Results 11 to 20 of about 108,692 (271)

Study of the composition of enriched meat semi-finished products

IOP Conference Series: Earth and Environmental Science, 2022
Abstract The article presents the results of research on the enrichment of minced meat with animal and vegetable products in order to obtain a functional product that meets 10% of the body's needs for basic nutrients and energy. Milk of 3.2% fat, chicken eggs, rice, parsley, carrots, white cabbage, potatoes and onions were selected for ...
A T Vasyukova, K V Lyubimova, I U Kusova, B U Baikhozhaeva, V G Kulakov, V A Tytar   +5 more
openaire   +2 more sources

The veterinary and sanitary control for semi-finished meat products

RUDN Journal of Agronomy and Animal Industries, 2015
Carried out monitoring studies of various semi-finished meat, studied animal health indicators of natural portioned semis (steak) manufacturing enterprises, and real-time installed in selected samples of semi-finished products of individual differences ...
I G Seryogin, A M Abdullayev, D V Nikitchenko, E V Kulikov   +3 more
doaj   +3 more sources

The effect of beet fibers on the properties of elk meat semi-finished products [PDF]

E3S Web of Conferences, 2020
When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters ...
Zaсhesova Inessa, Kolobov Stanislav, Shagaeva Natalia   +2 more
doaj   +2 more sources

Formulation development, raw material calculation, and equipment selection for minced meat semi-finished products under improved technology

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
The article presents the results of comprehensive studies aimed at improving the technology of producing chopped meat semi-finished products using natural functional ingredients to enhance their nutritional and biological value.
U. Drachuk, I. Simonova, B. Halukh, І. Basarab, H. Koval, K. Ruzhylo   +5 more
doaj   +2 more sources

Quality assessment of meatcontaining semi-finished minced products with duck meat

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019
An urgent issue for meat processing companies is to expand their product range and increase production, and to make the product economically viable for the consumer. One of the ways to solve this problem is to produce meat-containing foods.
N. V. Bozhko, V. I. Tischenko, V. M. Pasichnyi   +2 more
doaj   +3 more sources

EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS

Foods and Raw Materials, 2018
The increase in the shelf life of perishable food products is one of the priority trends in the development of the food and processing industry.
R. Timakova, S. Tikhonov, N. Tikhonova, I. Gorlov   +3 more
semanticscholar   +3 more sources

IMPROVING THE TECHNOLOGY OF MEAT SEMI-FINISHED PRODUCTS FOR FUNCTIONAL PURPOSES

Mechanics and Technologies, 2023
Қазіргі таңда отандық ет өндірушілердің басты міндеті сапалы өнім өндіру, тағамдық құндылығы жоғары ет өнімдерін шығару, төмендетілген құны бар шикізатты пайдалану. Бұл жағдайда органолептикалық қасиеттері жогары өнімдерді алуға болады. Ет жартылай фабрикаттардың тағамдық құндылығын олардың құрамына тек құнды химиялық құрамы ғана емес, сонымен қатар ...
С. Әлтайұлы, А.Е. Құмарбекова, С.А. Карденов   +2 more
openaire   +2 more sources

Improvement of freezing processes for meat semi-finished products [PDF]

Journal International Academy of Refrigeration, 2020
E.V. Korotkaya, G.F. Sahabutdinova
openaire   +3 more sources

INCREASE OF FOOD AND BIOLOGICAL VALUABILITY OF MEAT SEMI-FINISHED PRODUCTS

Алматы технологиялық университетінің хабаршысы, 2021
This article presents meat semi-finished products - cutlets, with increased biological value, with the addition of buckwheat groats instead of wheat bread. Buckwheat is very rich in vitamins and minerals, it has numerous healing properties.
L. . Syzdykova, A. . Bulambaeva, ZH. . Yessenkulova   +2 more
doaj   +1 more source

RESEARCH OF THE SOY OKARA IMPACT ON THE QUALITY INDICATORS OF MEAT CHOPPED SEMI-FINISHED PRODUCTS

Алматы технологиялық университетінің хабаршысы, 2022
The article presents studies of the influence of the recipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined composition using raw materials of ...
Mamura Absalimova, Lyazzat Baibolova, Aigul Taeva, Irina Glotova   +3 more
doaj   +3 more sources