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THE 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

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