TY - JOUR T1 - INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? SAUSAGES A1 - Agnieszka Bilska A1 - Krystyna Krysztofiak A1 - Piotr Sęk A1 - Waldemar Uchman JO - Acta Sci. Pol. Technol. Aliment VL - 1 IS - 1 SP - 47-53 Y1 - 2002 UR - https://www.food.actapol.net/volume1/issue1/5_1_2002.pdf SN - 1644-0730 KW - Vitacel, quality, sausages AB - 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. ER -