IMPROVEMENT OF THE TECHNOLOGY OF SMOKED AND COOKED MEAT PRODUCTS POULTRY


  • V. M. Pasichniy National University of food technologies, Kyiv
  • Hayder A.-H. National University of food technologies, Kyiv
  • Y. A. Yelenets National University of food technologies, Kyiv
  • I. V. Nevoduyk National University of food technologies, Kyiv
Keywords: smoked products, poultry meat, quail meat, extruded brines, rheological characteristics

Abstract

The article is devoted to the study of the basic rheological characteristics of extruded brines, changes in technological stages, and physicochemical and functional-technological properties of the finished smoked-cooked products from poultry meat.

The aim of the research was the improvement of the technology of smoked and cooked meat products poultry. In the process studies to identify the optimum combination of recipe components brines and investigated the changes of rheological properties of brines on the stages of the process.

 Developed brines allow their use to produce smoked meats poultry with high functional and technological indicators.

 

Author Biographies

V. M. Pasichniy, National University of food technologies, Kyiv
Doctor of Engineering Science, professor
Hayder A.-H., National University of food technologies, Kyiv
graduate student
Y. A. Yelenets, National University of food technologies, Kyiv
undergraduate 
I. V. Nevoduyk, National University of food technologies, Kyiv
student

References

Borodaj, V. P. (2007). Vyrobnyctvo produkcii' perepelivnyctva / Suchasne ptahivnyctvo. –5–6, 37–38. (in Ukrainian).

Tihaja, Anna (2007). Perepelovodstvo - biznes na perspektivu / Mjasnoedelo. 4, 62–65. (in Russian).

Antipova, L. V., Glotova, I. A., Rogov, I. A. (2001). Metody issledovanija mjasa i mjasnyh produktov: uchebnik / M.: Kolos, 376. (in Russian).

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Published
2015-04-07
How to Cite
Pasichniy, V. M., A.-H., H., Yelenets, Y. A., & Nevoduyk, I. V. (2015). IMPROVEMENT OF THE TECHNOLOGY OF SMOKED AND COOKED MEAT PRODUCTS POULTRY. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 84-88. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3292
Section
Technological ensuring of production, processing of products of animal origin