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Information × Registration Number 0221U104327, 0118U003557 , R & D reports Title Scientific and practical substantiation of technologies of meat and meat products of extended shelf-life popup.stage_title Head Pasichniy Vasyl M., Доктор технічних наук Registration Date 05-03-2021 Organization National university of food technologies popup.description2 GDR report (final): p. 521, fig. 110, table. 149, sources 441. SCIENTIFIC AND PRACTICAL SUBSTANTIATION OF TECHNOLOGIES OF MEAT AND MEAT-LIKE PRODUCTS OF EXTENDED SHELF LIFE Object of research - Resource-saving technologies for the production and storage of meat and meat-containing products with extended shelf life, based on the rational use of nutrients of animal and plant origin. The subject of the research is animal, vegetable and mineral raw materials, technological semi-finished products, encapsulated oleoresins and functional-technological mixtures for the production of meat and meat-containing products, elements of active packaging. The purpose of the work is the scientific substantiation and development of resource-saving technologies for obtaining and storing meat and meat-containing products with extended shelf life. Results of the previous stage: analysis of patent and scientific, normative and technical literature on the research topic, regularities of efficiency of enrichment of protein-containing polyfunctional concentrates with microelements of special purpose for increase of bacteriostaticity, biological and food completeness of meat and meat-containing products. The efficiency of using non-traditional raw materials of animal and vegetable origin and the possibility of regulating the technological modification of meat, meat-containing products, increasing their biological and nutritional value with the possibility of extending the shelf life are substantiated. Prescription models of meat and meat-containing products based on raw materials of animal and vegetable origin have been developed and industrial testing of developed technologies of semi-finished products, sausages and canned food using different types of packaging, active packaging elements and composition of prescription compositions has been carried out. Key words: meat and meat-containing products, semi-finished products, sausages, microelement enrichment, storage extension, oleorysins. Product Description popup.authors Andryiko Lyudmyla S. Bozhko Nataliia V Breus Nataliia M Garmash Dmutro V Haschuk Aleksandra I Geredchuk Alina M Hetman Maya V. Goncharenko Taisa Yu Grechko Viktoriya V Derbugova Ganna L Drugoveyko Anna M Drugoveyko Vladislav O Dubkovetskyy Igor V Zheludenko Yuliia V Zadkova Svitlana P Zakrzhevsky Maksim V Kotlar Yevheniy O Kohan Bogdan A Kochubei-Lytvynenko Oksana V. Kuznietsova Inha V Kuzmyk Uliana G. Loginova Anna O Logvinenko Nataliya P Marynin Andrii Martynenko Tetiana A Macuk Yulia A Melnyk Oksana P Moskalyuk Oksana E Moshenskyi Andrii O Polishchuk Halyna Ye Polumbryk Maksym O. Polumbrik Manefa M Prokhorenko Zhanna Iv. Radzievska Iryna G Ryshkanych Roman O Rudyuk Vitaliy P Skochko Oleksii I Stabnikov Viktor P Strashynskyy Igor M Tanchyk Renat S Oksana Topchiy A Tyulyupa Tanya O Fursik Oksana P Kholod Artem M Khorunzha Tetyana O Chabanenko Krustuna V Chernyushok Olga Anatolivna Shvediuk Dmytro A. Shvets Oleksiy V Shevchenko Iryna I Shevchenko Anastasiia O Yushko Mariya I Yushchenko Nataliia M popup.nrat_date 2021-03-17 Close