The Effect of Liquid Smoke on the Quality of Uncooked Smoked Sausages

Authors

  • A.L. Dashtoyan, E.B. Balayan,S.A. Mirzabekyan

Keywords:

uncooked smoked sausage, liquid smoke, smoking, nitrosamines, benzopyrene

Abstract

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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Published

2023-08-24

How to Cite

A.L. Dashtoyan, E.B. Balayan,S.A. Mirzabekyan. (2023). The Effect of Liquid Smoke on the Quality of Uncooked Smoked Sausages. AgriScience and Technology, 4(76). Retrieved from https://journal.anau.am/index.php/anau/article/view/392