Open AccessResults of studies of samples of boiled-smoked loin with different injection levels
Author(s) -
Mars Khayrullin,
A V Curcan,
Антон Алексеевич Нестеренко,
M P Zhuravlev,
A V Rystakov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032014
Subject(s) - organoleptic , salting , tenderness , food science , loin , mathematics , chemistry
Today, the production of boiled-smoked pork products is aimed at using intensive salting methods using technological methods of injection with multi-component brines and subsequent mechanical processing. This makes it possible to improve both the organoleptic characteristics of pork products (tenderness, consistency) and the economic indicators of the efficiency of the enterprises. The article presents the results of studies of the effect of multicomponent brines on the main functional and technological characteristics of boiled-smoked pork products. The influence of multicomponent brines on such indicators as the output of the finished product, physical and chemical indicators, organoleptic indicators has been studied.