Liha töötlemine
by the sausage can be oxidized. The contents conditions.
of guaiacol and phenol in smoked sausages The intensity J of the color of the smoked
stored 1 month may decrease by about 35%. products is primarily related to the optical
density of the smoke E0 and the time of
smoking τ :
The Sensory Effects
J = kE0 τ
Introduction
The value of k increases with the rise in
The desirable, sensory properties of smoked smoke temperature and velocity. High tem-
products result from the concerted action of perature favors the development of dark
salting or curing, seasoning, pre-drying, color, since it increases the concentration of
smoking, and heating, and in some cases also the components of the dispersing phase of
dyeing
annaabi.ee 
