PROSPECTS FOR THE DEVELOPMENT OF NEW TYPES OF MEAT PRODUCTS USING BEEF WITH MODIFIED FATTY ACID COMPOSITION

Ruslan Omarov, Ivan Gorlov, Marina Slozhenkina, Elena Anisimova, Natalia Mosolova, Sergei Shlykov

Publication date

August 2019

DOI

Abstract

The article presents the rationale for the prospects of expanding the range of functional meat products through the use of modified meat raw materials. A proposal is made to develop a technology for the production of beef with a modified fatty acid composition. Keywords: beef, functional nutrition, fatty acids, herbal fattening

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PROSPECTS FOR THE DEVELOPMENT OF NEW TYPES OF MEAT PRODUCTS USING BEEF WITH MODIFIED FATTY ACID COMPOSITION

Abstract

Extracted data

PROSPECTS FOR THE DEVELOPMENT OF NEW TYPES OF MEAT PRODUCTS USING BEEF WITH MODIFIED FATTY ACID COMPOSITION

Abstract

Extracted data

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