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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Acta Alimentaria Polonica
卷
8
ISSN
0137-1895
页码
v.155-161(3-4)
语言
英语
注释
36 ref. Summary (Pl).
类型
Journal Article; Summary
来源
Acta-Alimentaria-Polonica (Poland). (1982). v. 8(3-4) p. 155-161.
团体作者
Instytut Przemyslu Miesnego i Tluszczowego, Warszawa (Poland)
Universidad Boliviana Gabriel Rene Moreno, Santa Cruz. Facultad de Ciencias Pecuarias Departamento de Zootecnia.
2012-11-15
AGRIS AP
