Technology of meat products from biotechnologically modified raw materials
Annotation
Incubation parameters of the enzymatic agent SG-50 impact on the proteolysis degree of ground meat is studied in the paper. Semi-empirical relations of muscle and connective veal tissue hydrolysis products content from concentration of SG-50, temperature and duration of incubation are given. Formulations and technological scheme of veal meatballs and their estimated shelf life when stored refrigerated are submitted.
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