Enhancing the assortment of meat products for consumers their labor implying physical overloads

Authors

  • L. Peshuk
  • Т. Nosenko
  • О. Hashchuk

Keywords:

excessive physical load, restructures ham, sunflower isolates

Abstract

For full-fledged, balanced and healthy nutrition of people who work under an excessive physical load, it is necessary to expand the range of products, which are high in protein. In this article, the study of the developed, restructured ham with the use of protein containing additive, namely sunflower isolate, is presented. Apart from that, the possibility is examined of import substitution of soy isolates in meat products’ technologies, an optimized amount of replacement of meat by protein containing plant raw materials is substantiated, the nutritional value, organoleptic, technological and the safety’s parameters of the developed meat products are also researched.

Downloads

Download data is not yet available.

References

Депутат Ю.М. Дослідження харчового статусу військовослужбовців Збройних Сил України в зв’язку з фактичним та скоригованим раціоном харчуванням / Ю.М. Депутат, М.П. Гуліч // Гіг. насел. місць. – 2009. – вип. 54. – С. 253-262.

Носенко Т.Т. Одержання білкового ізоляту із соняшникового шроту за допомогою протеолітичного ферменту / Т.Т.Носенко // Наукові праці НУХТ. – 2012. – № 47. – С. 96-101.

Продукти шинкові з харчовими домішками фірми «Вібер» (Австрія) – ТУ У 15.1-30183690.021:2006.: 2006. – [Чинний від 2006-08-01]. – К.: ТОВ «Шаллер-Київ», 2006. – 25 с.

Downloads

Published

2021-11-06

How to Cite

Peshuk, L. ., Nosenko Т., & Hashchuk О. (2021). Enhancing the assortment of meat products for consumers their labor implying physical overloads. FOOD RESOURCES, 3(05), 99–102. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/379

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.