Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/11368
Title: Meat snack production with using enzymes
Authors: Pasichny, Vasiliy
Bomko, Irina
Пасічний, Василь Миколайович
Бомко, Ірина Василівна
Keywords: pork
fermentation
meat
enzymes
beef
свинина
м'ясо
бродіння
ферменти
яловичина
свинина
брожение
мясо
ферменты
говядина
кафедра технології м’яса і м’ясних продуктів
Issue Date: 2013
Citation: Pasichniy, V. Meat snack production with using enzymes / V. Pasichniy, I. Bomko // Тhe Second North and East European Congress on Food, 26-29 may 2013. — К.: NUFT, 2013. — P. 239.
Abstract: The modern meat processing technology is aimed at expanding range of new products. One of the improvements in technology search solutions is to adapt the traditional "national cuisine" to the globalization of production. While improvements in technology restructured Jerk meat snacks were made as part of a combination product of beef first (higher) class, lean pork, and enzymes salt ingredients with a high degree of maltodextrin in the fermentation of raw meat to further reduce. While studies we have investigated the conditions for drying samples of ground meat in the two ratios main raw recipe (beef and pork). As a result (after drying) the output is a product with an intense red colour and high-touch indicators.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/11368
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