Protein preparations of animal origin in the technology of broiled semifinished products

Abstract

Refrigeration and frozen semi-finished products occupy a weighty niche in the assortment of meat products. However, such processes as the accumulation of products of decomposition of proteins and lipids lead to a decrease in nutritional value and organoleptic properties of products. To solve this problem, protein preparations are used that can simulate the functional and technological properties of meat systems with different biological and physico-chemical characteristics and improve the quality and composition of meat products.