Keywords
How to Cite
Abstract
The main sources of animal protein are meat, milk, eggs and fish. Meat and meat products contain half of the protein a person needs, as well as all the fats, carbohydrates, hormones and other biologically active substances necessary for his life. Meat is the optimal supplier of trace elements such as iron, zinc and selenium.
The aim of the work is the need to conduct research on the development of promising methods for processing raw meat and expanding the range, preparing it for the manufacture of high-quality meat products.
The presented article is aimed at the development of scientifically-based solutions necessary for the implementation of the technology for the production of combined products through a combination of meat and vegetable raw materials.
References
Uzakov YaM, Rskeldiev BA, Baibolova LK. The nutritional value of lamb meat. Almaty, KazgosINTI 2004; 44.
Ustinova AV, Khvylya SI, Chebotareva EV, Giro TM. The use of lamb in the manufacture of dietary products. Meat Industry 2004; 7: 26-28.
Khvylya SI. Scientific and methodological recommendations on microstructural analysis of meat and meat products. -M.: RAAS, 2002; 40.
Lisitsyn AB, Kudryashov LS, Aleksakhina VA, Polyakova AV. The use of fresh meat in the production of sausages. All About Meat 2002; 3: 3-10.
Abzhanova ShA. Development of technology molded meat products functionality. Diss. on the competition uch. st. Cand. tech. sciences. Almaty, 2009.
Khvylya SI, Kuznetsova TG, Avilov VV. Histological methods and quality assessment of meat products. 43th ICMST, New Zeland 1997; 405-407.
Uzakov YaM, Rskeldiev BA. Analysis of the physicochemical and structural-mechanical characteristics of mutton products. Meat Industry 2006; 6: 11-12.
Abzhanova ShA. Development of technology molded meat products functionality. Diss. on the competition uch. st. Cand. tech. sciences. Almaty 2009; 155.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2019 Abzhanova Sholpan, Baibolova Lyazzat, Dikhanbaeva Fatima, Kizatova Maygul , Mukhtarkhanova Rauan