Use of poultry meat with salmonellosis in the production of sausages
| dc.contributor.author | Patyukov, S.D. | |
| dc.contributor.author | Fugol, A. G. | |
| dc.contributor.author | Kushnirenko, N. M. | |
| dc.contributor.author | Azarova, N. G. | |
| dc.date.accessioned | 2023-01-19T09:55:59Z | |
| dc.date.available | 2023-01-19T09:55:59Z | |
| dc.date.issued | 2022 | |
| dc.description | Use of poultry meat with salmonellosis in the production of sausages / S.D. Patyukov, A. G. Fugol, N. M. Kushnirenko, N. G. Azarova // Сучасні підходи гарантування безпечності та якості продуктів тваринництва : зб. матеріалів Міжнар. наук.-практ. конф. наук.-пед. працівників та молодих науковців, Одеса, 6–7 груд. 2022 р. / Одес. держ. аграр. ун-т. – Одеса, 2022. – P. 172–174. – Ref.: 4 tit. | uk_UA |
| dc.description.abstract | A technology has been developed for the production of sausages from the meat of animals infected with salmonellosis. The influence of new modes of sausage processing on the organoleptic characteristics of the finished product was studied. Optimal heat treatment regimes have been established, auxiliary materials have been selected, namely, a high-barrier multilayer polyamide casing. A comparative assessment of sausages obtained by our proposed technology with sausages that were produced according to standard industrial technology was carried out. | uk_UA |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/24228 | |
| dc.subject | salmonellosis, meat technology, sausages, polyamide casing, slaughter animals | uk_UA |
| dc.title | Use of poultry meat with salmonellosis in the production of sausages | uk_UA |
| dc.type | Thesis | uk_UA |
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