Technology of meat products from biotechnologically modified raw materials Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > Technology of meat products from biotechnologically modified raw materials

UDC 637.5

Technology of meat products from biotechnologically modified raw materials

Baranenko D.A.

Incubation parameters of the enzymatic agent SG-50 impact on the proteolysis degree of ground meat is studied in the paper. Semi-empirical relations of muscle and connective veal tissue hydrolysis products content from concentration of SG-50, temperature and duration of incubation are given. Formulations and technological scheme of veal meatballs and their estimated shelf life when stored refrigerated are submitted.
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Keywords: enzymes, SG-50, veal, proteolysis, meatballs, nutritional value

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