abstract: The checking of the influence of casing type and packaging method onto sensory quality changes of Wiener type sausages characterized by their different formulation was the aim of the present study. Based on the wide sensory evaluation of experimental sausages, the “nojax” type casing was selected as the best one for more detailed searching. The obtained results show the significantly better quality of all experimental sausages packed and stored under gas modified atmosphere than the vacuum packed sample.
for citation: Bilska A.,Krysztofiak K.,Uchman W.,Woroch K., 2004. INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES. Acta Sci.Pol., Technol. Aliment. 3(1), 145-155