Academic Journal
THE EFFECT OF GAS STUNNING ON THE NUTRITIONAL VALUE AND FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POULTRY MEAT
| Τίτλος: | THE EFFECT OF GAS STUNNING ON THE NUTRITIONAL VALUE AND FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POULTRY MEAT |
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| Συγγραφείς: | D. B. Shalginbayev, R. U. Uazhanova, A. E. Mateyeva, L. V. Antipova |
| Πηγή: | Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 70-77 (2021) |
| Στοιχεία εκδότη: | Almaty Technological University, 2021. |
| Έτος έκδοσης: | 2021 |
| Συλλογή: | LCC:Technology (General) |
| Θεματικοί όροι: | 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 |
| Περιγραφή: | 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. |
| Τύπος εγγράφου: | article |
| Περιγραφή αρχείου: | electronic resource |
| Γλώσσα: | 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 |
| Σύνδεσμος πρόσβασης: | https://doaj.org/article/b2cfe6d9a79d4b1a8f4e568f915d93e0 |
| Αριθμός Καταχώρησης: | edsdoj.b2cfe6d9a79d4b1a8f4e568f915d93e0 |
| Βάση Δεδομένων: | Directory of Open Access Journals |
| ISSN: | 2304568X 27100839 |
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