Nutritional indicators in the technological process of sausage processing

Acta Fytotechnica et Zootechnica

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Title Nutritional indicators in the technological process of sausage processing
Creator Solár, Dušan
Bučko, Ondrej
Čuboň, Juraj
Halo Jr., Marko
Massányi, Martin
Halo, Marko
Massányi, Peter
Description Received: 2020-09-29 Accepted: 2021-02-08 Available online: 2021-02-28 to biological and nutritional value, meat and meat products are among the most important components of humannutrition. The risk of meat contamination is a great concern from the point of view of food safety, and especially human health. Theaim of this study was the determination of nutritional values in meat samples of fresh and smoked sausage. From a technologicalpoint of view, the water content was the highest in meat samples and continually decreased in the samples that underwentprocessing. The water content of the meat samples was 68.2%. In the samples of unsmoked and smoked sausages, the measuredvalues were slightly lower. In the samples of unsmoked sausages, the water content was 63.1%. As the water content decreased,the fat content of the sausages increased. The protein content has not changed significantly in the production process. 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Publisher Acta Fytotechnica et Zootechnica
Date 2021-02-26
Type info:eu-repo/semantics/article

Format application/pdf
Source Acta Fytotechnica et Zootechnica; Vol 24 (2021): Actual Concepts in Agrobiology::Invited Editor: Ing. Jaroslav Andreji, PhD.
Language eng
Rights Copyright (c) 2021 Acta Fytotechnica et Zootechnica

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