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Influence of freeze-dried meat on the ripening of fat-reduced beef salami.

[In German. / En allemand.]

Author(s) : STIEBING A., BECKER R.

Type of article: Article

Summary

At a brining loss of 4.5% for the lean meat no really measurable reductions in the a water-activity value and no positive results for the ripening pattern were evident. When the lean meat was replaced by freeze-dried meat (4:1) the final water activity fell by about 0.002 water-activity units per percent freeze-dried meat. As the water activity dropped the souring rate declined. The greater the amount of freeze-dried meat added the smaller was the weight loss as a function of the ripening time.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1996-3763
  • Languages: German
  • Source: Fleischwirtschaft - vol. 75 - n. 11
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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