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Study of Qualitative Characteristics and Properties of Horse Meat

Authors

  • Abzhanova Sholpan

    Almaty Technological University, Almaty 050012, Kazakhstan

  • Rskeldiev Berdan

    Almaty Technological University, Almaty 050012, Kazakhstan

  • Kulazhanov Talgat

    Almaty Technological University, Almaty 050012, Kazakhstan

  • Baibolova Lyazzat

    Almaty Technological University, Almaty 050012, Kazakhstan

  • Uzakov Yasin

    Almaty Technological University, Almaty 050012, Kazakhstan

DOI:

https://doi.org/10.29169/1927-5951.2019.09.02.8

Keywords:

Water activity, microstructure, meat color, structural and mechanical properties, shear stress.

Abstract

One of the main principles of state policy is to define the process of nutrition as a function of the relationship of a person with the environment. Nutrition should promote human adaptation to adverse environmental conditions. In this regard, the functions of nutrition are not only to meet the physiological needs of the body for nutrients and energy, but also to improve human health, prevent alimentary-related diseases associated with nutrition.
The aim of the research was to develop the technology of meat products to create innovative technologies of functional products from meat for public catering.

References

Giro TM, Davydova SV. Functional meat products with the addition of plant materials. Meat Industry 2007; 10: 16-18.

Donchenko LV, Food safety: studies. allowance / L.V. Donchenko, V.D. Nadykta. - M .: Pishepromizdat, 2001; 528?.

Functional foods. Introduction to technology. Doronin A.F. DeLi print, - M., - 2009; 288 with

Khvylya SI, Kuznetsova TG, Avilov VV. Histological methods and quality assessment of meat products. 43th ICMST, New Zeland 2007; 405-407.

Khvylya SI, Avilov VV, Kuznetsova TG. Microstructural indicators, as a criterion for the quality of meat products. Sat works VNIIMP. -M 2006; 135-140.

Abzhanova ShA. Development of technology molded meat products functionality. Diss. on the competition uch. st. Cand. tech. sciences. Almaty 2009; 155.

Jenkins DJA, Kendall CWC. Ronsom Th. Dietary coronary heart disease. Nutrition Research 2008; 18(4): 633-652. https://doi.org/10.1016/S0271-5317(98)00050-5

Krosclah A, Hobin H. Soybean protein inhibitors and selective protein inhibitors. Noutr J 2001; 3: 2045-2051.

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Published

2019-04-05

Issue

Vol. 9 No. 2 (2019)

Section

Articles

License

Copyright (c) 2019 Abzhanova Sholpan, Rskeldiev Berdan, Kulazhanov Talgat, Baibolova Lyazzat , Uzakov Yasin

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

Study of Qualitative Characteristics and Properties of Horse Meat. (2019). Journal of Pharmacy and Nutrition Sciences , 9(2), 104-109. https://doi.org/10.29169/1927-5951.2019.09.02.8

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