ShareLOW TEMPERATURE CUTTERING: IMPROVEMENT OF SAUSAGE COHESION. 3. CUTTERING AT A CONSTANT TEMPERATURE BY DIRECT COOLING BY LIQUID NITROGEN.
[In German. / En allemand.]
Author(s) : REICHERT J. E., KRAFT A., VOGEL U.
Type of article: Article
Summary
EFFECTS OF THE CUTTERING TEMPERATURE OF SAUSAGE MEAT ON THE CHANGES IN THE COMPOSITION, TEXTURE AND RHEOLOGIC PROPERTIES OF SAUSAGES TO BE BOILED. THE USE OF LIQUID NITROGEN HAS NO EFFECT EITHER ON THE FLAVOUR OR ODOUR OF SAUSAGES. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-212155.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-0554
- Languages: German
- Source: Fleischerei - vol. 37 - n. 5
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Enhancement; Mince; Meat; Chilling; Organoleptic property; Sausage; Meat product
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