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PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE SAUSAGES AFTER PROCESSING IN THE CUTTER WHILST COOLING WITH LIQUID NITROGEN.

[In German. / En allemand.]

Author(s) : VOSGEN W., MARTIN N.

Type of article: Article

Summary

A SUCCESSFUL EXPERIMENT IS DESCRIBED IN WHICH A SMALL QUANTITY OF LOW-SODIUM FRANKFURTER-TYPE SAUSAGE WAS MADE WHILST COOLING WITH LIQUID NITROGEN. THE RESULT WAS A JUICY PRODUCT (WIENERS) WHICH COULD NOT BE DISTINGUISHED FROM A NORMAL SAUSAGE AS FAR AS CRISP BITE AND FLAVOUR ARE CONCERNED. THE AUTHORS ALSO SHOW HOW DRYING OUT OF THE FINISHED SAUSAGES CAN BE SLOWED DOWN.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1990-1111
  • Languages: German
  • Source: Fleischwirtschaft - vol. 69 - n. 7
  • Publication date: 1989/07
  • Document available for consultation in the library of the IIR headquarters only.

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