DC Field | Value | Language |
dc.contributor.author | Ulmer, K | - |
dc.contributor.author | Stankevičiūtė, Jolanta | - |
dc.contributor.author | Gibis, M | - |
dc.contributor.author | Fischer, A | - |
dc.coverage.spatial | DE | - |
dc.date.accessioned | 2019-05-18T14:43:30Z | - |
dc.date.available | 2019-05-18T14:43:30Z | - |
dc.date.issued | 2006 | - |
dc.identifier.issn | 0015363X | - |
dc.identifier.other | VDU02-000040869 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.12259/92848 | - |
dc.description.abstract | In 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 nose | en |
dc.description.sponsorship | Vytauto Didžiojo universitetas | - |
dc.description.sponsorship | Žemės ūkio akademija | - |
dc.format.extent | p. [96-99] | - |
dc.language.iso | de | - |
dc.relation.ispartof | FLEISCHWIRTSCHAFT. , 2006, 86(2) | - |
dc.relation.isreferencedby | Science Citation Index Expanded (Web of Science) | - |
dc.relation.isreferencedby | CAB Abstracts | - |
dc.subject | Shortening of ripening time | en |
dc.subject | Sliceable dry sausage | en |
dc.subject | Air-dried meat (ADM) | en |
dc.subject | Sensory properties | en |
dc.subject | GC/MS | en |
dc.subject | Electronic nose | en |
dc.subject.classification | Straipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1) | - |
dc.subject.other | Chemijos inžinerija / Chemical engineering (T005) | - |
dc.title | Shortening the ripening time of dry sausage - 2. Addition of air-dried meat, comparison of sensory and analytical properties of dry sausage | de |
dc.type | research article | - |
dc.identifier.isi | WOS:000235545000039 | - |
dc.date.updated | 2019-05-09T11:01Z | - |
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local.type | S | - |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | Miškų ir ekologijos fakultetas | - |
Appears in Collections: | Universiteto mokslo publikacijos / University Research Publications
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