ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Development of a Cooked and Smoked Meat Product from Mutton

Abstract
The technology of a cooked and smoked product from mutton using syringe brine has been developed. Syringe brine includes lactic protein «Anisomin», carraginan «Bengel MBF-270», food phosphate «Biophos-90», ferment «Tripsin» and salting ingredients. The influence of the type of syringe brine on the change of technological indices of salted convenience foods and quality characteristics of the finished product has been studied. It has been revealed that a successive mechanical treatment of a starting raw material by the tenderization and rubbing method contributes to the forming of a single massive structure after heat treatment.
Keywords
Complex of additives, syringe brine, technological properties, mutton, salting, composition, technology
REFERENCES
  1. Антипова, Л.В. Методы исследования мяса и мясопродуктов / Л.В. Антипова, И.А. Глотова, И.А. Рогов. - М.: Колос, 2001. - 376 с.
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