RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF

Influence of time of microwave fluctuations on organoleptic indicators, chemical composition, exit and periods of storage of a meat product is investigated. It is established that the use of microwave technology in the beef delicacy reduces the salting by 3 times, and baking by 1,2 times. The yield...

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Bibliographic Details
Main Author:	T. Kozlova
Format:	Article
Language:	English
Published:	Russian Journal of Agricultural and Socio-Economic Sciences 2012-03-01
Series:	Russian Journal of Agricultural and Socio-Economic Sciences
Subjects:	Meat industry Microwave Beef Quality Delicatessen products
Online Access:	http://www.rjoas.com/issue-2012-03/i003_article_2012_04.pdf

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spelling	doaj-2e69ae73340e4c5898d6278e641c04c32020-11-25T02:51:45ZengRussian Journal of Agricultural and Socio-Economic SciencesRussian Journal of Agricultural and Socio-Economic Sciences2226-11842012-03-01332027RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEFT. KozlovaInfluence of time of microwave fluctuations on organoleptic indicators, chemical composition, exit and periods of storage of a meat product is investigated. It is established that the use of microwave technology in the beef delicacy reduces the salting by 3 times, and baking by 1,2 times. The yield of finished products increased by 2 times.http://www.rjoas.com/issue-2012-03/i003_article_2012_04.pdfMeat industryMicrowaveBeefQualityDelicatessen products
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	T. Kozlova
spellingShingle	T. Kozlova RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF Russian Journal of Agricultural and Socio-Economic Sciences Meat industry Microwave Beef Quality Delicatessen products
author_facet	T. Kozlova
author_sort	T. Kozlova
title	RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF
title_short	RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF
title_full	RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF
title_fullStr	RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF
title_full_unstemmed	RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF
title_sort	research of microwave's influence on quality of delicious products from beef
publisher	Russian Journal of Agricultural and Socio-Economic Sciences
series	Russian Journal of Agricultural and Socio-Economic Sciences
issn	2226-1184
publishDate	2012-03-01
description	Influence of time of microwave fluctuations on organoleptic indicators, chemical composition, exit and periods of storage of a meat product is investigated. It is established that the use of microwave technology in the beef delicacy reduces the salting by 3 times, and baking by 1,2 times. The yield of finished products increased by 2 times.
topic	Meat industry Microwave Beef Quality Delicatessen products
url	http://www.rjoas.com/issue-2012-03/i003_article_2012_04.pdf
work_keys_str_mv	AT tkozlova researchofmicrowavesinfluenceonqualityofdeliciousproductsfrombeef
_version_	1724733591777181696

RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF

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