Share

Quality of smoked chicken: guinea-fowl sausage as affected by processing conditions and cold storage.

Author(s) : AWONORIN S. O.

Type of article: Article

Summary

The effects of smokehouse temperature and humidity, and cold storage on organoleptic characteristics and certain quality parameters of smoked sausage manufactured using a mixture of 60% guinea-fowl meat and 40% broiler chicken were studied. The mechanical properties of samples, water-holding capacity and homogeneous stability were significantly affected by the processing conditions used and the period of cold storage. High tenderness, juiciness and acceptability were associated with samples processed using low smokehouse temperature (80 deg C) or high relative humidity (85%).

Details

  • Original title: Quality of smoked chicken: guinea-fowl sausage as affected by processing conditions and cold storage.
  • Record ID : 1994-1020
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 4
  • Publication date: 1993

Links


See other articles in this issue (2)
See the source

Indexing