Meat Loaf Processing Technology

被引：0

作者：

Nurgazezova, Almagul ^{[1
]}

Nurymkhan, Gulnur ^{[1
]}

Kassymov, Samat ^{[1
]}

Issaeva, Kuralay ^{[2
]}

Kazhybayeva, Galiya ^{[2
]}

Kulushtayeva, Botagoz ^{[1
]}

Okuskhanova, Eleonora ^{[1
]}

Igenbayev, Aidyn ^{[1
]}

机构：

[1] Shakarim State Univ Semey, 20A Glinki St, Semey 071412, Kazakhstan

[2] S Toraighyrov Pavlodar State Univ, 64 Lomov St, Pavlodar 140008, Kazakhstan

来源：

RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES | 2016年 / 7卷 / 06期

关键词：

meat loaf; broiler; boning; technology; food protein additive;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The purpose of this study is to develop the technology of meat loaf with adding food protein additive. For production of food protein additive the neck and back parts with skin and bones of broiler carcass are used. The technology of meat loaf consist of meat preparation, chopping, salting, maturation, grinding; adding food protein supplement, mixing, adding of flavoring ingredients; formation, baking and cooling. The designed meat loaf has better sensory characteristics, increased product yield and higher nutritive value than the prototype.

引用

页码：984 / 988

页数：5

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