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http://188.190.33.55:7980/jspui/handle/123456789/9780| Title: | TECHNOLOGICAL AND PHYSICOCHEMICAL PARAMETERS OF SEMIFINISHED POULTRY MEAT DEPENDING ON THE METHOD OF MANUFACTURE |
| Authors: | Prуlipko, Tatiana Kostash, Volodymyr Fedoriv, Viktor |
| Issue Date: | 2021 |
| Publisher: | Sergeieva&Co Karlsruhe, Germany |
| Journal Title: | MODERN ENGINEERING AND INNOVATIVE TECHNOLOGIES |
| Journal Issue: | 15 |
| Journal Volume: | 2 |
| Citation: | Prylipko T.M., Kostash V.B., Fedoriv V.M. Technological and physicochemical parameters of semi- finished poultry meat depending on the method of manufacture. Modern engineering and innovative technologies - Issue №15,Part 2, -Karlsruhe.- 2021. – с.119-123. |
| Keywords: | semi-finished products;raw materials;meat;minced meat;tasting;organoleptic characteristics;consistency;water-holding capacity |
| Abstract: | During the research, various modes of intensive mixing were studied in order to establish the optimal semi-finished products with high taste properties for the production. At the same time, it became impossible to use electromechanical equipment with which the enterprise was equipped: beaters of the MB-6 brand. To determine the optimal modes of intensive mixing, three speeds of the beater rpm were used in the research. - 410 rpm., 630 rpm., 780 rpm. The cutlet mass was prepared from poultry meat. |
| URI: | http://188.190.33.55:7980/jspui/handle/123456789/9780 |
| Type: | Article |
| Appears in Collections: | Статті |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 119-123.pdf | 1,05 MB | Adobe PDF | View/Open |
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