Academic Journal
THE EFFECT OF GAS STUNNING ON THE NUTRITIONAL VALUE AND FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POULTRY MEAT
| Title: | THE EFFECT OF GAS STUNNING ON THE NUTRITIONAL VALUE AND FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POULTRY MEAT |
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| Authors: | D. B. Shalginbayev, R. U. Uazhanova, A. E. Mateyeva, L. V. Antipova |
| Source: | Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 70-77 (2021) |
| Publisher Information: | Almaty Technological University, 2021. |
| Publication Year: | 2021 |
| Collection: | LCC:Technology (General) |
| Subject Terms: | құс еті, есеңгірету, функционалдық-технологиялық қасиеттері, аминқышқылды құрамы, мясо птицы, оглушение, функционально-технологические свойства, аминокислотный состав, poultry meat, stunning, functional and technological properties, amino acid composition, Technology (General), T1-995 |
| Description: | The introduction of modern poultry processing technologies in the Republic of Kazakhstan requires a comprehensive study of the quality characteristics of the finished product. In the presented scientific work the influence of modern methods of stunning poultry - the use of a gas environment - on the nutritional value and functional and technological properties of poultry meat is given. It is proved that the meat obtained by gas stunning has higher functional and technological properties, better retains moisture and is more stable after heat treatment. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Kazakh Russian |
| ISSN: | 2304-568X 2710-0839 |
| Relation: | https://www.vestnik-atu.kz/jour/article/view/233; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839 |
| Access URL: | https://doaj.org/article/b2cfe6d9a79d4b1a8f4e568f915d93e0 |
| Accession Number: | edsdoj.b2cfe6d9a79d4b1a8f4e568f915d93e0 |
| Database: | Directory of Open Access Journals |
| ISSN: | 2304568X 27100839 |
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