Comparison of hot cut and chilled beef as raw material for the production of communited sausages.
1982
Kowalski Z. | Panasik M. | Bykowski W. | Zoltowska A.
Some physico-chemical properties of hot cut and chilled longissimus dorsi muscle removed pre-rigor or after chilling process were compared. The hot processed LD muscles of three experimental groups showed higher pH and WHC and much lower free water content than chilled muscles. Their effect upon the yield and some quality characteristics of model comminuted sausages was determined. The differences in consistency and juiceness of model sausages were significant.
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تم تزويد هذا السجل من قبل Wolters Kluwer
