
