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Sausages Sensory Analysis
(2015)
A technology sausages with natural taste and spicy aroma of food ingredients and vegetables. The dynamics of changes in the sensory indicators sausages with natural taste and spicy aroma of food ingredients and vegetables ...
Application of New Sprouted Wheat Brine for Delicatessen Products from Horse Meat, Beef and Pork
(2017)
The main task of the meat-processing industry is the production of meat products as the main source of animal protein, ensuring the vital activity of the human body, in the required volumes, high quality, diverse assortment. ...
The Age Influence on the Meat Quality
(2017)
The goat meat's total characteristic productivity for the efficiency of meat and features of its formation obtained from the quantity and quality of meat products. The purpose of slaughters control obtained the goat meat ...
Fatty ACID Composition of Biological Active Additive
(2017)
The researchers of the study developed the formulation of biological additives for sausages, based on the cake of wheat germ, pumpkin, linseed and sesame seeds. The production of biological additives from the cake of wheat ...
The Optimization Additive's Mixing Processes in Based on their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life
(2017)
The mixing order of components during the production of multi-component food product plays key role in formation of its organoleptic and stability. It depends on the interaction of systems like "oil-water", "water-protein", ...
Research of Thermodynamic Parameters of Meat Products
(2016)
The indicator "water activity" is an important tool in the development of technological processes and production, as well as ensue high quality and extend shelf life of food products. All natural foods contain water in ...