Abstract
The authors analyze the main trends in the technology of restructured meat products. The main technical and technological methods of restructured meat production technologies are identified. An innovative idea for a new product – restructured semi-finished meat products, is formulated; the main indicators are defined and characterized. Criteria for the selection of food ingredients and mixtures based on them, which are able to modify adhesive and cohesive properties of meat pieces for obtaining a new product - restructured meat products.
Highlights
The authors analyze the main trends in the technology of restructured meat products
As a result of improving the nutrition structure for the population in the food market of Ukraine, there is a pronounced trend of increasing demand for new products [1]
Global trends in the food industry development demonstrate that meat products, including frozen ones, are presented in a wide range and are in stable demand in the food market of Ukraine
Summary
Yancheva Marina Doctor of Technical Sciences, Professor, Head of the Department of Meat Technology. Dromenko Olena Candidate of Technical Sciences, Associate Professor, Associate Professor of the Department of. Bolshakova Victoria Candidate of Technical Sciences, Associate Professor, Associate Professor of the Department of. Onishchenko Vyacheslav Candidate of Technical Sciences, Associate Professor, Associate Professor of the Department of Inzhiyants Artem postgraduate. TRENDS FOR THE DEVELOPMENT OF THE TECHNOLOGIES FOR SEMI-FINISHED RESTRUCTURED MEAT PRODUCTS
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