ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΩΝ ΚΟΝΣΕΡΒΩΝ GULASCH ΚΑΙ "ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ"

THE WEIGHT LOSS OF MEAT IN TWO TYPES OF CANNED READY-TO-EAT FOOD IS EXAMINED. CANNED GULASCH AND MEAT WITH GREEN BEANS WERE PRODUCED AND STERILIZED USING TWO DIFFERENT TEMPERATURES. SENSORY EVALUATION OF THE FINISHED PRODUCTS WAS FOLLOWED. TWO METHODS WERE EMPLOYED FOR THE DETERMINATION OF THE MEAT'S WEIGHT LOSS INTHE CANNED FOODS: SUCCESSIVE WEIGHTING AND CHEMICAL ANALYSIS. THE CANNED GULASCH WAS STERILIZED USING TEMPERATURES OF 120 C AND 130 C WHILE THE CANNED GREEN BEANS WERE STERILIZED IN TEMPERATURES OF 115 C AND 125 C. TEN EXPERIMENTS WERE PERFORMED AT EACH STERILIZATION TEMPERATURE. THE ORGANOLEPTIC PROPERTIES WERE EXAMINED BY PANELISTS.

Grantor dc:publisher

Aristotle University Of Thessaloniki (AUTH)

Year dc:date

1986

Author dc:creator

• Αγακίδου, Ευανθία

• ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ
• ΚΟΝΣΕΡΒΑ ΓΚΟΥΛΑΣ
• ΚΟΝΣΕΡΒΑ ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ
• Οργανοληπτικός έλεγχος
• CANNED GULASH
• CANNED MEAT WITH GREEN BEANS
• Sensory evaluation
• WEIGHT LOSS OF MEAT
• Γεωπονικές Επιστήμες και Κτηνιατρική
• Κτηνιατρική
• Agricultural and Veterinary Sciences
• Veterinary Science

Language dc:language

gre

Identifier

10.12681/eadd/0038

OAI identifier oai:identifier

oai:10442/0038