STUDY OF ORGANOLEPTIC AND MICROBIAL CHARACTERISTICS OF MEAT PATE
Journal Title: World Science - Year 2017, Vol 4, Issue 5
Abstract
This study represents the technology and formulation of meat-vegetable pate using maral meat, protein enricher and vegetable filler (bean). Three recipes of pates with different quantity of used ingredients, such as maral meat, protein enricher and bean, are developed. The pates are evaluated by sensory characteristics and microbial norms compliance with requirements of technical guideline of Custom Union TRTS 034/2013 “About meat and meat products safety”.
Authors and Affiliations
Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Malika Baybalinova, Tamara Кurmakaeva, Ivan Кolesnichenko, Olga Gorelik, Yaroslav Rebezov
Keywords
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