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

Author(s) : GIRARD J. P.

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. ONE IMPORTANT RESULT WAS THAT A STRUCTURE COMPARABLE TO AN EMULSION WAS NOT PRODUCED UNTIL A RELATIVELY HIGH TEMPERATURE, HIGHER THAN 288 K (15 DEG C), HAD BEEN REACHED. AT LOWER TEMPERATURES THERE IS EVIDENTLY A DISPERSION OF MEAT AND FAT PARTICLES. THE AUTHORS WOULD AGREE WITH GORBATOV ET AL IN BELIEVING THAT THE AIR ENCLOSED IN THE MIXTURE HAS A CONSIDERABLE INFLUENCE ON ITS STABILITY.

Details

  • Original title: RELATIONSHIP BETWEEN TEMPERATURE AND DEGREE OF GRINDING IN THE CUTTER AND THE STRUCTURE OF FRANKFURTER MIXTURES.
  • Record ID : 1986-0241
  • Languages: English
  • Source: Fleischwirtschaft - vol. 65 - n. 7
  • Publication date: 1985/07
  • Document available for consultation in the library of the IIR headquarters only.

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