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Information × Registration Number 0223U000829, 0120U105017 , R & D reports Title Development of technology for semi-finished restructured frozen meat products popup.stage_title Head Yancheva Marina O., Доктор технічних наук Registration Date 20-01-2023 Organization State Biotechnology University popup.description2  The object of research is scientifically grounded summish technology for the restructuring and restructuring of meat products restructuring frozen wines. The meta-robot is the development of that science-based technology for the production of meat products in the restructuring of frozen meats, which allows us to take products with new, more powerful powers with stable indicators of quality and safety, rationally vikoristovuvat meat, expand the range of products. Methods of follow-up - traditional and special physical and chemical; Methods for planning and mathematical processing of experimental data. The technology of restructured frozen meat semi-finished products has been scientifically substantiated, the feasibility of involving in the technological cycle of production of natural restructured semi-finished meat trimmings has been proven, the recipe of the mixture has been developed for purposeful use in the technology of restructured meat semi-finished products, the quality indicators of the developed products have been investigated. Ways to activate the restructuring processes have been determined, which consist in the controlled implementation of the process due to the introduction of structure-forming compositions, the use of mechanical and temperature influences. Taking into account analytical studies of the main regularities of the process of restructuring meat raw materials and experimental studies, the list of additives for restructuring is substantiated. The selection of meat raw materials and the composition of mixtures, which are the most optimal for regulating adhesive-cohesive interactions, are experimentally substantiated. The regularities of changes in the functional-technological, structural-mechanical characteristics of meat systems with the use of the developed mixture for restructuring have been studied, the technological parameters and modes of production of restructured frozen semi-finished meat products have been established, the technology Product Description popup.authors Inzhyyants Artem Tygranovych Bogoditcha Oleg Oleksandrovichh Bolshakova Viktoria A. Grynchenko Nataliya H. Dromenko Olena B Zhelevа Tatуana S Kamsylina Natalia Valeriivna Moroz Denis Dmitrovich Onishchenko Vyacheslav М popup.nrat_date 2023-01-20 Close