Accession Number : AD0785978
Title : 3,4-Benzpyrene Content in Skinless Frankfurters Produced on a continuous-flow Line,
Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
Personal Author(s) : Ruchkovskii,B. S. ; Konstantinov,V. V. ; Tiktin,M. A. ; Morgulis,M. M. ; Babanov,G. K.
Report Date : 09 NOV 1973
Pagination or Media Count : 7
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.
Descriptors : *Carcinogens, Physicochemical properties, Bacteriology, Meat, Hygiene, USSR, Translations
Subject Categories : Food, Food Service and Nutrition
Distribution Statement : APPROVED FOR PUBLIC RELEASE