The Effect of Liquid Smoke on the Quality of Uncooked Smoked Sausages
Բանալի բառեր-:
uncooked smoked sausage, liquid smoke, smoking, nitrosamines, benzopyreneԱմփոփում
Meat products are highly nutritious, shelf stable and widely consumed food
products. Today, a wide range of meat products is produced in the Republic
of Armenia, which differ from each other in terms of quantity and variety of
raw materials, additives, heat treatment, as well as in storage and packaging
conditions.
The aim of the scientific work is to reveal the threats caused upon the use of
different smoking methods in the production of uncooked smoked sausages in
the meat industry and to study their quality indicators.
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