Optimization of Technology of Canned Meat Products

• Authors: BAL’-PRYLYPKO L. , SLOBODIANIUK N. , BRONA G. , MOROZIUK R. , AL’ RAVASHDEKH A.
• Languages of publication: EN

Abstracts

EN

It was determined the parameters of quality of functional canned mince meat productsoptimized by adding of preparations of proteins of blood plasma (2%) and cellular tissues (2.5%), and developed the optimized technology of their production.

Keywords

EN

canned mince meat products; technology; protein; consistency; nutritional value; juiciness; viscosity; and holding of water; nutritional fibers

• Publisher: Uniwersytet Rzeszowski
• Journal: Edukacja-Technika-Informatyka
• Year: 2017
• Volume: 8
• Issue: 4
• Pages: 220-223

Dates

published

2017

Contributors

author

BAL’-PRYLYPKO L.

• National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

author

SLOBODIANIUK N.

• National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

author

BRONA G.

• National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

author

MOROZIUK R.

• National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

author

AL’ RAVASHDEKH A.

• National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

References

• Bal’-Prylypko, L.V. (2012). Innovative Technologies of Qualitative and Safe Meat Products (In Ukrainian). K.: NULES of Ukraine.
• Bal’-Prylypko, L.V. (2016). Optimization of Biotechnology of Salted Meat Products in Use of Multicomponent Brines. Food Industry of Agricultural Complex of Industry, 5, 4–9.
• Bal’-Prylypko, L.V., Slobodianiuk, N.M., Leonova, B.I., Kryzhova, Yu.P. (2016). Actual Problems of the Meat-Processing Industry. K.: TOV “TsP “KOMPRINT”.

Identifiers

DOI

10.15584/eti.2017.4.28