CHOSEN QUALITY FACTORS OF SOPOCKA TENDERLOINS PACKAGED UNCHILLED (MODEL RESEARCH)
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 5
Abstract
In order to increase their shelf life, cured meat elements to be use for the production of Sopocka Tenderloins were coated with bacteriostatic substances: sodium lactate, potassium sorbate, mixture of sodium lactate and potassium sorbate, cystatin, and carrageenan or gelatine. After the heat treatment completed, the hot smoked meat products were vacuum packed in a heat-shrink wrap, shock-cooled at 0 °C, and stored at a near cryoscopic temperature (-3 °C) for 42 days. Based on the tests performed, it was found that packaging hot smoked meat products directly upon the completion of the production process, as well as subsequent shock-cooling and storing them at a near cryoscopic temperature had a beneficial effect on their quality.
Authors and Affiliations
Tadeusz Szmańko, Justyna Górecka, Jakub Niedźwiedź, Adam Malicki
Keywords
Related Articles
- EP ID EP104781
- DOI http://dx.doi.org/10.151.93/zntj/2013/90/64-79
- Views 54
- Downloads 0
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