Kryzhskaya T. Development of the technology of whole muscle raw dried product of poultry meat

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U001528

Thesis Registration Form

0416U001528.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

16-03-2016

Specialized Academic Board

Д 26.058.03

National university of food technologies

Essay

This thesis is devoted to developing of new manufacturing technology of raw dried whole muscle product of white poultry meat. Rational parameters of pickling process are fine-tuned: the degree of the vacuum - 0,04 MPa, the amount of salt added - 5.0 % by weight of raw materials, processing time - 4 hours. The principal barriers (salt, bacterial agents, anti-oxidant, vacuum, aw and pH values) are substantiated and contents of components (stag horn sumac, honey - 0.3 %, juniper extract 0.005 %). The technology proposed to reduce the duration of manufacturing the products from 26-18 days to 11-14 days and to extend the storage time on 15 days.

Read more

Files

aref.doc

dis.doc

Similar theses

0521U101513

Kochubei-Lytvynenko Oksana V.

Scientific substantiation of electrophysical methods of whey processing and their use in dairy product technologies

0421U102559

Zhuk Viktoriia Oleksandrivna

Development of technology of restructured ham products with increased biological value

0421U102499

Belemets Tetiana O.

Development of technology of sour-milk products with polyfunctional fillers of natural origin

0421U102496

Khrapachov Oleh Viktorovych

Improved Technology of Meat and Meat-Containing Products with Active Packaging

0421U102423

Korets Lidiia Ivanivna

Improving the technology of cooked sausages with herbal additives