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RELATIONSHIP BETWEEN TEMPERATURE AND DEGREE OF GRINDING IN THE CUTTER AND THE STRUCTURE OF BRUHWURST MIXTURES.

[In German. / En allemand.]

Author(s) : GIRARD J. P., DANTCHEV S., CALDERON F.

Type of article: Article

Summary

THE AUTHORS EXAMINED THE EFFECT OF TEMPERATURE AND DEGREE OF GRINDING IN THE CUTTER ON THE STRUCTURE OF THE SAUSAGE MIXTURE. A STRUCTURE COMPARABLE TO AN EMULSION WAS NOT PRODUCED UNTIL A RELATIVELY HIGH TEMPERATURE HIGHER THAN 288 K (15 DEG C)HAD BEEN REACHED AND THAT THE FOAMY STRUCTURE OF THE MIXTURE THEN VANISHED. AT LOWER TEMPERATURES THERE IS EVI-DENTLY A DISPERSION OF MEAT AND FAT PARTICLES. THESE RESULTS WERE OBTAINED BY DETERMINING PARTICLE SIZE DISTRIBUTION AND BY DENSITY MEASUREMENT. THE AIR ENCLOSED IN THE MIXTURE HAS A CONSIDERABLE INFLUENCE ON ITS STABILITY.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0181
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 5
  • Publication date: 1983/05
  • Document available for consultation in the library of the IIR headquarters only.

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