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The effects of light source on the acceptability of Hungarian, Hot-Hungarian and regular salamis were investigated. The color of all salamis was most preferred (P<0.05) under incandescent (INC) light, as compared to fluorescent (FL) and metal halide (MH). Higher buying response was also evident when INC was used. The two Hungarian salamis, which had a high red component (higher a* and chroma values),...
In the larger Swiss abattoirs the fat score (FS) is determined by default as an indicator of fat quality. The FS refers to the iodine number and is related to the degree of unsaturation of the outer layer of backfat. In a feeding trial with Large White gilts, the FS was determined in 47 carcasses. Meat and fat tissues were prepared for the production of salami (SAL), raw-cured bacon (RCB), pork hamburger...
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