ИССЛЕДОВАНИЕ БАКТЕРИАЛЬНОГО СОСТАВА КОПЧЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ
Journal Title: World Science - Year 2018, Vol 3, Issue 4
Abstract
The importance of meat and meat products in the diet of the population is determined by the fact that they serve as a source of high-grade proteins, fats, minerals and extractive substances, some vitamins, the consumption of which is necessary for the normal functioning of the body. In this study, we investigated the quality characteristics of smoked meat products produced by small livestock farms. The production of similar products is often not accompanied by the study of microbiological and organoleptic parameters. In this regard, the microflora was experimentally studied by the method of "Cold prints" and features of organoleptic parameters in the above products. The obtained results are analyzed and presented in conclusions.
Authors and Affiliations
Э. Б. Жаппарбергенова, Г. Б. Алпамысова, Г. М. Сартбаева, А. Г. Абитбек, Д. Сугурова
Keywords
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