ShareTECHNOLOGICAL PROGRESS IN THE PRODUCTION OF FRANKFURTER-TYPE SAUSAGE MIXTURE USING THE IGU-KR METHOD.
[In German. / En allemand.]
Author(s) : BORCK D.
Type of article: Article
Summary
A NEW SYSTEM, KNOWN AS THE IGU-KR METHOD, IS DESCRIBED WHICH, WITH THE HELP OF LIQUID NITROGEN, MAKES IT POSSIBLE FOR THE FIRST TIME TO CARRY OUT ECONOMIC CUTTER PROCESSING OF FRANKFURTER-TYPE MIXTURES AUTOMATICALLY AND UNDER A CONTROLLED TEMPERATURE. AT THE SAME TIME THE PROPERTIES AND THE INERT NATURE OF THE NITROGEN IS MADE USE OF IN SUCH A WAY THAT THE QUALITY OF THE END PRODUCT IS CONSIDERABLY IMPROVED (PARTICULARLY COLOUR, BITE AND FLAVOUR).
Details
- Original title: [In German. / En allemand.]
- Record ID : 1986-0683
- Languages: German
- Source: Fleischwirtschaft - vol. 65 - n. 8
- Publication date: 1985/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Liquid nitrogen; Meat; Chilling; Organoleptic property; Sausage; Pork; Cryofluid
-
PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE SAUSA...
- Author(s) : VOSGEN W., MARTIN N.
- Date : 1989/07
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 7
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
-
Low-fat fresh pork sausage patty stability in r...
- Author(s) : BRADFORD D. D., HUFFMAN D. L., EGBERT W. R., JONES W. R.
- Date : 1993/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 3
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
-
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