Enhancing Pork Casing Yield with Phosphoric Acid: A Cost-Reduction Approach in Calabrian Sausage Production

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Open Access

|Feb 2026

Authors

Laboratory of Food Technology, Faculty of Engineering, Federal University of Grande Dourados, Dourados - MS, Brazil

Laboratory of Food Technology, Faculty of Engineering, Federal University of Grande Dourados, Dourados - MS, Brazil

Laboratory of Food Technology, Faculty of Engineering, Federal University of Grande Dourados, Dourados - MS, Brazil

Faculty of Natural Resource Sciences, School of Business and Science, University of Akureyri, Akureyri, Iceland

DOI: https://doi.org/10.2478/aucft-2025-0022 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 271 - 278

Submitted on: Jan 30, 2025

Accepted on: Oct 30, 2025

Published on: Feb 9, 2026

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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© 2026 Angela Dulce Cavenaghi-Altemio, Ana Paula Gomes Moreira, Yasmin Desirrê Oliveira Santos, Gustavo Graciano Fonseca, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.