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FRESH BLOOD PLASMA. PRODUCTION AND PROCESSING FOR SAUSAGE MANUFACTURE.

[In German. / En allemand.]

Author(s) : STIEBING A.

Type of article: Article

Summary

IN ORDER TO REDUCE MICROBIAL GROWTH IN BLOOD PLASMA AS MUCH AS POSSIBLE, IT IS SUITABLE TO MAINTAIN IT AS SOON AS IT IS OBTAINED AT 276 K (3 DEG C) WITHOUT EXCEEDING 7 DAY STORAGE ; WITHOUT SALT ADDITION, IT IS DETERIORATED AFTER 2 1/2 DAYS AT 280 K (7 DEG C). THE ADDITION OF PLASMA TO SAUSAGE MEAT IMPROVES ITS NUTRIENT VALUE (DEPENDING ON PROTEIN CONTENT) AND INCREASES ITS WATER BINDING CAPACITY. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1044
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 80
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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