ShareSummary
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.
Links
See other articles in this issue (4)
See the source
Indexing
-
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
View record
-
MAKING COOKED SAUSAGE WITH LIQUID NITROGEN.
- Author(s) : KLETTNER P. G.
- Date : 1990
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 29 - n. 108
View record
-
Nitrogen cooling of minced pork.
- Author(s) : STEINMANN R., HERMANIANTO J., FISCHER A.
- Date : 1991
- Languages : German
- Source: Wiss. Z. tech. Hochsch. Köthen - n. 4
View record
-
TECHNOLOGICAL PROGRESS IN THE PRODUCTION OF FRA...
- Author(s) : BORCK D.
- Date : 1985/08
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 8
View record
-
EFFECT OF HOT-BONED PORK ON THE KEEPING QUALITY...
- Author(s) : GUERRERO LEGARRETA I., USBORNE W. R., ASHTON G. C.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 4
View record