Technological features of production and quality characteristics of restructured poultry ham with lentil isolate

Technological features of production and quality characteristics of restructured poultry ham with lentil isolate

The article presents the results of research on the technological aspects of producing restructured hams from poultry meat, specifically samples “Chicken Ham” No. 1 and “Turkey Ham” No. 2. The primary objective was to determine the impact of raw material composition and technological parameters on t...

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Bibliographic Details
Main Authors: I. Simonova, U. Drachuk, B. Halukh, І. Basarab, О. Moroz, H. Koval, Y.-I. Hordynska
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:
restructured hams, poultry meat, lentil isolate, water-binding capacity, fat-binding capacity, physico-chemical indicators, organoleptic properties, production technology, yield, losses.
Online Access:https://nvlvet.com.ua/index.php/food/article/view/5418
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