publication . Master thesis . 2016

Improvement of organic meat products nutrition

Žilytė, Eglė;
Open Access Lithuanian
  • Published: 07 Jun 2016
  • Publisher: Institutional Repository of Lithuanian University of Health Sciences
  • Country: Lithuania
Abstract
The aim of the research: to improve the food value indicators of cold-smoked organic meat and implement the quality requirements, which are raised for a national meat products of the company X. To answer the purpose it has been created a new recipe for cold-smoked sausage and cold-smoked minced sausage by using the produced meat in the farm X. It has been evaluated the compliance of the national products quality with the index of food value of improved cold-smoked meat products. It has been identified and evaluated the improved cold-smoked meat microbiological indicators and biogenic amines formation of 180-day storage period. Furthermore it has been improved th...
Subjects
Medical Subject Headings: food and beverages
free text keywords: NCP ; cold-smoked sausage ; cold-smoked minced sausage ; food value ; biogenic amines.
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