Features of the low-temperature heat treatment of meat products in a combi steamer with the imposition of ultrasonic vibrations
In the process of low-temperature heat treatment of meat semi-finished products (not higher than 85 °C) it is possible to get a fairly delicate product and keep more juices in it, which give them their unique taste. But at the same time the total processing time reaches several hours, which provides...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2017-11-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1529 |