INNOVATIONS IN THE TECHNOLOGIES OF MEET FROZEN SEMI-PRODUCTS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 1, Issue
Abstract
The results of analytical researches concerning the study of contemporary state and perspectives of the development of refrigerated meat products technologies are presented. The consequences of negative processes occurring in meat products due to the implementation of the chain “freezing – refrigeration – defrosting” are characterized. The tasks important for technological process flow of meat refrigerated semi-products are defined. Scientific concept which can work as an operative instrument for purposeful regulation of raw meat properties by using nutritive ingredients and their mixtures with cryo-protecting properties is formulated. It is predicted that they most fully correspond to technological and economic requirements due to hydrophilic properties, influence on structural state of water and ice formation. Main criteria for the choice of nutritive cryo-protecting ingredients and the mixtures on their basis for the manufacture of meat refrigerated semi-products are given. The ways for the maintenance of meat refrigerated semi-products are specified. This will allow to obtain meat products with new consumer properties
Authors and Affiliations
Марина Янчева
Keywords
Related Articles
- EP ID EP177788
- DOI -
- Views 87
- Downloads 0
THE NEW WORD IN THE TECHNOLOGY OF MANUFACTURING PRODUCTS WITH THE USE OF MODERN EQUIPMENT AT CATERING ENTERPRISES
The new method of deep processing of fruit and vegetable raw materials without the use of low temperatures is proposed and developed. It is alternative to cryogenic processing and based on complex effect of steam treatme...
CREATION OF THE NEWEST STRUCTURES OF THE INCLINED BUCKET ELEVATORS THROUGH THE MODERNIZATION OF THE EXISTING ONES
New designs of buckets with the inclined bucket elevators, which have buckets with movable bottoms of different shapes, are developed. High efficiency of such structures’ work is theoretically justified and pra...
РОЗРОБКА ОБЛАДНАННЯ ДЛЯ РЕАЛІЗАЦІЇ КОМБІНОВАНОГО СПОСОБУ ОЧИЩЕННЯ БУЛЬБ ТОПІНАМБУРА
Розвиток та вдосконалення процесу очищення рослинної сировини є актуальним науково-технічним завданням. Одним із найбільш перспективних напрямків інтенсифікації процесу очищення овочів є розробка комбінов...
NANOTECHNOLOGIES IN ELECTRONICS:PROSPECTS OF DEVELOPMENT
Considered issue of the level of the nanotechnology of today. Presented a shot characteristic of the history of the development of nanotechnology; positive and negative sides. We discuss issues of nanotechnology developm...
INFLUENCE OF DIRECTED FEEDING RATIONS ON REGULATION OF QUALITATIVE INDICES OF PORK
Pork is one of the first raw material for meat products production, which also include sausage, canned pork, smoked meat products, intermediate products. It is an important component in meat products, it provides their o...