Saschenbrecker P W, Tittiger F
Can J Comp Med. 1973 Jan;37(1):5-12.
Chemical parameters obtained for 280 samples randomly selected from a variety of ready-to-eat meat products were used to assess nutritional value and wholesomeness. The products investigated in this study include wieners, bologna, meat loaves, sausages, liver products and mortadella. Evaluations of gross composition (moisture, fat, protein,) were found to be insufficient to fully characterize these products. Fat/protein and water/protein quotients reflected well on the nutritional quality. Limitations in the application of these and other parameters are shown. Correlations of physico-chemical parameters such as redox-potential and available water to susceptibility to bacterial spoilage within this closely defined group were statistically insignificant.
从各种即食肉类产品中随机抽取280个样本所获得的化学参数，用于评估其营养价值和卫生状况。本研究调查的产品包括维也纳香肠、博洛尼亚香肠、肉糕、香肠、肝脏制品和意大利熟香肠。研究发现，对总体成分（水分、脂肪、蛋白质）的评估不足以全面表征这些产品。脂肪/蛋白质和水/蛋白质比值能很好地反映营养质量。文中展示了这些参数及其他参数应用中的局限性。在这个严格定义的产品组中，氧化还原电位和有效水分等物理化学参数与细菌腐败易感性之间的相关性在统计学上不显著。
