КОМБИНИРОВАННЫЕ МЯСНЫЕ ФАРШИ И БЕЗОПАСНОСТЬ КУЛИНАРНОЙ ПРОДУКЦИИ ИЗ НИХ

MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM

Makhacheva EV. ^a

Affiliation

a Company «Food-Master»

Copyright ©Makhacheva et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The results of experimental studies on the development and selection of optimum process parameters for the combined chopped food products based on chicken meat on the technology of chilled foods. Studied the microbiological safety performance semi-finished chilled, chopped reclaimed meat products. Determined by organoleptic properties of meat-cal chopped food products during storage.

Keywords

Mixed minced meat, chopped meat products, chilled food technology, safety, shelf life properties

REFERENCES

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Позняковский, В.М. Экспертиза мяса и мясопродуктов / В.М. Позняковский. - Новосибирск: Изд-во Новосиб. ун-та, 2001. - 526 с.
Изгарышев, А.В. Активность воды - интегральный показатель оценки качества растительного сырья в процессе хранения / А.В. Изгарышев, С.А. Равнюшкин, В.А. Ермолаев // Техника и технология пищевых производств. - 2010. - № 4. - С. 85-88.

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