Obviously, the quality of finished products is derived from the composition and properties of used raw material, its technological processing. At the same time on different stages of meat production in the concept of the quality of raw materials put different meaning, and it is carried out using not tool ,and subjective indicators. ∙ However most of these indicators are technological and indefinitely :the ratio…
We reduce the syneresis (total WHC product effect on further clipping of moisture during storage) We stabilize the form when moisture and thereby increase the storage time (the number not connected moisture directly affects the storage period) We insure ourselves from low functional raw materials ( low PH , frozen raw material ,improper storage ) We reduce losses during heat treatment ( weakly bound moisture…
Comparative table with identical formulations of raw materials and so on.
We insure ourselves from low functional raw materials ( low PH , frozen raw materials, improper storage ).
