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INFLUENCE OF FREEZING MEATS ON SAUSAGE FERMENTATION AND DRYING.

Author(s) : PALUMBO S. A.

Type of article: Article

Summary

THE EFFECTS OF FREEZING PORK AND BEEF AT 255.4 K (17.8 DEG C) UP TO 90 WEEKS ON FERMENTATION AND DRYING OF PEPPERONI WERE STUDIED. STANDARD PORK-BEEF SAUSAGE MIXTURES WERE MADE FROM THAWED FROZEN MEAT AFTER REMOVAL FROM FROZEN STORAGE AT PREDETERMINED TIME PERIODS. THESE MIXTURES WERE FERMENTED 24 HOURS AT 308K (35 DEG C) WITH ADDED STARTER CULTURE AND THEN DRIED 6 WEEKS AT 285 K (12 DEG C) AND 65% R.H. THESE STUDIES INDICATED THAT, EXCEPT FOR FLAVOUR LOSS, EXTENDED FROZEN STORAGE OF PORK AND BEEF IS NOT DETRIMENTAL TO DRY SAUSAGE PROCESSING.

Details

  • Original title: INFLUENCE OF FREEZING MEATS ON SAUSAGE FERMENTATION AND DRYING.
  • Record ID : 1982-0871
  • Languages: German
  • Source: Fleischwirtschaft - vol. 61 - n. 6
  • Publication date: 1981/06
  • Document available for consultation in the library of the IIR headquarters only.

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