The chemical composition of the meat mass of pork
Автор: Fayziev A.A.
Журнал: Экономика и социум @ekonomika-socium
Рубрика: Основной раздел
Статья в выпуске: 10-1 (101), 2022 года.
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The object of the study was the porcine bone (cervical, spinal-costal vertebrae, sacral), which contains the rest of the muscle tissue from 8% to 14% of the bone mass. A rotating experimental drum was made and used from stainless steel, where the technological process was carried out, the pulp tissue was separated from the bone. Conducted chemical analyzes of the meat mass and pork broth.
Meat deboning - separation of meat from the bones, before deboning - separation of the meat remaining on the bones, meat broth - the separation of meat remaining on the bones prepared broth
Короткий адрес: https://sciup.org/140298688
IDR: 140298688
