ShareNo difference compared with fresh product.
Author(s) : GRÜTER J.
Type of article: Article, Case study
Summary
In mid-2004, Ernst Sutter AG in Gossau started up a clean room for cutting and packaging of cooked cured sausage and cooked sausage products. The investments totalling about CHF 4 million for 3 lines were a major step along the path to successful marketing of these products. In addition to the microbiological advantage, an expiry of the use-by date after 20 days sensory testing does not reveal any difference by comparison with the fresh product.
Details
- Original title: No difference compared with fresh product.
- Record ID : 2007-2160
- Languages: English
- Source: Fleischwirtschaft International - vol. 22 - n. 3
- Publication date: 2007/03
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Meat; Design; Clean room; Cooked food; Meat product; Case study
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- Formats : PDF
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