Open AccessCooked and smoked meat products with the addition of L- carnitine for the nutrition of athletes
Author(s) -
В. Н. Храмова,
И Ф Горлов,
E A Chekhova,
Ya I Khramova,
Yu N. Kartushina,
А. А. Короткова
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 - 10.1088/1755-1315/848/1/012051
Subject(s) - organoleptic , food science , athletes , recipe , cooked meat , sports nutrition , business , chemistry , medicine , physical therapy
The article discusses the issue of organizing the production of cooked-smoked meat products for the nutrition of athletes and increasing the functionality of the assortment positions of the line of cooked-smoked products by using L-carnitine as a food additive. It was proposed to use pork, turkey and chicken in the form of whole muscle pieces as the main raw material. For a sports diet, the use of poultry meat is promising and relevant, since it is known that the proteins of chicken and turkey meat are successfully absorbed by the body. Pork use is directed at a target consumer group other than athletes. A recipe and technology for the production of cooked-smoked meat products were developed, taking into account the requirements for sports nutrition, the technological properties of L-carnitine were also taken into account and a number of laboratory studies were carried out to substantiate them, physical, chemical and organoleptic studies of the product were carried out.