ShareUSING 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.
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Mince; Vacuum; Meat; Meat product; Packaging
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USING FREEZE-DRIED MEAT IN LARGE-SCALE DRY SAUS...
- Author(s) : NEUMANN P.
- Date : 1981/07
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 7
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DECREASE IN THE FREEZE-DRYING COSTS OF MEAT PRO...
- Author(s) : KAMOVNIKOV B., BRAZHNIKOV A.
- Date : 1980
- Languages : Russian
- Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 3
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EXPERIENCE IN THE INDUSTRIAL PRODUCTION OF NEW ...
- Author(s) : SEMENOV G. V., GORSKOV I. K., KARTOSKIN V. P.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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SUBLIMATION PRESERVATION OF NEW TYPES OF SEMI-F...
- Author(s) : ZURAVSKAJA N. K.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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Influence of freeze-dried meat on the ripening ...
- Author(s) : STIEBING A., BECKER R.
- Date : 1995/11
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 11
View record