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Issue 5 (2) 2006 pp. 93-105

Tadeusz Szmańko, Maciej Oziembłowski, Ewa Dworecka, Dorota Dobrowolska

Sensory quality and selected physicochemical properties of processed meat products produced in different plants

Abstract The purpose of the study was to assess chemical composition, colour and sensory properties of processed meat products: pork ham, “Parówkowa” sausage, “Śląska” sausage and “Krakowska” dry sausage produced without compatibility declaration with Polish Norm in three meat processing plants situated in different regions of Poland. There were determined in our studies content of protein, fat, NaCl, water, free nitrate (III), added polyphosphates and also some parameters of sensory assessment like taste, smell, juiciness and texture. It was concluded that the investigated processed meat products had good nutritive value, similar sensory quality and colour stability. They were also safe in context of free nitrate (III) and added polyphosphates contents. There was compliance of the investigated processed meat products with Polish Norm PN-A-82007 [1996] although no declaration of compliance was printed on the labels.
Keywords: quality of processed meat products, chemical composition, residues, colour, sensory analysis
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/9_2_2006.pdf

For citation:

MLA Szmańko, Tadeusz, et al. "Sensory quality and selected physicochemical properties of processed meat products produced in different plants." Acta Sci.Pol. Technol. Aliment. 5.2 (2006): 93-105.
APA Szmańko T., Oziembłowski M., Dworecka E., Dobrowolska D. (2006). Sensory quality and selected physicochemical properties of processed meat products produced in different plants. Acta Sci.Pol. Technol. Aliment. 5 (2), 93-105
ISO 690 SZMAńKO, Tadeusz, et al. Sensory quality and selected physicochemical properties of processed meat products produced in different plants. Acta Sci.Pol. Technol. Aliment., 2006, 5.2: 93-105.