[Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].

@article{Hazelkamp1980StorageSO,
  title={[Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].},
  author={G P van den Hazelkamp and Jacques H. Houben and Boguslaw Kr{\'o}l},
  journal={Tijdschrift voor diergeneeskunde},
  year={1980},
  volume={105 21},
  pages={
          900-11
        }
}
'Gelderse rookworst' (Guelders smoked sausage) containing 20 per cent of mechanically processed pork was prepared. The reference product was formulated with 20 per cent of manually deboned pork derived from the same lot of bones. The products were stored for 0, 4 and 8 weeks at 12 degrees C and subjected to chemical analysis (fat oxidation) and sensory evaluation. The type of bones was varied by using ham bones and vertebrae. Bones were used in the fresh state and after six weeks' storage at… CONTINUE READING