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ANTIOXIDANTS AND SYNERGISTS USED IN MEAT PRODUCTS

B. AbdullaevaNamangan Institute of Engineering and TechnologyM. SolievNamangan Institute of Engineering and TechnologySuvankul NurmanovNational University of Uzbekistan
Austrian Journal of Technical and Natural Sciencesjournal2022en
ABI

Abstract

This article talks about antioxidants and their enhancers, types and properties used in the production of minced meat semi-finished products and to extend their shelf life. Natural and synthetic additives with antioxidant properties, their use and benefits in various meat products are also reviewed.

Topics

Food Industry and Aquatic BiologyMeat and Animal Product Quality

Identifiers

DOI
10.29013/ajt-22-9.10-50-52

Citations and references

Cited by 00 references
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