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TECHNOLOGY ACCELERATION COLD SMOKED SAUSAGE
Journal: Science and world (Vol.2, No. 19)Publication Date: 2015-03-23
Authors : Nesterenko A.A.; Keniyz N.V.;
Page : 71-74
Keywords : cold smoked sausage; technical standards; maturation; drying; production; acidity; forcemeat; starter cultures; electromagnetic treatment.;
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Abstract
Today there are a number of technological approaches for accelerating the maturation and drying of cold smoked sausage. We propose a new way of intensifying technological process based on electromagnetic treatment of starter cultures and meat products. This paper presents the results of commercial production of cold smoked sausage and reasons for the potential use of electromagnetic treatment for accelerating technological process.
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Last modified: 2016-07-13 18:20:27