Professional paper

Production of semi-dry meat products

Zdravko Đermanović

Abstract

The paper describes the whole technological process of certain semi-dry meat products, while special attention has been paid to the application of modern technological procedures of brine injection, tumbling and thermal treatment in automatic thermo chambers.
In conclusion, side by side have been presented the advantages of production of semi-dry meat products with modern technological procedures in comparison with classical ones, which included drastically reduced pickling time, significantly increased shelf life, yield instead of ooking loss, and better organoleptic properties: colour, consistency, aroma, and especially taste (saltiness and juiciness), lower calories value, productivity, with economy and cost effectiveness being on the considerable level.

Keywords

Semi-dry meat products; injection; tumbling

Hrčak ID:

22464

URI

https://hrcak.srce.hr/22464

Publication date:

15.12.2006.

Article data in other languages: croatian

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