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- W4249202252 abstract "Polish salami in Austria contains around 30% base emulsion, 25% fat or 35% fatty pork belly, and around 40% of lean pre-cured pork. A cheese salami is more or less the same as Polish salami except that 20–25% cubed cheese is added to the sausage mass. The type of cheese regularly applied is one with a high melting point such as Swiss Emmental. Kransky is a product produced all over the world and it can be found in countless different shapes and forms. Basically, the product consists of 30– 35% base emulsion, 25–30% fat or 35% fatty pork belly, and around 30–40% pre-cured lean pork. Pork back or neck fat is the preferred fat material used to make Vienna salami. To make this type of salami, frozen fat and lean semi-frozen meat are cut in the bowl cutter using sharp cutter knives so that they are cut cleanly. Cabana in Austria is a high-quality product made from 30–35% base emulsion and 25% fat. The remaining 40–45% is pre-cured lean meat of 90–95% CL grade." @default.
- W4249202252 created "2022-05-12" @default.
- W4249202252 creator A5027505948 @default.
- W4249202252 date "2006-01-01" @default.
- W4249202252 modified "2023-09-24" @default.
- W4249202252 title "Typical non-fermented salami products from around the world" @default.
- W4249202252 doi "https://doi.org/10.1533/9781845691721.2.396" @default.
- W4249202252 hasPublicationYear "2006" @default.
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