Vol. 2 No. 86 (2024): “AgriScience and Technology” scientifi
2024; 161–165
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Ingredients and Technical Parameters of a New Type ofSemi-Finished Meat Containing Dutch Cabbages

Anna Dashtoyan*, Yana Baluyants, Lilit Hovsepyan

Received: 2024-12-23 · Published: 2024-07-30

© 2024 The Author(s) and the original publisher.

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Original title
Ingredients and Technical Parameters of a New Type ofSemi-Finished Meat Containing Dutch Cabbages
Authors
Anna Dashtoyan, Yana Baluyants, Lilit Hovsepyan
Source journal
Vol. 2 No. 86 (2024): “AgriScience and Technology” scientifi
Published
2024-07-30
Licence
as stated by the publisher
Original
https://doi.org/10.52276/25792822-2024.2-161

Abstract

Increasing demand for semi-finished meat has led manufacturers to increase production volumes, renewing and modernizing their assortments in parallel. Technologies and recipes for semi-finished products production are known, in which animal and vegetable raw materials are combined. In addition, it contributes to the rational use of raw materials, the provision of quality food, and the improvement of technical and economic indicators. As a dietary raw material, white cabbage is an effective raw material to use in the production of semi-finished products.
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