Effects of biologically-active preparation on physical and chemical parameters of minced meat

Effects of biologically-active preparation on physical and chemical parameters of minced meat

The introduction of biologically-active preparations (BAP) in Konskaya Varenaya (Horse and cooked sausage) significantly alters the functional processing and structural-mechanical properties of minced meat, thereby affecting the quality of the final product. This study aimed to determine the optimal...

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Bibliographic Details
Main Authors: Zamzagul Moldakhmetova, Aigul Tayeva, Gulnara Shambulova, Gaukhar Kuzembayeva, Madina Kozhakhiyeva, Altyn Kapbassova, Nursulu Akhmetova, Gulbagi Orymbetova
Format: Article
Language:English
Published: University of Guilan 2024-07-01
Series:Caspian Journal of Environmental Sciences
Subjects:
biologically active preparation (bap), minced meat
water-binding power (wbp), moisture, ph, structural-mechanical properties
Online Access:https://cjes.guilan.ac.ir/article_7919_69afa1bd90302dd08ab2dcdb17f174bb.pdf
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https://cjes.guilan.ac.ir/article_7919_69afa1bd90302dd08ab2dcdb17f174bb.pdf

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