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Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften / Ripening of dry cured pork in vakuum packaging part 1: Influence on the physico-chemical properties
(Deutscher Fachverlag GmbH, Frankfurt Main, 2007)
In this paper the physico-chemical properties of dry cured pork after drying, ripening and storage were investigated. Dry cured pork was produced by three different ways, such as: (a) curing/drying/ripening/storage in the ...
Uticaj vakuum-pakovanja i pakovanja sa modifikovanom atmosferom na sadržaj ukupnog isparljivog azota i senzornu ocenu mlevenog mesa / Effect of vacuum and modified atmosphere packaging on the content of total volatile nitrogen and sensory evaluation of minced meat
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2014)
Pakovanjem se produžava održivost mesa, odnosno sprečava kontaminacija i
odgađa kvar. Pored broja mikroorganizama, pokazatelji kvara mogu biti sadržaj
ukupnog isparljivog azota i senzorna ocena prihvatljivosti mirisa, ...