Investigated the effect of food additives on the complex functional and technological properties of meat raw materials and products developed based on it. Found that the use of phosphate products significantly increase water holding capacity of ground beef, and as a result, the output of sausages and lower shrinkage. The paper shows a positive effect of phosphate products considered the building blocks of muscle tissue.
фосфатные препараты, функционально-технологические свойства, мясное сырье, гистологические срезы, phosphate products, functional and technological properties, raw meat, histological sections
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