Open AccessWaste-Free Use of Quail Meat in Semi-Finished Food Production
Author(s) -
A.L. Dashtoyan,
K.H. Gharibyan,
H.S. Sargsyan,
A. Baghdasaryan
Publication year - 2021
Publication title -
agrogitut'yun ev tekhnologia
Language(s) - English
Resource type - Journals
ISSN - 2579-2822
DOI - 10.52276/25792822-2021.2-186
Subject(s) - quail , recipe , production (economics) , raw material , business , meat packing industry , product (mathematics) , food science , food processing , microbiology and biotechnology , agricultural science , environmental science , mathematics , biology , ecology , geometry , economics , macroeconomics , endocrinology
Semi-finished food production from the meat raw material has gained a broad application in the consumer market due to ease of its production organization, digestibility, fast consumption, long shelf life and safety.The research considers the development trends in cutlet (semi-finished meatproduct) manufacturing technologies via quail meat and plant-based fillerapplication.The study aims to improve cutlet production technology through replacing thechicken meat with quail meat and supplementing buckwheat flour.A new cutlet production technology and recipe has been developed and theirrelevance has been proved.