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Influence of oilseed groats addition on the yield of minced meat products

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dc.contributor.author GRUMEZA, Irina
dc.date.accessioned 2019-01-24T12:09:14Z
dc.date.available 2019-01-24T12:09:14Z
dc.date.issued 2018
dc.identifier.citation GRUMEZA, Irina. Influence of oilseed groats addition on the yield of minced meat products. In: Journal of Engineering Science. 2018, vol. 25(2), pp. 85-88. ISSN 2587-3474. eISSN 2587-3482. en_US
dc.identifier.issn 2587-3474
dc.identifier.issn 2587-3482
dc.identifier.uri http://repository.utm.md/handle/5014/66
dc.identifier.uri https://doi.org/10.5281/zenodo.2579635
dc.description.abstract This study includes investigation of the influence of oilseed groats on the thermal treatment yield of the final product – “mici” from sheep and poultry meat (70:30). 7% groats of walnut, pumpkin and sesame seeds and 2% wheat fibers were used. There has been determined water content, fat, protein, water retaining capacity and fat retaining capacity, emulsifying capacity of oilseed groats, thermal treatment efficients on the final product. Sensorial characteristics of the groats were studied. As the result it was established that the addition of groats in the “mici“ of sheep and poultry meat reduces the mass loss after heat treatment. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject meat products en_US
dc.subject sheep meat en_US
dc.subject poultry meat en_US
dc.subject oilseed groats en_US
dc.subject produse din carne en_US
dc.subject carne de oaie en_US
dc.subject carne de pasăre en_US
dc.subject semințe oleaginoase en_US
dc.title Influence of oilseed groats addition on the yield of minced meat products en_US
dc.type Article en_US


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