STUDY OF PHYSICAL AND CHEMICAL PROCESSES (RN, WATER-HOLDING CAPACITY, CONSISTENCY) IN RAW MEAT UNDER THE INFLUENCE OF FERMENTED JUICES
Abstract
The paper presents the research results of the activity of enzymes secreted by microorganisms of fermented juices (apple, cranberry, black currant, red currant and other) on the acceleration of meat ripening during marinating natural semi-finished meat for grill.
About the Authors
S. Gordinets
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
J. Jakchnovetz
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Prokopiev
Belarusian State Agrarian Technical University
Belarus
Belarus
Minsk
References
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Review
For citations:
Gordinets S., Jakchnovetz J., Prokopiev N. STUDY OF PHYSICAL AND CHEMICAL PROCESSES (RN, WATER-HOLDING CAPACITY, CONSISTENCY) IN RAW MEAT UNDER THE INFLUENCE OF FERMENTED JUICES. Topical Issues of Processing of Meat and Milk Raw Materials. 2015;1(10):226-231. (In Russ.)
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