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

Ishniyazova Sh.  A; Muminov  N; Nazarova  Z

doi:10.47494/mesb.v14i.660

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

(1) Ishniyazova Sh. A Associate Professor, Candidate of Chemical Sciences at Samarkand State Institute of veterinary medicine
Uzbekistan
(2) Muminov N Associate Professor, Candidate of Chemical Sciences at Samarkand State Institute of veterinary medicine
Uzbekistan
(3) Nazarova Z Master of Samarkand State Institute of Veterinary Medicine, Department: "Technology of storage and processing of animal products
Uzbekistan
(*) Corresponding Author

DOI:

https://doi.org/10.47494/mesb.v14i.660

Keywords:

By-products, resource-saving technology, balanced nutrition, connective tissue proteins, collagen, elastin

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.

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References

Osipova O.S. Experience of deep processing of livestock products: Scientific and analytical review, M .: FGNU. "Rosinformagrotech", 2008.-92 p.

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.

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.

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Published

2021-07-08

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.v14i.660

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Issue

Vol. 14 (2021): July 2021

Section

Technology

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