Share

INCREASE, BY ADDITION OF NON-MEAT PROTEINS, IN THE STABILITY OF SEMI-FINISHED GROUND MEAT PRODUCTS, SUBJECTED TO LOW TEMPERATURES.

[In Russian. / En russe.]

Author(s) : KULIKOVA V. V., et al.

Type of article: Article

Summary

IT IS SHOWN THAT 15 TO 30% MEAT CAN BE REPLACED BY A PRECIPITATE OF MILK PROTEINS IN FROZEN GROUND MEAT AND STORED AT LOW TEMPERATURES (-30 DEG C) OVER 9 MONTHS. THE INCREASE IN THE GLOBULAR/FIBRILLAR PROTEIN RATIO IMPROVES THE STABILITY OF PRODUCTS.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1982-1613
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 6
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (147)
See the source

Indexing