Abstract
One of the priorities for stabilization and improvement of functional and technological properties of meat raw material is the use of multifunctional additives. Therefore, the goal of the research was the experimental study of the concept of using multifunctional curing colloidal systems (MFCCS) with optimization of their composition in the technology of cured meat products. Proposed is the methodological solution of the problem of technological realization of meat raw material of different classification groups. The obtained data show the specificity and the relationship between the main functional and technological properties of NOR and DFD chilled beef and MFCCS components. The MFCCS composition is justified according to the compatibility analysis, the specificity of functional and technological properties and the results of the influence on the organoleptic, functional and technological, structural, mechanical and biochemical parameters of model meat systems.Keywords
Cured meat products technology, multifunctional curing colloidal systems, hydrocolloids, connective tissue proteins, plasma proteins, blood hemoglobin, levels of injection, massaging modesREFERENCES
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