ShareTHE COMPARISON OF HOT CUT AND CHILLED BEEF AS RAW MATERIAL FOR THE PRODUCTION OF COMMINUTED SAUSAGES.
Author(s) : KOWALSKI Z.
Type of article: Article
Summary
THE PH AND WATER RETENTION CAPACITY ARE HIGHER FOR HOT CUT MUSCLES. THE SUITABILITY FOR THE PRODUCTION OF SAUSAGES AND THE PROPERTIES (TEXTURE AND JUICINESS) OF SAUSAGES ARE SIGNIFICANTLY DIFFERENT FOR THE TWO RAW MATERIALS ; THE HOT CUT MEAT GIVES BETTER RESULTS. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-3564.
Details
- Original title: THE COMPARISON OF HOT CUT AND CHILLED BEEF AS RAW MATERIAL FOR THE PRODUCTION OF COMMINUTED SAUSAGES.
- Record ID : 1984-0604
- Languages: English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
- Publication date: 1982
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Comparison; Meat; Water holding; Chilling; Beef; Sausage; Meat product; Ph; Hot boning
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BONE AND PLASMA PROTEIN EXTRACTS IN SAUSAGES.
- Author(s) : CALDIRONI H. A., OCKERMAN H. W.
- Date : 1982/09
- Languages : English
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EFFECTS OF ELECTRICAL STIMULATION, HOT BONING A...
- Author(s) : JONES M. L.
- Date : 1986
- Languages : English
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THE COMBINED EFFECTS OF SKINNING AND HOT BONING...
- Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
- Date : 1991/03
- Languages : German
- Source: Fleischwirtschaft - vol. 71 - n. 3
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POSTMORTEM CHANGES IN MUSCLE WITH REGARD TO PRO...
- Author(s) : HAMM R.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
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An assessment of water-holding capacity of hot-...
- Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
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