Evaluation of Scaling Effects on Physico-Chemical and Microbiological Characteristics of Raw Fermented Sausages

R. Blase; L. Schwendimann; J. Barrett; D. Guggisberg; R. Badertscher; L. Egger; S. Dubois; J. Hummerjohann; H. Stoffers

Evaluation of Scaling Effects on Physico-Chemical and Microbiological Characteristics of Raw Fermented Sausages

In: 63rd International Congress of Meat Science and Technology

Authors:

R. Blase

R. Blase ¹Agroscope, Swiss Federal Research Institute for the Agri-food Sector, Switzerland

Search for other papers by R. Blase in
Current site
Google Scholar
PubMed

L. Schwendimann

L. Schwendimann ¹Agroscope, Swiss Federal Research Institute for the Agri-food Sector, Switzerland

Search for other papers by L. Schwendimann in
Current site
Google Scholar
PubMed

J. Barrett

J. Barrett ²School of Agricultural, Forest and Food Sciences, Berne University of Applied Sciences, Switzerland; ralf.blase@agroscope.admin.ch

Search for other papers by J. Barrett in
Current site
Google Scholar
PubMed

D. Guggisberg

D. Guggisberg ¹Agroscope, Swiss Federal Research Institute for the Agri-food Sector, Switzerland

Search for other papers by D. Guggisberg in
Current site
Google Scholar
PubMed

R. Badertscher

R. Badertscher ¹Agroscope, Swiss Federal Research Institute for the Agri-food Sector, Switzerland

Search for other papers by R. Badertscher in
Current site
Google Scholar
PubMed

L. Egger

L. Egger ¹Agroscope, Swiss Federal Research Institute for the Agri-food Sector, Switzerland

Search for other papers by L. Egger in
Current site
Google Scholar
PubMed

S. Dubois

S. Dubois ¹Agroscope, Swiss Federal Research Institute for the Agri-food Sector, Switzerland

Search for other papers by S. Dubois in
Current site
Google Scholar
PubMed

J. Hummerjohann

J. Hummerjohann ¹Agroscope, Swiss Federal Research Institute for the Agri-food Sector, Switzerland

Search for other papers by J. Hummerjohann in
Current site
Google Scholar
PubMed

, and

H. Stoffers

H. Stoffers ¹Agroscope, Swiss Federal Research Institute for the Agri-food Sector, Switzerland

Search for other papers by H. Stoffers in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 490–491

DOI:: https://doi.org/10.3920/9789086868605_216

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Agroscope implements methodologies for challenge tests and considers if results of trials with raw fermented sausages in smaller scale productions are transferable to industrial scale production. Three parameters were investigated: (1) two different sized fermentation chambers; (2) three different sizes of production scale (industrial vs pilot vs lab) and (3) different sausages-diameters. Samples were analyzed after 0, 1, 3, 7, 16, 28 days on physico-chemical parameters and microbial growth. Chamber size did not influence pH curves. Weight loss was slightly accelerated in industrial scale, but physico-chemical and microbiological characteristics were similar. The different equipment in the three scales seemed to not affect physico-chemical and microbiological characteristics. A smaller sausage-diameter accelerated the drying process and thus changed characteristics of final product.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000216.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	58	30	13
Full Text Views	0	0	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Evaluation of Scaling Effects on Physico-Chemical and Microbiological Characteristics of Raw Fermented Sausages

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics