title: [Consistometric study of meat and meat products. 6. Comparative determination of raw sausage consistency during curing].
abstract: Comparative consistometric tests, using two different measuring methods, were applied to raw sausages in a random sampling process over a somewhat extended period of time. A close relationship (r= -0.819) was found to exist between the data obtained from a modified Höppler consistometer, on the one hand, and those measured by means of a penetrometer, on the other. The penetrometer proved to be suitable for measurement under practice conditions, while more specific strength parameters (S/2, tan alpha) were successfully measured by means of the modified Häppler consistometer.
mesh_terms: D000818:Animals; D002417:Cattle; D005519:Food Preservation; D008460:Meat; D008461:Meat Products; D008722:Methods; D011786:Quality Control
vernacular_title: Konsistometrische Untersuchungen an Fleisch und Fleischprodukten. 6. Mitteilung: Vergleichende Bestimmungen der Konsistenz von Rohwürsten während des Reifungsverlaufes.