FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

TADEUSZ SZMAŃKO, JUSTYNA GÓRECKA, JAKUB NIEDŹWIEDŹ, ADAM MALICKI

Title

Chosen quality factors of sopocka tenderloins packaged unchilled (model research)

Abstract

In order to increase their shelf life, cured meat elements to be use for the production of Sopocka Tenderloins were coated with bacteriostatic substances: sodium lactate, potassium sorbate, mixture of sodium lactate and potassium sorbate, cystatin, and carrageenan or gelatine. After the heat treatment completed, the hot smoked meat products were vacuum packed in a heat-shrink wrap, shock-cooled at 0 °C, and stored at a near cryoscopic temperature (-3 °C) for 42 days. Based on the tests performed, it was found that packaging hot smoked meat products directly upon the completion of the production process, as well as subsequent shock-cooling and storing them at a near cryoscopic temperature had a beneficial effect on their quality.

Keywords

smoked meat products, bacteriostatic coatings, packaged unchilled, cryscopic storing, qualitative parameters

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