Phytoextracts in modern production of meat frozen semi-finished products Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > Phytoextracts in modern production of meat frozen semi-finished products

UDC 637.5

Phytoextracts in modern production of meat frozen semi-finished products

Baydalinova L.S., Sharygina Y.I.

Oxidation of frozen meat semi-finished products is main cause of product spoiling and accumulation of product oxidation – limited factor during the storage. Using of phytoextracts in semi-finished products is inhibited lipids oxidation and permitted quality preservation of products.
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Keywords: meat semi-finished products, process of grinding, molding, freezing, phytoextracts

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