ПЛАНИРОВАНИЕ ЭКСПЕРИМЕНТА ПРИ ИССЛЕДОВАНИИ ПРОЦЕССА ПОСОЛА ГОВЯДИНЫ С ИСПОЛЬЗОВАНИЕМ БАКТЕРИАЛЬНЫХ КОНЦЕНТРАТОВ

INVESTIGATION OF BEEF SALTING PROCESS USING BACTERIAL CONCENTRATES

Anna P. Nikiforova ^a

Khankhalaeva IA. ^a

Affiliation

a The East-Siberia State University of Technology

Copyright ©Nikiforova 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 investigation on beef salting process using bacterial concentrates of Propionibacteium has been conducted. An optimal quantity of bacterial concentrate was chosen using experiment design methods.

Keywords

Meat salting, experiment design, experim ent design, specialty meats, beef

REFERENCES

Хамагаева, И.С. Использование пробиотических культур для производства колбасных изделий / И.С. Хамагаева, И.А. Ханхалаева, Л.И. Заиграева. - Улан-Удэ: Изд-во ВСГТУ, 2006. - 204 с.
Ханхалаева, И.А. Особенности созревания фарша варено-копченых колбас с новым бакпрепаратом / И.А. Ханхалаева, И.С. Хамагаева, Н.К. Барнакова // Хранение и переработка сельхозсырья. - 2006. - № 10.

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