Title
INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF “LUNCH MEAT” SAUSAGES
Autor
Agnieszka Bilska, Krystyna Krysztofiak, Piotr Sęk, Waldemar Uchman
Keywords
Vitacel, quality, sausages
Abstract
It was found that drip out observed during the production processing and storage of “lunch-meat” sausages can be blocked by the addition of “Vitacel” preparation (1,5%). This addition prevents also the deterioration of consumer quality during the storage of these sausages. The strongest influence was observed while estimating the consistency and juiciness.
Pages
47-53
Cite
Bilska, A., Krysztofiak, K., Sęk, P., Uchman, W. (2002). INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF “LUNCH MEAT” SAUSAGES. Acta Sci. Pol. Technol. Aliment., 1(1), 47-53.
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