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Altmann M.,Süß R.,von Lengerken G., 2005. QUALITY OF EWE CARCASSES AND POSSIBILITIES OF USAGE OF THEM TO MANUFACTURING OF SALAMI TYPE SAUSAGES. Acta Sci.Pol. Technol. Aliment. 4 (1), 133-146

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Issue 4 (1) 2005 pp. 133-146

Monika Altmann, Reinhard Süß, Gerhard von Lengerken

QUALITY OF EWE CARCASSES AND POSSIBILITIES OF USAGE OF THEM TO MANUFACTURING OF SALAMI TYPE SAUSAGES

Abstract The purpose of the study was determination the usefulness of the meat of adult sheep – ewes rejected from the breeding flock, to manufacturing of salami type sausages, taking into particular consideration the age and the fatty grade. Animal materials were 1-year and 4-years old East Frisian ewes and carcasses obtained from them (40 pieces). Referring to fatty grade there were given off 4 groups essentially varying in meat-to-fat proportion. The quality of carcasses, quality of meat and finished product were evaluated. Statistical significant differenced were found in percentage of round-kidney fat and covering fat contents of carcasses. In the age groups the level of carcass fat contents was increasing with ewes’ bodies’ weights. Values of pH of searched muscles were on medium, not differing standards, level. Losses arising during storing and cooking were directly increasing according to meat maturation period. Losses levels were higher in M. semimembranosus than in M. longissimus. Significant influence of age group on losses was found during storage of M. longissimus after 4 days of maturation. Values of sharing force measured in 11-th day p.m. for M. longissimus were 2.8 or 3.1 kg/cm2. These values are characteristic for delicate meat comparable to lamb meat. Sharing force measured after 11 days of maturing for M. semimembranosus was higher and was 3.9 to 4.1 kg/cm2. Salami produced in two flavoring versions, independently on the maturation period, met the high acceptance of consumers. As a rule salami matured during 28 days was better assessed. Sausage made of carcasses of ewes of higher fat content had better sensory assess. Age of animals had negligible influence, statistical insignificant, on results of carried out evaluation.
Keywords: sheep, carcass, meat, salami, quality
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For citation:

MLA Altmann, Monika, et al. "QUALITY OF EWE CARCASSES AND POSSIBILITIES OF USAGE OF THEM TO MANUFACTURING OF SALAMI TYPE SAUSAGES." Acta Sci.Pol. Technol. Aliment. 4.1 (2005): 133-146.
APA Altmann M.,Süß R.,von Lengerken G. (2005). QUALITY OF EWE CARCASSES AND POSSIBILITIES OF USAGE OF THEM TO MANUFACTURING OF SALAMI TYPE SAUSAGES. Acta Sci.Pol. Technol. Aliment. 4 (1), 133-146
ISO 690 ALTMANN, Monika, Süß, Reinhard, LENGERKEN, Gerhard von. QUALITY OF EWE CARCASSES AND POSSIBILITIES OF USAGE OF THEM TO MANUFACTURING OF SALAMI TYPE SAUSAGES. Acta Sci.Pol. Technol. Aliment., 2005, 4.1: 133-146.