Vol. 14 (2021): July 2021
Technology

Resource-Saving Technology for the use of Large and Large Cattle Byproducts

Ishniyazova Sh. A
Associate Professor, Candidate of Chemical Sciences at Samarkand State Institute of veterinary medicine
Muminov N
Associate Professor, Candidate of Chemical Sciences at Samarkand State Institute of veterinary medicine
Nazarova Z
Master of Samarkand State Institute of Veterinary Medicine, Department: "Technology of storage and processing of animal products

Published 2021-07-08

Keywords

  • By-products,
  • resource-saving technology,
  • balanced nutrition,
  • connective tissue proteins,
  • collagen,
  • elastin
  • ...More
    Less

How to Cite

A, I. S. ., N, M. ., & Z, N. . (2021). Resource-Saving Technology for the use of Large and Large Cattle Byproducts. Middle European Scientific Bulletin, 14. https://doi.org/10.47494/mesb.2021.14.660

Abstract

The article investigates the challenges surrounding the waste-free use of by-products, optimizes the recipe and technology for culinary products made from by-products, and determines the organoleptic and chemical composition.

References

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  2. Town Hall F.S. Foodservice production technology. In 2 volumes.Vol. 1. Physicochemical processes occurring in food products during their culinary processing: textbook - M., Mir, 2007. - 351 p.
  3. Kiselev L.Yu., Zabudskiy Yu.I., Galikova A.P. et al. Fundamentals of production technology and primary processing of livestock products: textbook - SPB .: Lan, 2012.-464 p.