Meat technology using high pressure

Никифоров, Радіон Петрович and Никифоров, Радіон Петрович and Nykyforov Radion, Radion and Сімакова, Ольга Олександрівна and Симакова, Ольга Александровна and Simakova, Olga (2021) Meat technology using high pressure. Technical Report. Донецький національний університет економіки і торгівлі імені Михайла Туган-Барановського.

Nykyforov R., Sabirov O., Simakova O._Tekhnolohiya_myasnoyi_produktsiyii_Monografiya.pdf

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The monograph is devoted to the scientific substantiation of the technology of pork meat products using high hydrostatic pressure. The possibility of manufacturing meat products with replacing the cooking process with processing by high hydrostatic pressure has been established. The process of achieving culinary readiness of meat during processing by high hydrostatic pressure has been substantiated. Changes in quality indicators that occur when processing meat with high hydrostatic pressure have been studied. The technologies of brines, adapted for pressure refining of meat products, using sugar-lactose or sugar-lactose-lactulose mixtures and CO2 extracts of spices have been developed. On the basis of the found patterns, new technologies for meat products have been developed, which are recommended for use in the meat industry and the restaurant industry. In addition, the influence of pressure on the chemical and biological value of pressure refining whole-muscle meat products has been established. The shelf life of baro-refined whole-muscle meat products has been established, at which the organoleptic, chemical and microbiological indicators are stable.

Item Type: Monograph (Technical Report)
Uncontrolled Keywords: technological process, hydrostatic pressure, meat products
Subjects: Research materials > Monographs
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship
Depositing User: Адміністратор репозиторію
Date Deposited: 01 Jun 2021 07:28
Last Modified: 03 Jun 2021 13:11

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