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Meat technology
Various calibres of salami during drying
In addition, the intention is also to create the possibility of competently addressing meat technology problems and requests brought to ALP by practitioners and of working out relevant solutions. (Partial) financing will be sought from external contractors at least in the medium term.
Production of „Brühwürste“ (cooked sausages) in the cutter
Current or forthcoming research studies:
- Specific variation in the quality of boiled ham (dissertation together with ETH Zurich)
- Manufacture of sausage filling mass without additives with E numbers (focus: colour development)
- Use of milk proteins in the manufacture of cooked sausage products
- Use of transglutaminase to improve crispness and to reduce the addition of phosphate in cooked sausages
- Reduction of fat with inuline in cooked sausages
- Use of meat separated by means of a Baader machine in the processing of raw sausages
- Tests of a small climate chamber for raw sausages
- Influence of the degree of filling of a cutter on the properties of the stuffing in the manufacture of cooked sausages
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