FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ELIZA KOSTYRA, ZDZISŁAW KOWALSKI, NINA BARYŁKO-PIKIELNA

Title

Effect of sterilisation parameters on sensory quality of model canned meat containing various liver levels

Abstract

Effect of sterilisation coefficients on sensory quality of model canned meat (of paté-type) with varying liver levels was examined. Quantitative descriptive analysis was used to evaluate sensory quality of the model samples. Liver level appeared to be a main factor affecting the sensory quality of model canned meat. Sterilisation coefficient (F) had relatively smaller effect. However both factors: higher liver levels (20%, 30%) and sterilisation coefficient (F10) inteacted, giving as a result higher intensity of all sensory attributes.

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