title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð±Ð°ÑÑÐµÑÐ½Ð¾Ð¹ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð¾ÑÑÐ¸Ð¾Ð½Ð½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÑ ÐºÑÐ»ÑÑÑÑ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of barrier technology for portioned semi-finished products from turkey meat using bioprotective crops
Creators: name: ÐÐ»Ð´Ð°ÑÐ¾Ð²Ð°, ÐÐ²Ð³ÐµÐ½Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¸Ð½Ð´ÐµÐ¹ÐºÐ°
Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°Ñ
Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÐµ Ð¿ÑÐµÐ¿Ð°ÑÐ°ÑÑ
Ð¼Ð°ÑÐ¸Ð½Ð°Ð´
Ð²Ð°ÐºÑÑÐ¼Ð½Ð°Ñ ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ°
turkey
semi-finished product
bioprotective preparations
marinade
vacuum packaging

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description: The theme of the final qualification work: Â«Development of barrier technology for portioned semi-finished products from turkey meat using bioprotective cropsÂ». The theoretical part of this work presents an analysis of domestic and foreign literary sources covering the state of the market of semi-manufactured poultry meat, as well as research in the field of the use of bioprotective crops in the production of meat semi-finished products.In the practical part of the work, the optimal recipe and technical recommendations for the production of semi-finished turkey were compiled. Studies of the component composition of the semi-finished product have been carried out. The choice of cherry flour and brown rice flour as a thickener for marinade was justified. According to the results of laboratory studies of raw materials, the optimal concentrations of bioprotective cultures and the marinade thickener were determined. A number of laboratory studies of the quality of the developed semi-finished product was carried out in relation to similar indicators of the control sample. Based on the results of the studies, the bioprotective preparations SafePro B-2 and SafePro B-LC-20 used showed their effectiveness at the stages of refrigeration storage of the semi-finished product, and the combination of bird cherry flour and brown rice flour not only improved the organoleptic characteristics of the investigated semi-finished product, but and affected the vitamin and mineral composition of the product. The finished product is low-calorie, rich in protein and balanced in amino acid composition.