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Selected quality attributes of processed meat products stored in modified atmosphere

100%
Cierach M., Stasiewicz M.
Polish Journal of Food and Nutrition Sciences
|
2007
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tom 57
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nr 2[A]
41-45
The experimental materials comprised two kinds of cooked sausages, i.e. coarsely-ground ham sausage and finely-ground sausage. The sausages were packed in modified atmosphere with the following composition: vacuum; 50% N2, 50% CO2; 80% N2, 20% CO2; 20% N2, 80% CO2. The samples were stored at about 4°C for 15 days. Measurements were made in three-day intervals (day 0, 3, 6, 9, 12, 15). Changes in the pH and colour of meat products were monitored during packaging. The colour attributes L*, a*, b* were determined in the CIE system, and the colour stability coefficient ΔE* was calculated. It was found that storage in modified atmosphere with a higher concentration of carbon dioxide caused a considerable decrease in pH. The type of modified atmosphere packaging had no significant effect on changes in the colour parameters L*, a*, b* in meat products. Slight changes in colour attributes observed at the end of storage were most probably caused by chemical changes. There was a correlation between the colour of processed meats and pH values.
2
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Effect of addition of cellulose preparation on the quality and structure of finely ground model processed meat products

84%
Makala H., Kern Jedrychowski J.
Acta Agrophysica
|
2009
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tom 13
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nr 1[166]
The effect of addition of wheat cellulose preparation on the quality and structure of finely ground model products was tested. Apart from potassium tripolyphosphate, the wheat cellulose preparation WF-400 was added to the stuffing, at different levels of addition of technological water: 30, 50 and 80%. The testing of the model processed meat products covered: determination of heat leakage, evaluation of the basic composition in the preserved product block according to the relevant PN ISO standards, quality and profile sensory evaluation, analysis of texture profile and tensile strength of slices with the universal machine Zwick model 1445. The values of the evaluated parameters of texture profile and quality and sensorial profile of model products were substantially affected by the level of addition of technological water. The higher level of water addition substantially lowered the values of the tested parameters. The preparation of tripolyphosphate as well as tripolyphosphate and cellulose effectively reduced cooking losses and they had a structure-creating action, the cellulose preparation “strengthened” the action of phosphates. In result of the trial the use of cellulose preparation as a functional additive and/or with potassium tripolyphosphate to finely ground meat products was found reasonable and, in particular, to the products of different level of addition of technological water.
3

Sensory quality and selected physicochemical properties of processed meat products produced in different plants

84%
Szmanko T., Oziemblowski M., Dworecka E., Dobrowolska D.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
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tom 05
|
nr 2
93-105
The purpose of the study was to assess chemical composition, colour and sen­sory properties of processed meat products: pork ham, “Parówkowa” sausage, “Śląska” sausage and “Krakowska” dry sausage produced without compatibility declaration with Polish Norm in three meat processing plants situated in different regions of Poland. There were determined in our studies content of protein, fat, NaCl, water, free nitrate (III), added polyphosphates and also some parameters of sensory assessment like taste, smell, juiciness and texture. It was concluded that the investigated processed meat products had good nutritive value, similar sensory quality and colour stability. They were also safe in context of free nitrate (III) and added polyphosphates contents. There was compliance of the investigated processed meat products with Polish Norm PN-A-82007 [1996] although no declaration of compliance was printed on the labels.
4

Occurrence of volatile N-nitrosamines in Polish processed meat products

84%
Domanska K., Kowalski B.
Bulletin of the Veterinary Institute in Puławy
|
2003
|
tom 47
|
nr 2
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