Russian Federation
Russian Federation
Creation of the functional products on the basis of a combination of meat and vegetable raw materials is one of the directions of resource-saving technology of the meat industry. Application of leguminous crops with high biological value and a positive impact on the functional and technological properties of chopped meat semi-finished products: widely used in the production and is considered one of the perspective direction. The article provides research on the functional and technological properties of chopped meat with the introduction of bean flour.
chopped meat semi-finished products, cutlets, bean flour, moisture-holding, moisture connecting, emulsifying efficiency
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