ShareSummary
IN ORDER TO ESTIMATE THE EXTENT OF SUBSEQUENT DRYING OUT, WHICH IS TECHNOLOGICALLY UNAVOIDABLE AND DETERMINED BY STORAGE, STORAGE EXPERIMENTS WITH DRY SAUSAGES WERE CARRIED OUT UNDER DIFFERING CONDITIONS. IT WAS FOUND THAT THE STORAGE TIME, THE AIR CONDITIONING AND THE MOISTURE PROTEIN RATIO AFFECTED DRYING LOSS DURING STORAGE. PACKAGING, THICKNESS AND CASING MATERIAL HAD NO NOTICEABLE EFFECT HOWEVER.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-1821
- Languages: German
- Source: Fleischwirtschaft - vol. 62 - n. 10
- Publication date: 1982/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Protein; Drying; Dry sausage; Meat product; Weight loss; Packaging
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COOLING OF COOKED SAUSAGES AND OF SAUSAGES TO B...
- Author(s) : RADESPIEL E., WARTEMANN H., SPECHT H.
- Date : 1983
- Languages : German
- Source: Fleisch - vol. 37 - n. 11
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IMPROVEMENT IN THE REFRIGERATED TREATMENT OF ME...
- Author(s) : KULIKOVSKAJA L. V.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
View record
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QUALITY OF VACUUM-THAWED FROZEN MEAT IN A SEMI-...
- Author(s) : ZUVARSKAJA N. K.
- Date : 1981
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 12
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CONTROL OF MEAT AND MEAT-PRODUCT QUALITY DURING...
- Author(s) : JAKUBOV G. Z.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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EFFECT OF VACUUM PACKAGING ON THE QUALITY AND S...
- Author(s) : GOSSLING U., HÖPKE H. U., GERICK K.
- Date : 1982/09
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 9
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