Express-method to evaluate quality of meat products

Authors

  • N. Usatenko Institute of Food Resources NAAS
  • Yu. Okhrimenko Institute of Food Resources NAAS

Keywords:

Express-method to evaluate quality of meat products

Abstract

Express-method for estimation of quality of meat products during manufacturing and storage by water activity (аw) parameter was developed (Methodical counsels).

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References

Рёдел В. Активность воды и ее измерения в продуктах. Инструменты и сенсоры для пищевой промышленности / Ред.: Крес-Роджерс Е., Бримелов Ц., Дж. Б. Вуд Хед. – Кембридж, 2001. – С. 453-483.

Ляйстнер Л. Барьерные технологии: комбинированные методы обработки, обеспечивающие стабильность, безопасность и качество продуктов питания. – Перевод с англ. / Л. Ляйстнер, Г. Гоулд. – М.: ВНИИ мясной промышленности им. В.М. Горбатова. 2006. – 236 с.

Фатьянов Е.В. Показатель активности воды в переработке мяса / Е.В. Фатьянов // Мясные технологии. – 2008. – № 12. – С. 11-14.

Published

2014-06-25

How to Cite

Usatenko, N., & Okhrimenko, Y. . (2014). Express-method to evaluate quality of meat products. FOOD RESOURCES, 2(02), 51–55. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/419

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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