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MARCH 2013 (published: 01.03.2013)
Number 1(15)
Home > Issue > 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
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.5
Technology of meat products from biotechnologically modified raw materials
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.
Read the full article
Keywords: enzymes, SG-50, veal, proteolysis, meatballs, nutritional value
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License