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Исследование Влияния Свч-Волн На Качество Деликатесных Продуктов Из Говядины

Author

Listed:
  • Козлова Т. А.

    (Орловский государственный аграрный университет)

Abstract

Исследовано влияние времени СВЧ-колебаний на органолептические показатели, химический состав, выход и сроки хранения мясного продукта. Установлено, что применение СВЧ-волн в технологии говядины деликатесной уменьшает время посола в 3 раза, а время запекания в 1,2 раза. При этом выход готовой продукции увеличивается в 2 раза.Influence of time of microwave fluctuations on organoleptic indicators, chemical composition, exit and periods of storage of a meat product is investigated. It is established that the use of microwave technology in the beef delicacy reduces the salting by 3 times, and baking by 1,2 times. The yield of finished products increased by 2 times.

Suggested Citation

  • Козлова Т. А., 2012. "Исследование Влияния Свч-Волн На Качество Деликатесных Продуктов Из Говядины," Russian Journal of Agricultural and Socio-Economic Sciences, CyberLeninka;Редакция журнала Russian Journal of Agricultural and Socio-Economic Sciences, vol. 3(3), pages 20-27.
    • Handle: RePEc:scn:031261:14030154
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