authors: Agnieszka Bilska, Krystyna Krysztofiak, Piotr Sęk, Waldemar Uchman
title: INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? SAUSAGES
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.
for citation: 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