Asian-Australasian Journal of Animal Sciences
- Volume 7 Issue 4
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- Pages.523-526
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- 1994
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- 1011-2367(pISSN)
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- 1976-5517(eISSN)
DOI QR Code
STUDIES ON THE PREPARATION AND UTILIZATION OF HOG SMALL INTESTINE II. EFFECT OF SALTING LEVEL ON THE QUALITY CHARACTERISTICS OF SMALL CASINGS
- Lee, K.T. (Department or Food Science, Kangnung National University) ;
- Kim, H.R. (Faculty of Animal Products Technology, Okayama University) ;
- Kataoka, K. (Faculty of Animal Products Technology, Okayama University)
- Received : 1993.11.24
- Accepted : 1994.06.21
- Published : 1994.12.01
Abstract
This study was carried out to examine the salting and desalting of small casings from hog and to determine the shelf-life during cold storage. The concentration of salt in the casings equilibrated with that of the added salt after 1 day for 10%, after 2 days for 20% after 7 days for 40% salting level. During desalting at 15 and