Food and biological value of raw meat for creation of boiled sausage products for prevention of cardiovascular diseases
Abstract
The article presents an analysis of various types of raw meat (beef, pork, turkey, rabbit meat) according to nutritional and biological value with the aim of creating boiled sausage products for the prevention of cardiovascular diseases.
About the Authors
S. A. Gordynets
Institute of Meat and Dairy Industry
Russian Federation
Russian Federation
Minsk
L. A. Charniauskaya
Institute of Meat and Dairy Industry
Russian Federation
Russian Federation
Minsk
T. V. Kusonskaya
Institute of Meat and Dairy Industry
Russian Federation
Russian Federation
Minsk
V. M. Napreenko
Institute of Meat and Dairy Industry
Russian Federation
Russian Federation
Minsk
References
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Review
For citations:
Gordynets S.A., Charniauskaya L.A., Kusonskaya T.V., Napreenko V.M. Food and biological value of raw meat for creation of boiled sausage products for prevention of cardiovascular diseases. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):273-284. (In Russ.)
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