ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2004, 1 (38), 105 - 119

TADEUSZ SZMAŃKO, ZBIGNIEW DUDA, JAROSŁAW SZCZEPAŃSKI

THE IMPACT OF STORING PROCESSED MEAT PRODUCTS AT NEAR CRYOSCOPIC TEMPERATURE AND IN A FROZEN STATE ON THEIR SENSORY PROPERTIES

S u m m a r y

The objective of this investigation was to evaluate the impact of the storage conditions of cured, smoked and processed meat products wrapped in an non-arrier wrapping (parchment) on their sensory properties. Meat products (ham, collar, and streaky bacon) were stored as cured semi-products at a near cryoscopic temperature (-3°C) during a period of 4 weeks and at a temperature of -18°C during 4 and 8 weeks. The experimental material was also stored, as a final product, under the above mentioned conditions. After the storage, the semi-products were smoked and scalded. The experimental products were also evaluated after an additional storing period of 7 days in a refrigerator (3°C). It was stated that storing processed meat products under the experimental conditions did not significantly deteriorate their sensory qualities.

Key words: cured smoked meat products, storage, sensory evaluation