Results 1 to 10 of about 108,637 (221)
Specialized meat semi-finished products for prevention of liver diseases
Пищевые системы, 2021 Dietetic therapy plays an important role in prevention and treatment of non-communicable, alimentary-dependent diseases including the bile duct diseases and chronic liver injury.
O. P. Boleshenko +2 more
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MICROBIOLOGICAL MONITORING OF COMMERCIAL POULTRY MEAT SEMI-FINISHED PRODUCTS
RUDN Journal of Agronomy and Animal Industries, 2017 Materials on microbiological studies of semifinished products from poultry meat (fillets, minced meat, mechanically deboned meat), made in real time in 2016-2017 are presented. Microbiological indicators of semi-finished products of various manufacturers
A M Abdullaeva +2 more
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Development of new recipes for minced meat semi-finished products using Allium ursinum [PDF]
E3S Web of Conferences, 2023 This work considers the advantages of using Allium ursinum in the formulation of minced meat semi-finished products as the main source of high amounts of ascorbic acid, dietary fiber, as well as additional biologically active substances, such as vitamins,
Ivanova Galina +4 more
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Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons [PDF]
Теория и практика переработки мяса, 2022 Microbiological examination of contamination of imported and domestic meat products with pathogenic bacteria Listeria monocytogenes depending on a meat type, technology and season was carried out during 2017–2019.
Yu. K. Yushina +7 more
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Improvement of poultry meat marinated semi-finished product technology
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023 This article focuses on the improvement of technology for marinated semi-finished products made from poultry meat. The production of marinated meat semi-finished products is gaining consumer preference, as they differ not only in sensory characteristics ...
I. Simonova +3 more
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Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials [PDF]
Техника и технология пищевых производств, 2021 Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental
Igor A. Korotkiy +3 more
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MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS [PDF]
Техника и технология пищевых производств, 2016 One way to solve the problem of balancing the chemical composition of minced meat semi-finished products is the integrated use of raw materials of animal and vegetable origin.
Samchenko O.N., Merkucheva M.A.
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Functional and technological properties of meat semi-finished products with BAA
Proceedings of the Voronezh State University of Engineering Technologies, 2022 The article presents the basic information about the functional and technological properties of semi-finished meat products with biologically active additives of vegetable powders: fiber, chia seeds, ground black pepper. The choice of a biologically active fiber supplement, chia seeds, for the creation of a meat semi-finished product for functional ...
A. T. Vasyukova +5 more
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Optimization of the composition of minced meat semi-finished products
IOP Conference Series: Earth and Environmental Science, 2020 Abstract To achieve a balanced composition of the product in terms of nutritive value, many researchers recommend combining meat raw materials with vegetable components. The paper presents a technique to optimize the formulation of minced meat semi-finished products developed by mathematical modeling. The main components of semi-finished
O V Zinina +5 more
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Honey as a component of marinade for semi-finished meat products
ANIMAL SCIENCE AND FOOD TECHNOLOGY, 2021 The specific features of the biochemical composition and properties of raw meat determine the necessity of finding new technologies for its processing to obtain new products with high consumer properties. The actual area of technology development is the enrichment of raw meat with useful components with functional and technological properties that have
L. M. Tyshchenko +3 more
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