Technological Improvement in the Semi-Finished Product Manufacture

Abstract

Prior to the use of meat semi-finished products, only additional thermal treatment is needed. They supplement the food ration with useful components, such as proteins, fats, carbohydrates and minerals. Thus, in the modern world their production is yearly being expanded. Based on the research results, a new cutlet recipe with the use of cellulose has been established and estimations in technological parameters, energy value and cost price have been conducted.