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USING FREEZE-DRIED MEAT IN LARGE-SCALE DRY SAUSAGE MANUFACTURE.

Author(s) : NEUMANN P.

Type of article: Article

Summary

THE PAPER GIVES COLLECTED RESULTS OF INVESTIGATIONS INTO THE MANUFACTURE AND USE OF FREEZE-DRIED MEAT. STAGES OF THE PROCESS ARE SELECTION OF ANIMALS, SLAUGHTER, CUTTING ABOVE 288 K (15 DEG C), COMMINUTION, SHOCK FREEZING TO 258 K (-15 DEG C), STORAGE AT 243 K (-30 DEG C). FINALLY FREEZE-DRIED AT 223 K (-50 DEG C) UNDER VACUUM THEN GROUND TO PARTICLE SIZE, 500 MICROMETERS, AT 123 K (-150 DEG C) AND PACKED IN FOIL BAGS WITH NITROGEN. C.R.F.

Details

  • Original title: USING FREEZE-DRIED MEAT IN LARGE-SCALE DRY SAUSAGE MANUFACTURE.
  • Record ID : 1984-1259
  • Languages: English
  • Source: Fleischwirtschaft - vol. 63 - n. 4
  • Publication date: 1983/04
  • Document available for consultation in the library of the IIR headquarters only.

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