Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2001
Volume 4
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Klak W. , Bilska A. , Krysztofiak K. , Sęk P. , Uchman W. 2001. EFFECT OF “VITMEAT-C” PREPARATION ON COLOUR CHANGE AND STABILITY OF “BOLOGNA” TYPE SAUSAGE, EJPAU 4(2), #03.
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-03.html

EFFECT OF “VITMEAT-C” PREPARATION ON COLOUR CHANGE AND STABILITY OF “BOLOGNA” TYPE SAUSAGE

Witold Klak, Agnieszka Bilska, Krystyna Krysztofiak, Piotr Sęk, Waldemar Uchman

 

ABSTRACT



Nowadays, according to expectations of consumer, meat products should be attractive from sensoric point of view, stable and safe. For consumers buying now more products in retail shops, colour is an important criterion by which they evaluate and choose meat products. Due to opinion of consumer, colour reflects proper composition of product, in particularly relation of meat to other compounds, freshness of raw materials and proper conditions of storage. Unexpected colour is associated with low quality of product [7].

Key words: sodium lactate, ascorbic acid, quality improvement, meat products.