Open AccessStudy of the possibility of increasing the shelf life of meat pates
Author(s) -
В. Н. Храмова,
М.И. Сложенкина,
A N Burdina,
Ya I Khramova,
D A Razumov,
E V Khrapova,
E A Chekhova
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 - 10.1088/1755-1315/677/3/032064
Subject(s) - shelf life , business , quality (philosophy) , production (economics) , food science , environmental science , chemistry , economics , philosophy , epistemology , macroeconomics
The article discusses a method for increasing the shelf life of meat pates by adding a natural antioxidant. Numerous studies show that the most popular and competitive food products are products that are convenient and easy to prepare in a short amount of time, easy to take with you as a snack, and products with a high-quality and safe composition that can be stored for a long time. The release of new pate products that do not require cold storage will significantly reduce production space, costs for the purchase and operation of equipment, and make such products universal for use in long-distance transport crossings and air travel.