Перегляд за Автор "Harmash, Anna"

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Use of different smoking methods in the technology of meat products
(2024) Chernyushok, Olga; Poloz, Denys; Harmash, Anna
Smoking is one of the oldest methods of meat processing, traditionally used t extend the shelf life of products and impart distinctive flavors and aromas. Modern smoking technologies allow to produce meat products with various organoleptic properties, depending on the method of treatment. The choice of smoking method directly affects the texture, color, flavor, and shelf life of the product. Pates are a popular food product due to their delicate texture and rich taste The main component of their quality is properly prepared meat raw materials, which depends on the taste, aroma, structure and nutritional value of the finished product. The technological process of preparing raw materials includes several important stages, each of which requires careful execution to achieve high quality pate.