Email this article Significance of electromagnetic treatment in production technology of cold smoked sausage
Abstract
Today there are a number of technological approaches for accelerating the maturation and drying of cold smoked sausage. We propose a new way of intensifying technological process based on electromagnetic treatment of starter cultures and meat products. This paper presents the results of commercial production of cold smoked sausage and reasons for the potential use of electromagnetic treatment for accelerating technological process.
Keywords
cold smoked sausage, technical standards, maturation, drying, production, acidity, forcemeat, starter cultures, electromagnetic treatment
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