Effect of additives on sensory quality of domestic meat products | Vpliv dodatkov na senzoricno kakovost domacih mesnih izdelkov
2014
Murn, M., Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept. , Enota za prasicerejo. | Zemva, M. | Kos, I. | Ceh, T. | Malensek, M. | Kovac, M. | Malovrh, S.
The purpose of this paper was to determine if randomly selected consumers perceive differences between domestic meat products with greater or lesser contents of nitrites, added polyphosphate and salt. Sensory quality was evaluated to 12 dry sausages, 8 dry pork neck, 7 sausages for cooking and 6 bratwursts. The content of nitrites, added polyphosphate and salt were determined in labs. Appearance,
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Эту запись предоставил University of Ljubljana