Role of beef protein in meat production
Автор: Mukhanbetova I.R.
Журнал: Мировая наука @science-j
Рубрика: Естественные и технические науки
Статья в выпуске: 7 (88), 2024 года.
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This article discusses the use of beef collagen protein as a natural additive in the production of meat products. The authors emphasize that this protein helps to improve the organoleptic and structural characteristics of products, such as taste, texture and appearance, as well as provides economic benefits by replacing more expensive ingredients.
Beef collagen protein, meat industry, natural additive, organoleptic properties, structural characteristics, economic benefit
Короткий адрес: https://sciup.org/140306445
IDR: 140306445