• Nutritional enhancement of meat products with dietary fibres

      McDonagh, Ciara; Troy, Declan J.; Desmond, Eoin; McDermott, Helen (Teagasc, 2004-02)
      Normal fat (about 23 %) and reduced fat (about 10%) pork sausages and beefburgers were nutritionally enhanced using dietary fibres from various plant sources: inulin, wheat, citrus, potato, oat and pea.