3,4-Benzpyrene Content in Skinless Frankfurters Produced on a continuous-flow Line,
Abstract
A new, highly economical continuous-flow method of making skinless frankfurters has been devised. A comprehensive study of frankfurters prepared by the new technique showed that their physico-chemical, bacteriological, and organoleptic properties did not differ from those of frankfurters prepared with techniques in current use; they also posessed good taste quality. They contained, moreover, much less 3,4-benzpyrene than frankfurters prepared by ordinary methods. Ten samples of 'Russian' style frankfurters contain, on the average, 0.59 microgram/kg of this carcinogen, but 9 samples of the skinless frankfurters averaged 0.0044 microgram/kg.
Document Details
- Document Type
- Technical Report
- Publication Date
- Nov 09, 1973
- Accession Number
- AD0785978
Entities
People
- B. S. Ruchkovskii
- G. K. Babanov
- M. A. Tiktin
- M. M. Morgulis
- V. V. Konstantinov
Organizations
- United States Army Foreign Science and Technology Center