Innovative approaches to the creation of semi-finished meat with the addition of vegetable components

Innovative approaches to the creation of semi-finished meat with the addition of vegetable components

The article is devoted to the development of a multicomponent formulation for ready-to-cook meat semi-finished products using plant-based additives such as rosemary extract, kelp powder, and alfalfa. The aim of the study was to enhance the nutritional value, stability, and quality of meat products w...

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Bibliographic Details
Main Authors: S. Maikova, I. Romashko, O. Masliychuk, O. Vivcharuk
Format: Article
Language:English
Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2024-10-01
Series:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:
meat semi-finished products, plant additives, rosemary extract, kelp, alfalfa, nutritional value, antioxi-dants, organoleptic properties
Online Access:https://nvlvet.com.ua/index.php/food/article/view/5420
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