2020
DOI: 10.1051/e3sconf/202020304004
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The effect of beet fibers on the properties of elk meat semi-finished products

Abstract: When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters of these products, objectively reflecting the consistency. This article is devoted to the results of a study of organoleptic quality indicators, functional-technological and structural-mechanical properties of chopped semi-finished products (cutlets) from elk m… Show more

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“…Organoleptic evaluation of the quality of semifinished moose meat was carried out on a nine-point scale in accordance with GOST 9959-2015 " Meat and meat products. General conditions for organoleptic evaluation" after heat treatment (frying); Microbiological studies were carried out by seeding on nutrient media [5].…”
Section: Methodsmentioning
confidence: 99%
“…Organoleptic evaluation of the quality of semifinished moose meat was carried out on a nine-point scale in accordance with GOST 9959-2015 " Meat and meat products. General conditions for organoleptic evaluation" after heat treatment (frying); Microbiological studies were carried out by seeding on nutrient media [5].…”
Section: Methodsmentioning
confidence: 99%