ShareCURING OF PORK BELLY WITH DECREASE IN NITRITE ADDITION.
[In German. / En allemand.]
Author(s) : HAMMER G. F.
Type of article: Article
Summary
SUMMARY OF THE RESULTS OF A STUDY DEVOTED TO THE CURING OF PORK BELLIES EITHER PREVIOUSLY STORED 30 DAYS AT 243 K (-30 DEG C), OR ONE-DAY OLD, OR DIRECTLY FROM THE SLAUGHTER-HOUSE AND THEN EITHER SMOKED IMMEDIATELY AFTER CURING OR AFTER 72-HR STORAGE AT 278 K (5 DEG C) AFTER CURING. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-0189
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (5)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Brine; Meat; Brining; Frozen food; Meat product; Pork; Nitrite; Smoking
-
THE MICROBIOLOGY OF MANUFACTURED I...
- Author(s) : DEMPSTER J. F.
- Date : 1980/08
- Languages : English
View record
-
BIOCHEMICAL AND PHYSICAL PARAMETERS IN THE CURI...
- Author(s) : FELDHUSEN F., WENZEL S.
- Date : 1985/06
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 6
View record
-
HOT CURING OF BACON.
- Author(s) : WIRTH F.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
View record
-
EFFECT OF ELECTRICAL STIMULATION AND BONING TEM...
- Author(s) : OCKERMAN H. W., KWIATEK K.
- Date : 1985
- Languages : English
View record
-
COLOUR AND COLOUR STABILITY OF MEAT CURED HOT A...
- Author(s) : FELDHUSEN F.
- Date : 1985/10
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 10
View record