7 research outputs found
THE WAYS OF IMRPOVING THE TECHNOLGY OF SUMMER SAUSAGE
In the article there are results of the testing the intensification technology of summer sausage by use of electro-magnetic treatment with low frequencies the starter cultures and meat raw materials.In the article there are results of the testing the intensification technology of summer sausage by use of electro-magnetic treatment with low frequencies the starter cultures and meat raw materials
STUDYING THE IMPACT OF THE ELECTROMAGNETIC FIELD WITH LOW FREQUENCY ON MINCED MEAT
In the article there are research results of how the low frequency electromagnetic field affects the muscular tissue of pork and beef. The pictures, justification and comparison of the received results are given.In the article there are research results of how the low frequency electromagnetic field affects the muscular tissue of pork and beef. The pictures, justification and comparison of the received results are given
TO THE QUESTION OF THE FUNCTIONAL-TECHNOLOGICAL INDICES OF MEAT MATERIALS AFTER THE STARTER CULTURES INTRODUCTION
In the experimental and control research of the received data it was proved that it was possible to activate the starter cultures by the electromagnetic treatment. In the article there are the testing results of the intensifying technology of summer sausage produce with the help of electromagnetic treatment with low frequencies of the starter cultures and meat materials.In the experimental and control research of the received data it was proved that it was possible to activate the starter cultures by the electromagnetic treatment. In the article there are the testing results of the intensifying technology of summer sausage produce with the help of electromagnetic treatment with low frequencies of the starter cultures and meat materials
THE PERSPECTIVE OF USING STARTER CULTURES IN SUMMER SAUSAGE TECHNOLOGY
The article concerns the study results of the summer sausage mince with carbohydrates of big molecular mass added. With the carbohydrate molecular mass increasing the accumulation of the fermentation final products comes later. The carbohydrates choice allows programming and controlling the ready product taste and flavor.The article concerns the study results of the summer sausage mince with carbohydrates of big molecular mass added. With the carbohydrate molecular mass increasing the accumulation of the fermentation final products comes later. The carbohydrates choice allows programming and controlling the ready product taste and flavor
FORMING THE FLAVOR AND TASTE OF SUMMER SAUSAGE
The most complicated processes in summer sausage produce technology are forming its flavor, consistency and texture. The basis to create flavor and taste of summer sausage is a fermentative process taking place in the ripening period. These processes depend on a number of factors described in the article.The most complicated processes in summer sausage produce technology are forming its flavor, consistency and texture. The basis to create flavor and taste of summer sausage is a fermentative process taking place in the ripening period. These processes depend on a number of factors described in the article
TO THE QUESTION OF HAM PRODUCE
Nowadays it is topical to make technologies that can allow reducing the cost of meat products guaranteeing the set quality standards to a customer. In the article there are results of the research of the bio-modification of low grade meat raw materials and their use in ham production technology.Nowadays it is topical to make technologies that can allow reducing the cost of meat products guaranteeing the set quality standards to a customer. In the article there are results of the research of the bio-modification of low grade meat raw materials and their use in ham production technology