Influence of mechanical treatment during curing on some properties of [the meat product] Dimljena Svinjska Pecenica | Uticaj mehanickog tretmana tokom salamurenja na neka svojstva dimljene svinjske pecenice
2006
Okanovic, Dj., Tehnoloski fakultet, Novi Sad (Serbia) | Mihajlovic, B., Industrija mesa Mitrosrem, Sremska Mitrovica (Serbia) | Lilic, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
In this paper the influence of mechanical treatment during the curing on the quality of Dimljena Svinjska Pecenica is investigated. Meat used in this experiment was divided into two groups, control and experimental. Meat of experimental group was mechanically treated after injection of brine in the tumbler. Parameters of meat yield after brining, weight loss after smoking, and thermal treatment and chemical and sensory characteristics of final products were investigated. According to the results of examination the final product produced with mechanically treated meat had more, desirable sensory characteristics as are the colour, juiciness and softness, as well as high amount of water and protein and low percentage of fat.
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