Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

Resumen

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