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MAKING COOKED SAUSAGE WITH LIQUID NITROGEN.

[In German. / En allemand.]

Author(s) : KLETTNER P. G.

Type of article: Article

Summary

DRY CUTTING WITH LIQUID NITROGEN WAS COMPARED WITH NORMAL CUTTING WITH NITROGEN AND ICE IN 6 DIFFERENTSAMPLES. THE FOLLOWING RESULTS WERE OBTAINED: GREATER MINCING PRODUCED LESS IN JELLY DEPOSITS (BETTER WATER BONDS) ; DRY CUTTING REDUCED JELLY DEPOSITS EVEN MORE ; AFTER 3 MINUTES OF DRY CUTTING, FIRMNESS WAS AT AN OPTIMUM ; THE FAT-RICH SAMPLE WAS FIRMER AND WAS MUCH LESS DENSE THAN THE WATER-RICH ONE ; THE LOWER THE CUTTING TIME, THE LOWER THE DENSITY WAS (STRONG SUPPRESSION OF A NITROGEN-AIR MIXTURE) ; THE FAT-RICH SAMPLE WAS JUDGED BETTER IN TASTE THAN THE WATER-RICH ONE ; LONGER MINCING RESULTED IN A WORSENING OF COLOUR. M. C.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1991-0233
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 29 - n. 108
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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