CAVITATION METHODS IN THE PRODUCTION COOKED SAUSAGES
Abstract
The article presents the process of cavitation water treatment as a factor that increases the efficiency and quality of cooked sausages in modern production. Quality of finished meat products, their consumer properties associated primarily with the physico-chemical and biochemical processes in meat systems and technological features of their production. Currently, the most efficient (in terms of energy costs, obtaining a bactericidal effect and increasing the extraction solvent and capabilities), but at the same time water treatment process of a cavitation is poorly known. Therefore, the aim of the work was to evaluate the quality of cooked sausage products produced using the technology cavitation processing of liquid food media.
References
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Review
For citations:
Aniskevich O.N. CAVITATION METHODS IN THE PRODUCTION COOKED SAUSAGES. Topical Issues of Processing of Meat and Milk Raw Materials. 2013;(8):210-218. (In Russ.)
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