Improving the functional and technological properties of minced pork using a proteolytic enzyme

The use of pork obtained from intensively growing hybrid animals as the main raw material in meat processing, in particular sausage production, is accompanied by undesirable variability of consumer characteristics of sausage products and a decrease in the economic indicators of enterprise performanc...

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Hlavní autoři:	A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	The V.M. Gorbatov All-Russian Meat Research  Institute 2024-10-01
Edice:	Теория и практика переработки мяса
Témata:	pork minced pork curing enzymatic treatment chymotrypsin electrophoresis water-binding capacity ph cooking loss
On-line přístup:	https://www.meatjournal.ru/jour/article/view/375
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