Development of New Meat Product Technology via Tea Plants Application

Authors

  • E.L. Sahakyan, H.S. Sargsyan

Keywords:

smoked/cured product, poultry meat, tea plants, technology, innovation

Abstract

The aim of the current research is to develop a new technology for smoked/ cured meat production from the poultry meat, while reducing the ageing period and supplementing the product with proteins and carbohydrates needed for the regular life activity of human organism. To this end we have developed a technology for manufacturing new variety of smoked product via the use of herbaceous plants, which reduce the ageing times of cured meat in 2 times. The recipe and technological phases for the new type of smoked product manufacture was established. Besides, its physicochemical indices and shelf life was determined and the energy value was estimated.

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Published

2023-08-21

How to Cite

E.L. Sahakyan, H.S. Sargsyan. (2023). Development of New Meat Product Technology via Tea Plants Application. AgriScience and Technology, 2(74). Retrieved from https://journal.anau.am/index.php/anau/article/view/352

Issue

Vol. 2 No. 74 (2021): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.