Accession Number:

AD0785978

Title:

3,4-Benzpyrene Content in Skinless Frankfurters Produced on a continuous-flow Line,

Descriptive Note:

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:

1973-11-09

Pagination or Media Count:

7.0

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 microgramkg of this carcinogen, but 9 samples of the skinless frankfurters averaged 0.0044 microgramkg.

Descriptors:

• *Carcinogens
• Physicochemical properties
• Bacteriology
• Meat
• Hygiene
• USSR
• Translations

Subject Categories:

• Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE