Optimization of Technology of Canned Meat Products

Authors

  • L. BAL’-PRYLYPKO National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • N. SLOBODIANIUK National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • G. BRONA National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • R. MOROZIUK National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • A. AL’ RAVASHDEKH National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.15584/eti.2017.4.28

Keywords:

canned mince meat products, technology, protein, consistency, nutritional value, juiciness, viscosity, and holding of water, nutritional fibers

Abstract

It was determined the parameters of quality of functional canned mince meat productsoptimized by adding of preparations of proteins of blood plasma (2%) and cellular tissues (2.5%), and developed the optimized technology of their production.

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Published

2017-12-15

How to Cite

BAL’-PRYLYPKO, L., SLOBODIANIUK, N., BRONA, G., MOROZIUK, R., & AL’ RAVASHDEKH, A. (2017). Optimization of Technology of Canned Meat Products. Journal of Education, Technology and Computer Science, 22(4), 220–223. https://doi.org/10.15584/eti.2017.4.28

Issue

Vol. 22 No. 4 (2017): Edukacja – Technika – Informatyka

Section

PROBLEMS OF FORMAL AND NON-FORMAL EDUCATION

License

Copyright (c) 2017 Journal of Education, Technology and Computer Science

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.