EFFECT OF CAVITATION ON THE VOLATILE COMPONENTS OF SAUSAGE PRODUCTS
Abstract
The method for using energy cavitation was studied in the article. Cavitation water treatment technology at the Vologda meatpacking plant excluded inorganic additives from the final product. For example content in a meat product salt is reduced by 15-20 percent, sodium nitrite – by 30 percent, the use of phosphates is excluded. The technology of the cavitation treatment of brines allows to produce meat products with a salt content not higher than 1,8 grams per 100 grams. The technology safes the familiar taste of a meat product and increases the shelf life of it nearly tripled.
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Review
For citations:
Aniskevich O.N. EFFECT OF CAVITATION ON THE VOLATILE COMPONENTS OF SAUSAGE PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2013;(8):235-242. (In Russ.)
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