Agnieszka Bilska, Krystyna Krysztofiak, Piotr Sêk, Waldemar Uchman
INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? 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.
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http://www.food.actapol.net/issue1/volume2/5_1_2002.pdfKeywords: Vitacel, quality, sausages
For citation:
Bilska A.,Krysztofiak K.,Sêk 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