Share

OPTIMUM STORAGE CONDITIONS AND STORAGE LIFE OF COOKED AND SMOKED SAUSAGES AND FRESH AND SMOKED SAUSAGES.

[In Russian. / En russe.]

Author(s) : GALICKAJA N. I., RUMYNSKAJA O. I., VERCENKO L. A.

Type of article: Article

Summary

THE AUTHORS PRESENT THE RESULTS OF AN INVESTIGATION CARRIED OUT ON 6 BATCHES OF COOKED AND SMOKED SAUSAGES AND ON 2 BATCHES OF FRESH AND SMOKED SAUSAGES, STORED IN THE EXPERIMENTAL COLD ROOMS OF VNIKTIHOLODPROM AT VARIOUS CONDITIONS OF VARIABLE TEMPERATURE, IMITATING THE STORAGE CONDITIONS IN MEAT WORKS, DURING STORAGE IN REFRIGERATED WAGONS AND TRANSPORT, AND IN DISTRIBUTION STORES. FOLLOWING PROCESSING, THE QUALITY OF COOKED AND SMOKED SAUSAGES WAS MAINTAINED FOR 75 DAYS AND FRESH AND SMOKED SAUSAGES FOR 125 DAYS AT VARIABLE STORAGE TEMPERATURES OF 273, 270 AND 267 K (0, -3, AND -6 DEG C).

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-1490
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 5
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (151)
See the source

Indexing