Studies Concerning the Economic Efficiency and Quality of the Vegetal Sausages
AbstractThe purpose of performed research aimed to establish the influence of protein supplements on the quality and economic efficiency in the processing of a certain semi-smoked sausage assortment using two experimental processing technologies: with 3% soy protein derivatives as supplements and 100% soy protein derivatives as vegetal raw materials. The results revealed that, from an economical point of view, the vegetal processing technology (with exclusively vegetal raw materials) was more efficiently than the supplemented processing technology (with protein derivatives as supplements) and from qualitatively point of view, the obtained values have been in accordance with the in force STAS-es.
Banu, C. et al., (1997), Procesarea industrialÄƒ a cÄƒrnii, Editura. TehnicÄƒ, BucureÅŸti, 351-364
SÄƒlÄƒgean, C. D., (2006) Researches concerning the optimization of using protein derivates in the processing of meat products in casings and the quality of the obtained products, PhD Thesis, USAMV Cluj-Napoca, p. 1-296
***Ordinul 560/2006 pentru aprobarea Normelor cu privire la comercializarea produselor din carne
a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).