Abstract
Newly Developed Direct Current Refrigeration Technique to Improve the Sustainability of Sausage Drying Process
Highlights
Cutting and processing of pork for their meat is one of the most well-known traditions of Hungary
In Table 6 can be read the experimental result performed in daily period
We can see from the results that the selected sausage-bunches had different mass reduction depending on their position in the chamber
Summary
Cutting and processing of pork for their meat is one of the most well-known traditions of Hungary. Sausage belongs to this kind, its process and consumption are traditionally typical in that country. Many different tastes of sausage can be defined, but there are elemental requirements for the end-product quality. These kinds of requirements include for example the appropriate smoking and drying. Drying makes the quality of sausage better [1]. It is one of the essential steps for producing the best sausage [2].
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