Odrzivost mlevenog svinjskog mesa.
1995
Stamenkovic T. | Adamovic J. | Velemir J.
The work deals with the examination of keeping quality of ground pork shoulder stored at 4 deg C. Ground meat was obtained by grinding warm and cooled meat, it was packed with and without the application of vacuum and prepared without and with the addition of common salt (0.1). The appearance of meat juice separation, changes of sensory properties and bacteriological wholesomeness were taken into consideration for the determination of keeping quality of ground pork. Ground pork shoulder obtained by grinding cooled meat, packed without vacuum, could be kept 48 hours. Other variants of ground pork showed the appearance of meat juice separation during the first 24 hours of storage. Ground pork shoulder with the addition of 1.0 of common salt could be kept, namely 6 days.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer