Optimization of Technology of Canned Meat Products
Optimization of Technology of Canned Meat Products
Author(s): Larissa Vatslavivna Bal’-Prylypko, N. SLOBODIANIUK, G. Brona, R. MOROZIUK, A. Al’ RavashdekhSubject(s): Social Sciences
Published by: Wydawnictwo Oświatowe FOSZE
Keywords: canned mince meat products; technology; protein; consistency; nutritional value; juiciness; viscosity and holding of water; nutritional fibers
Summary/Abstract: It was determined the parameters of quality of functional canned mince meat productsopti-mized by adding of preparations of proteins of blood plasma (2%) and cellular tissues (2.5%), and developed the optimized technology of their production.
Journal: Edukacja - Technika - Informatyka
- Issue Year: VIII/2017
- Issue No: 4
- Page Range: 220-223
- Page Count: 4
- Language: English
