Аналіз головних трендів покращення якісних характеристик виробів з м’яса
DOI:
https://doi.org/10.15587/2313-8416.2018.131592Słowa kluczowe:
м'ясо, сучасні тренди, пружна емульсія, натрію альгінат, структурування, збагачення, яловичинаAbstrakt
У статті наведено аналітичний огляд літературних матеріалів щодо покращення органолептичних, структурно-механічних та якісних показників якості виробів м’ясних посічених. Розкрито шляхи покращення показників якості та сучасні напрями упровадження рослинної сировини до технологій виробів м’ясних посічених та шляхи використання різних видів гідро колоїдів у те5хнологіях виробів м’ясних посічених
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