Analysis of main trends in improving quality characteristics of meat products

Authors

DOI:

https://doi.org/10.15587/2313-8416.2018.131592

Keywords:

meat, modern trends, elastic emulsion, sodium alginate, structuring, enrichment, beef

Abstract

An analytical review of literary materials on improvement of organoleptic, structural-mechanical and qualitative indices of quality of meat products is presented. The ways of improvement of quality indicators and modern directions of introduction of plant material to technologies of meat products and ways of using different kinds of hydrocolloids in the technologies of meat products are revealed

Author Biographies

Svetlana Shapoval, Kyiv National University of Trade and Economics Kioto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Yakubian Sarkis

The coordinator of the Arabian Sector ISS, the President of the Association "Smak Miru", the Instructor of the Chef-cooks of the Culinary Ministry

 

Kristina Nechepurenko, Kharkiv Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

Lecturer

Cycle Comission of Masters of Industrial Training

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Published

2018-05-21

Issue

No. 5 (2018)

Section

Technical Sciences

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Copyright (c) 2018 Svetlana Shapoval, Yakubian Sarkis, Kristina Nechepurenko

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