Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
2021; 208–212
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Development of New Meat Product Technology via Tea Plants Application

Emma Sahakyan*

Received: 2025-01-08 · Published: 2021-06-30

© 2021 The Author(s) and the original publisher.

Licence: as stated by the publisher.
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Original title
Development of New Meat Product Technology via Tea Plants Application
Author
Emma Sahakyan
Source journal
Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
Published
2021-06-30
Licence
as stated by the publisher
Original
https://doi.org/10.52276/25792822-2021.2-208

Abstract

The aim of the current research is to develop a new technology for smoked/ cured meat production from the poultry meat, while reducing the ageing period and supplementing the product with proteins and carbohydrates needed for the regular life activity of human organism. To this end we have developed a technology for manufacturing new variety of smoked product via the use of herbaceous plants, which reduce the ageing times of cured meat in 2 times. The recipe and technological phases for the new type of smoked product manufacture was established. Besides, its physicochemical indices and shelf life was determined and the energy value was estimated.
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