Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/92848
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dc.contributor.authorUlmer, K-
dc.contributor.authorStankevičiūtė, Jolanta-
dc.contributor.authorGibis, M-
dc.contributor.authorFischer, A-
dc.coverage.spatialDE-
dc.date.accessioned2019-05-18T14:43:30Z-
dc.date.available2019-05-18T14:43:30Z-
dc.date.issued2006-
dc.identifier.issn0015363X-
dc.identifier.otherVDU02-000040869-
dc.identifier.urihttps://hdl.handle.net/20.500.12259/92848-
dc.description.abstractIn part 1 of the publication, a method was described where the production of dry sausage is based oil the substitution of a certain amount of frozen meat with freeze-dried meat and therefore the usual ripening time could be shortened up to eight days. In comparison, in this investigation air-dried meat (ADM) with a remaining humidity content of approx. 32% has been used. The added amount was 10%. This corresponded to a weight loss of 15% at the beginning of the ripening process. Thus, a shortening in the ripening time of seven days could be achieved. Additionally, it has been investigated, if the dry sausage produced with a reduced ripening time is comparable to traditionally produced dry sausage with respect to odour and taste. For this purpose, the sensory impression of samples with weight losses of 25%, 35% and 40% have been determined. These results then have been correlated with results from HS-GC/MS and electronic noseen
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.description.sponsorshipŽemės ūkio akademija-
dc.format.extentp. [96-99]-
dc.language.isode-
dc.relation.ispartofFLEISCHWIRTSCHAFT. , 2006, 86(2)-
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)-
dc.relation.isreferencedbyCAB Abstracts-
dc.subjectShortening of ripening timeen
dc.subjectSliceable dry sausageen
dc.subjectAir-dried meat (ADM)en
dc.subjectSensory propertiesen
dc.subjectGC/MSen
dc.subjectElectronic noseen
dc.subject.classificationStraipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)-
dc.subject.otherChemijos inžinerija / Chemical engineering (T005)-
dc.titleShortening the ripening time of dry sausage - 2. Addition of air-dried meat, comparison of sensory and analytical properties of dry sausagede
dc.typeresearch article-
dc.identifier.isiWOS:000235545000039-
dc.date.updated2019-05-09T11:01Z-
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local.typeS-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptMiškų ir ekologijos fakultetas-
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications
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