The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated in the pH range of 3.0-9.0. The raw material was also characterized and was compared with the processed one. The results show that the process had a positive effect on solubility, emulsion capacity...

OBJECTIVE The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. METHODS Lamb loins (M. longissimus lumborum, n = 25) were aged at -1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged...

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on quality (nutritional value, functional technological properties, sensory attributes) meat-containing semi-smoked sausages. optimal version recipe with highest indicators sausages aquaculture was determined. It found that protein content meat-containing, diffe...

To study the stability of meat color in post-slaughter storage process Qinchuan cattle, three different bovine muscles, including longissimus dorsi (LD), knee round (KR) and psoas major (PM) muscles were selected as research objects to determine changes color, myoglobin (Mb) relative content, pH, oxygen consumption rate (OCR), total iron, heme iron (HI) other contents during storage. With prolo...