Assessment of influence of pork and beef on dry sausages quality
1994
Stamenkovic, T. (Jugoslovenski institut za tehnologiju mesa, Beograd (Yugoslavia)) | Djurkovic, A. | Devic, B. | Orlic, Z.
In this work, the influence of pork and beef on dry sausages quality was assessed. It was proved, that the content of stuffings of dry pork and beef sausages was acceptable and that it might be: with more pork versus beef, with equal quantities of beef and pork, and with more beef versus pork. Sensory evaluation proved that in relation to the raw material content, there might be dry sausages: which are predominately made of pork, i.e. beef; with pork, i.e. beef; and pork and beef. Finally, it is pointed out in this work, that with such approach there is possibility for development of many types of dry sausages.
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