Sabirov O. Technology of the integral muscular meat products processed by high pressure from pork

The Object: technology of the integral muscular meat products processed by a high pressure. The Purpose: a scientific substantiation and working out of technology of the processed integral muscular meat products with use of high hydrostatic pressure. The Methods: organoleptic, chemical, biochemical, microbiological, structurally-mechanical, mathematical modelling, mathematical probability and statistics. It Is Offered: parametres of the integral muscular products processed by a high pressure from pork manufacture, technologies of brines with sugar, lactose and lactulose mixes without the nitrite, the integral muscular meat products processed by a high pressure with their use. The Sphere of the use: the enterprises of the industry of meat processing and a restaurant economy, research and design establishments, educational institutions.