Assessment of organoleptic and physico-chemical parameters of a semi-finished minced meat-containing product

被引：0
|
作者：
Zinina, O., V [1 ]
Merenkova, S. P. [1 ]
Okuskhanova, E. K. [2 ]
Karapetyan, I. G. [3 ]
Ponomarev, E. E. [3 ]
Kulikov, D. A. [3 ]
机构：
[1] South Ural State Univ, Natl Res Univ, 76 Lenin Ave, Chelyabinsk, Russia
[2] Shakarim State Univ Semey, 20a Glinka St, Semey, Kazakhstan
[3] First Cossack Univ, KG Razumovsky Moscow State Univ Technol & Managem, 73 Zemlyanoy Val, Moscow, Russia
来源：
INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE BIOTECHNOLOGY IN THE AGRO-INDUSTRIAL COMPLEX AND SUSTAINABLE ENVIRONMENTAL MANAGEMENT | 2020年 / 613卷
关键词：
D O I：
10.1088/1755-1315/613/1/012165
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The demand for semi-finished meat products has a steady upward trend, and therefore the development of new types of semi-finished products is relevant. The purpose of the research is to assess the organoleptic and physico-chemical parameters of a semi-finished product made of poultry meat and plant raw materials.The results of the organoleptic analysis showed that the samples were highly appreciated by the tasters. Physico-chemical indicators of semi-finished products meet the requirements of GOST 32951-2014 Semi-finished meat and meat-containing products. Thus, the conducted studies of organoleptic and physico-chemical indicators of semi-finished products showed the possibility of their implementation.
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页数：5
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