Work

Study of the possibility of increasing the shelf life of meat pates

Year: 2021

Type: conference-paper

Abstract: 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.

Source: IOP Conference Series Earth and Environmental Science

DOI: 10.1088/1755-1315/677/3/032064

Authors: V N Khramova, M I Slozhenkina, A N Burdina, Ya I Khramova, D A Razumov, E V Khrapova, E A Chekhova

Institutions: Povolzhsky Research Institute of Production and Processing of Meat and Dairy Products, Volgograd State Technical University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W3138501989

FWCI: 0.89

Cites: 5

Cited by: 1

Related to: 10