Faculty and Staff News

  • Raw pork sausages (left) and pre-cooked and vacuum-packaged sausages (right).

    Exploring grape pomace’s potential as sausage preservative: Volunteers needed for sensory analysis

    Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. An important step is to gauge consumers perceived differences between pork sausages, with and without GP added, and the acceptability of the different products. Researchers want to recruit 100 people who eat pork sausages at least twice a month for a sensory analysis on campus, Dec. 4. 

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