ShareInfluence of freeze-dried meat on the ripening of large size lean pork salami.
Einfluss von gefriergetrocknetem Fleisch auf die Reifung grosskalibriger magerer Schweinefleischsalami.
Author(s) : KLETTNER P. G., RÖDEL W.
Type of article: Article
Summary
Including a certain amount (1 to 4%) of freeze-dried meat in the manufacturing of large sausages makes it possible to reduce the maturation time, while maintaining good sensory quality.
Details
- Original title: Einfluss von gefriergetrocknetem Fleisch auf die Reifung grosskalibriger magerer Schweinefleischsalami.
- Record ID : 2003-0290
- Languages: German
- Source: Fleischwirtschaft - vol. 81 - n. 11
- Publication date: 2001/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Influence of freeze-dried meat on the ripening ...
- Author(s) : STIEBING A., BECKER R.
- Date : 1995/11
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 11
View record
-
Trocknung von Rohschinken in der Klimakammer un...
- Author(s) : VUKOVIC I., KLETTNER P. G.
- Date : 2003
- Languages : German
- Source: Fleischwirtschaft - vol. 83 - n. 10
View record
-
USING FREEZE-DRIED MEAT IN LARGE-SCALE DRY SAUS...
- Author(s) : NEUMANN P.
- Date : 1981/07
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 7
View record
-
DIFFERENT WAYS OF PREPARING FRANKFURTERS FOR OB...
- Author(s) : KATSARAS K., STENZEL R.
- Date : 1983/06
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 6
View record
-
ENERGY REQUIREMENTS AND PROCESSING COSTS FOR FR...
- Author(s) : JUDGE M. D.
- Date : 1981
- Languages : English
- Source: J. Food Technol. - vol. 35 - n. 4
View record