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- Irmscher, S.B.; Böjthe, Z.; Herrmann, K.; Gibis, M.; Kohlus, R.; Weiss, J.
- Journal of food engineering 2013 v.117 no.3 pp. 316-325
- meat emulsions, etc ; energy; fermentation; grinding; knives; lean meat; physicochemical properties; pork bellies; raw materials; salami; sensory properties; temperature; texture; Show all 13 Subjects
- ... The influence of process conditions (knife geometry, volume flow rate, and bulk mass temperature) on structure, physicochemical properties, and sensory performance of fermented coarse meat emulsions (aka salami) was evaluated. Salamis (65% lean pork meat, 35% pork belly) were prepared by passing mixtures through knife-plate assemblies with varying knife blade numbers (6–10). Casings were filled an ...