ShareNitrogen cooling of minced pork.
[In German. / En allemand.]
Author(s) : STEINMANN R., HERMANIANTO J., FISCHER A.
Type of article: Periodical article
Summary
It was found that the extractability of salt-soluble muscle protein could be raised by lengthening the lean-mince phase with liquid nitrogen. As a result, there was a reduction in jelly and fat deposits. Although cutting times as short as possible are normally sought, the extra time here seems to be justified.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1993-0976
- Languages: German
- Source: Wiss. Z. tech. Hochsch. Köthen - n. 4
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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MAKING COOKED SAUSAGE WITH LIQUID NITROGEN.
- Author(s) : KLETTNER P. G.
- Date : 1990
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 29 - n. 108
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TECHNOLOGICAL PROGRESS IN THE PRODUCTION OF FRA...
- Author(s) : BORCK D.
- Date : 1985/08
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 8
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Low-fat fresh pork sausage patty stability in r...
- Author(s) : BRADFORD D. D., HUFFMAN D. L., EGBERT W. R., JONES W. R.
- Date : 1993/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 3
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THE PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE S...
- Author(s) : VOSGEN W., MARTIN N.
- Date : 1990/03
- Languages : English
- Source: Fleischwirtschaft - vol. 70 - n. 3
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PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE SAUSA...
- Author(s) : VOSGEN W., MARTIN N.
- Date : 1989/07
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 7
View record