Development of the iodized meat products technology
Автор: Khamaganova I.V., Tsyzhipova A.V., Zambalova N.A., Davaasuren Lkhagvadolgor
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Рубрика: Технология мясных, молочных и рыбных продуктов и холодильных производств (технические науки)
Статья в выпуске: 1 (72), 2019 года.
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The article presents the technology of iodized meat products from sheep meat of the Mongolian ecotype, developed taking into account the wishes of consumers. Technological feature of the technology of meat chopped semi-finished products is the use of biologically active additives based on probiotic microorganisms P. shermanii freudenreichii ssp. shermanii KM-186. The use of bacterial concentrate "Yodpropioniks" and the culture fluid provides the essential bioelement fortification with iodine and improvement of the quality of the finished product.
Mongolia, iodine, enrichment, meat chopped semi-finished products, technology, dietary supplement, propionic acid bacteria, metabiotics, quality, safetу, safety
Короткий адрес: https://sciup.org/142228477
IDR: 142228477
