ⴰⴽⵙⵓⵎ ⴰⵣⴳⴳⵯⴰⵖ

ⴰⵔ ⵢⴰⵟⵟⴰ ⵓⴽⵙⵓⵎ ⵖⴼ ⵙⵉⵏ ⵡⴰⵏⴰⵡⵏ, ⴰⵣⴳⴳⵯⴰⵖ ⴷ ⵡⵓⵎⵍⵉⵍ ⵙ ⵓⵙⵙⵉⴹⵏ ⵏ ⵓⵍⵎⵙ ⵏ ⵓⵎⴰⵢⵓⴳⵍⵓⴱⵉⵏ ⴳ ⵉⵙⴰⵔⵔⵏ ⵉⵎⴰⵥⵍⴰⵡⵏ. ⵉⴷⴷⵖ ⴰⴷⴷⴰⵢ ⵜⴰⵍⵢ ⵜⴳⵎⵉⴹⵉ ⵏ ⵓⵎⴰⵢⵓⴳⵍⵓⴱⵉⵏ ⴳ ⵓⴽⵙⵓⵎ ⵢⵉⵥⵡⵉⵖ ⵓⴽⵍⵓ ⵏⵏⵙ ⵓⴳⴳⴰⵔ. ⴷⴰ ⵏⵜⵜⴰⴼⴰ ⴰⴽⵙⵓⵎ ⵏ ⵉⵢⴰⵣⵉⴹⵏ ⴷ ⴰⵎⴷⵢⴰ ⵏ ⵓⴽⵙⵓⵎ ⵓⵎⵍⵉⵍ ⴷⴳⵙ ⵜⵉⴳⵎⵉⴹⵉ ⵏ ⵓⵎⴰⵢⵓⴳⵍⵓⴱⵉⵏ ⴷⴷⴰⵡ ⵏ 0.1%, ⴰⵎⴰ ⴷⴳ ⵓⴽⵙⵓⵎ ⵏ ⵓⵣⴳⵔ ⵜⵍⵍⴰ ⴳⵔ 0.1% ⴰⵔ 0.4%, ⴷⴳ  ⵓⴽⵙⵓⵎ ⵏ ⵓⴼⵓⵏⴰⵙ ⵜⴻⵜⵜⴰⵡⴹ ⴷⴳⵙ ⵜⴳⵎⵉⴹⵉ ⵏ ⵓⵎⴰⵢⴳⵍⵓⴱⵉⵏ ⴰⵔ 2%. ⵍⵍⴰⵏ ⵡⴰⵟⵟⴰⵙ ⵏ ⵉⴽⵙⵓⵎⵏ ⵜⵜⵓⵙⵎⵉⵍⵏ ⴳ ⵉⴽⵙⵓⵎⵏ ⵉⵣⴳⴳⴰⵖⵏ ⴰⵎ ⵉⵣⴳⵉⵔⵏ ⴷ ⵡⵓⵍⵍⵉ ⴷ ⵉⵍⵖⵎⴰⵏ. ⵉⵍⵉⵏ ⵉⴽⵙⵓⵎⵏ ⵓⵎⵍⵉⵍⵏ ⴰⵎ ⵉⵙⵍⵎⴰⵏhttps://web.archive.org/web/20160804095212/http://www.anslab.iastate.edu/Class/AnS460-560/Class%20Notes/E-ChemistryofMeatProtein-5.ppt

ⵓⵜⵛⵉ
ⵉⴳⴰ ⵓⴽⵙⵓⵎ ⴰⵣⴳⴳⴰⵖ ⴰⵖⴱⴰⵍⵓ ⴷⵓⵙⵏ ⵏ ⵡⵓⵣⵣⴰⵍ, ⵉⴱⵔⵓⵜⵉⵏⴻⵏ, ⴰⴳⵔⵢⴰⵜⵉⵏ, ⴰⴼⵓⵙⴼⵓⵔ, ⴷ ⵉⴼⵉⵟⴰⵎⵉⵏⴻⵏ ⴰⵎ  ⴰⴼⵉⵟⴰⵎⵉⵏ ⴱⵉ 1http://www.oznrt.ksu.edu/labrary/fntr2/mf794.pdf ⴷ ⵓⴼⵉⵟⴰⵎⵉⵏ ⴱⵉ 2. ⵉⴽⵙⵓⵎⵏ ⵉⵣⴳⴳⵯⴰⵖⵏ ⴷⴳⵙⵏ ⵜⵓⴳⵜ ⵏ ⵓⵙⵎⵎⴰⵎ ⵏ ⴰⵍⴼⴰ ⵍⵉⴱⵡⵉⴽ.

ⵉⵙⴰⵖⵓⵍⵏ