New Meat Product Manufacturing Technology through Supplementing Pearl Barley Flour

Authors

  • E.L. Sahakyan, A.L. Dashtoyan, M.V. Petrosyan

Keywords:

semi-finished meat product, main raw material, cellulose, pearl barley flour, nutritional value

Abstract

Development of new food production technologies using high nutrient value raw material is an important prerequisite for the food industry improvement.
The world practice has shown that the best option for balancing food components is the combination of plant- and animalbased food compinents which enables to stabilize the functional and technological properties of a raw material, increase its biological value and improve the organoleptic properties of the finished product. Thus, it is recommended to apply the new
semi-finished production technology in the meat industry upon the supplementation of pearl barley flour.

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Published

2023-08-21

How to Cite

E.L. Sahakyan, A.L. Dashtoyan, M.V. Petrosyan. (2023). New Meat Product Manufacturing Technology through Supplementing Pearl Barley Flour. AgriScience and Technology, 3(79). Retrieved from https://journal.anau.am/index.php/anau/article/view/356

Issue

Vol. 3 No. 79 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

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