FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2997668777> ?p ?o ?g. }

• W2997668777 abstract "The work aims to the generalization and analysis of the main problems of production of fermented meat products, which are reflected in scientific publications of the meat processing industry experts. The modern researches of scientists all over the world are aimed to the achievement of bio- and microbiological safety, structure formation, use of new kinds of raw materials, features of color formation, formation of sensory properties, increase of biological value of smoked and uncooked products. The work emphasizes that the quality of finished products and the stability of the technological process depends on the quality of raw materials, the properties of their own microbiota of raw materials and/or introduced starter cultures of microorganisms. The possibility of improving the sanitary condition of raw materials and reducing the impact of pathogenic microorganisms due to the use of ultrasound, hydrostatic high pressure, high-intensity pulsating electric field, cold plasma are described in the work. Also, in addition to physical processing methods, the use of competing microflora, extracts of spicy-aromatic plants, combining salt mixtures, packaging are effective. It is stated that the formation of the structure of the finished product depends on the parameters of the technological process, the activity of exo-endoenzymes and prescription composition. It is shown that the color of fermented meat products and their stability depend on the content of natural pigments and the conditions of their interaction with nitrites under the action of microorganisms with nitrite reductase activity and pH of the environment. The possibility of obtaining a characteristic pink-red color of meat products without the use of nitrites was noted. The results of investigations of the possibility of varying the organoleptic parameters of the finished product by modeling the ingredient composition and fermentation conditions are presented. The possibilities of creation of new types of fermented meat products of functional purpose by the introduction of ω-3 fatty acids, probiotics, macro-, microelements and more are described." @default.
• W2997668777 created "2020-01-10" @default.
• W2997668777 creator A5049754344 @default.
• W2997668777 creator A5068600287 @default.
• W2997668777 creator A5085646856 @default.
• W2997668777 date "2019-12-30" @default.
• W2997668777 modified "2023-09-26" @default.
• W2997668777 title "MODERN PRODUCTION TRENDS OF FERMENTED MEAT PRODUCTS" @default.
• W2997668777 cites W107013637 @default.
• W2997668777 cites W1499999602 @default.
• W2997668777 cites W1717864260 @default.
• W2997668777 cites W1929555773 @default.
• W2997668777 cites W1968023192 @default.
• W2997668777 cites W1971114523 @default.
• W2997668777 cites W1971862132 @default.
• W2997668777 cites W1980449116 @default.
• W2997668777 cites W1987014770 @default.
• W2997668777 cites W1997887619 @default.
• W2997668777 cites W1998118645 @default.
• W2997668777 cites W1998316464 @default.
• W2997668777 cites W1998725707 @default.
• W2997668777 cites W2001062055 @default.
• W2997668777 cites W2003285873 @default.
• W2997668777 cites W2005926179 @default.
• W2997668777 cites W2007205144 @default.
• W2997668777 cites W2009396330 @default.
• W2997668777 cites W2010504986 @default.
• W2997668777 cites W2017172745 @default.
• W2997668777 cites W2017748135 @default.
• W2997668777 cites W2021005938 @default.
• W2997668777 cites W2021590358 @default.
• W2997668777 cites W2024839965 @default.
• W2997668777 cites W2026185248 @default.
• W2997668777 cites W2027368438 @default.
• W2997668777 cites W2028004523 @default.
• W2997668777 cites W2028854529 @default.
• W2997668777 cites W2034544285 @default.
• W2997668777 cites W2043474786 @default.
• W2997668777 cites W2044878734 @default.
• W2997668777 cites W2047723740 @default.
• W2997668777 cites W2050193076 @default.
• W2997668777 cites W2055056914 @default.
• W2997668777 cites W2058188501 @default.
• W2997668777 cites W2058204419 @default.
• W2997668777 cites W2058314023 @default.
• W2997668777 cites W2062067698 @default.
• W2997668777 cites W2065160891 @default.
• W2997668777 cites W2070131164 @default.
• W2997668777 cites W2070795892 @default.
• W2997668777 cites W2071763925 @default.
• W2997668777 cites W2075101607 @default.
• W2997668777 cites W2078647960 @default.
• W2997668777 cites W2087633824 @default.
• W2997668777 cites W2089187064 @default.
• W2997668777 cites W2106928808 @default.
• W2997668777 cites W2109595538 @default.
• W2997668777 cites W2116207565 @default.
• W2997668777 cites W2116893198 @default.
• W2997668777 cites W2117785589 @default.
• W2997668777 cites W2128367977 @default.
• W2997668777 cites W2162264591 @default.
• W2997668777 cites W2165961930 @default.
• W2997668777 cites W2168937397 @default.
• W2997668777 cites W2170558322 @default.
• W2997668777 cites W2171679057 @default.
• W2997668777 cites W2173375689 @default.
• W2997668777 cites W2206033199 @default.
• W2997668777 cites W2297959366 @default.
• W2997668777 cites W2344419060 @default.
• W2997668777 cites W2503109236 @default.
• W2997668777 cites W2514819727 @default.
• W2997668777 cites W2529531502 @default.
• W2997668777 cites W2551674738 @default.
• W2997668777 cites W2607960060 @default.
• W2997668777 cites W2742518059 @default.
• W2997668777 cites W2750891881 @default.
• W2997668777 cites W2758211022 @default.
• W2997668777 cites W2884001490 @default.
• W2997668777 cites W2885697460 @default.
• W2997668777 cites W2892108895 @default.
• W2997668777 cites W2900613747 @default.
• W2997668777 cites W3028668450 @default.
• W2997668777 cites W4235049829 @default.
• W2997668777 cites W4245998867 @default.
• W2997668777 cites W4253186672 @default.
• W2997668777 cites W612787834 @default.
• W2997668777 cites W637007220 @default.
• W2997668777 cites W649815489 @default.
• W2997668777 doi "https://doi.org/10.15673/fst.v13i4.1556" @default.
• W2997668777 hasPublicationYear "2019" @default.
• W2997668777 type Work @default.
• W2997668777 sameAs 2997668777 @default.
• W2997668777 citedByCount "0" @default.
• W2997668777 crossrefType "journal-article" @default.
• W2997668777 hasAuthorship W2997668777A5049754344 @default.
• W2997668777 hasAuthorship W2997668777A5068600287 @default.
• W2997668777 hasAuthorship W2997668777A5085646856 @default.
• W2997668777 hasBestOaLocation W29976687771 @default.
• W2997668777 hasConcept C100544194 @default.
• W2997668777 hasConcept C121332964 @default.

• next