Biological Active Additive for Meat Products

G. Kenenbay; U. Chomanov; T. Tultabayeva; T. Zhumalieva; A. Shoman

Biological Active Additive for Meat Products

In: 63rd International Congress of Meat Science and Technology

Authors:

G. Kenenbay

G. Kenenbay The Kazakh Research Institute of Processing and Food Industry, Gagarin Avenue 238 ‘G’, Almaty 050060, Republic of Kazakhstan; gkenenbay@mail.ru

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U. Chomanov

U. Chomanov The Kazakh Research Institute of Processing and Food Industry, Gagarin Avenue 238 ‘G’, Almaty 050060, Republic of Kazakhstan; gkenenbay@mail.ru

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T. Tultabayeva

T. Tultabayeva The Kazakh Research Institute of Processing and Food Industry, Gagarin Avenue 238 ‘G’, Almaty 050060, Republic of Kazakhstan; gkenenbay@mail.ru

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T. Zhumalieva

T. Zhumalieva The Kazakh Research Institute of Processing and Food Industry, Gagarin Avenue 238 ‘G’, Almaty 050060, Republic of Kazakhstan; gkenenbay@mail.ru

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, and

A. Shoman

A. Shoman The Kazakh Research Institute of Processing and Food Industry, Gagarin Avenue 238 ‘G’, Almaty 050060, Republic of Kazakhstan; gkenenbay@mail.ru

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Type:: Chapter

Pages:: 640–641

DOI:: https://doi.org/10.3920/9789086868605_285

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The authors of the article developed the formulation of biological additives for sausages, based on the cake of wheat germ, pumpkin, linseed and sesame seeds. The production of biological additives from the cake of wheat germ, pumpkin, linseed and sesame seeds makes it possible to obtain products with increased biological value. Each oilcake type of wheat germ, pumpkin, linseed and sesame seeds has its own peculiarities of chemical composition.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Biological Active Additive for Meat Products

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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