Meat snack production with using enzymes






Науковий ступінь

Рівень дисертації

Шифр та назва спеціальності

Рада захисту

Установа захисту

Науковий керівник

Члени комітету



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.


Ключові слова

pork, fermentation, meat, enzymes, beef, свинина, м'ясо, бродіння, ферменти, яловичина, свинина, кафедра технології м’яса і м’ясних продуктів

Бібліографічний опис

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.