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GRINDING OF CONNECTIVE TISSUE AND TEMPERATURES DURING SAUSAGE MANUFACTURE.

[In German. / En allemand.]

Author(s) : AMBROSIADIS I., WIRTH F.

Type of article: Article

Summary

THE FOLLOWING RECOMMENDATIONS ARE GIVEN: THE ORIGINAL TEMPERATURE OF THE MEAT, FAT AND CONNECTIVE TISSUE MIX, WHEN PUT INTO THE CUTTER FOR SAUSAGE-MAKING, SHOULD NOT EXCEED 275 K (2 DEG C) OR BETTER 273 K (0 DEG C), WITHOUT PHOSPHATE ADDITION, AND 278 K (5 DEG C) WITH PHOSPHATE ADDITION ; THE FINAL TEMPERATURE OF THE MIX GROUND IN THE CUTTER SHOULD NOT EXCEED 283-285 K (10-12 DEG C), WITHOUT PHOSPHATES AND 289-291 K (16-18 DEG C) WITH PHOSPHATES. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1041
  • 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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