IMPROVING MODERN TECHNOLOGIES FOR THE PRODUCTION OF MEAT PRODUCTS

Yesirkep Gulmira Esirkepkyzy; Dikhanbayeva Fatima Toktarovna; Umyanova Saule Jumageldievna; Narmandakh Zhupargul; Turikhanova Guljan Ilyasovna

Authors

Yesirkep Gulmira Esirkepkyzy candidate of technical sciences, associate professor, K.Kulazhanov Kazakh University of technology and business, Kazakhstan, c.Astana
Dikhanbayeva Fatima Toktarovna candidate of technical sciences, professor, Almaty Technological University, Kazakhstan, c. Almaty
Umyanova Saule Jumageldievna master's degree, senior lecturer, K.Kulazhanov Kazakh University of technology and business, Kazakhstan, c.Astana
Narmandakh Zhupargul master's degree, assistant lecturer, K.Kulazhanov Kazakh University of technology and business, Kazakhstan, c.Astana
Turikhanova Guljan Ilyasovna master's degree, senior lecturer, K.Kulazhanov Kazakh University of technology and business, Kazakhstan, c.Astana

Keywords:

meat, offal, cattle, protein, biologically active substances, technology

Abstract

In this work, modern technologies for the production of meat products are developed improvement issues are considered. Innovation in the meat processing industry un the study methods, application of automated and high-tech equipment, new methods aimed at improving the quality of products will also be analyzed. In addition, modern biotechnological processes, vacuum and shock freezing, high the effectiveness of such technologies as pressure processing is characterized. Eco-friendly, in order to produce safe and high-quality meat products, it is necessary to the importance of optimizing production processes is emphasized. This study shows that meat study and practice of new trends in the field of production of products indicates the relevance of use.

IMPROVING MODERN TECHNOLOGIES FOR THE PRODUCTION OF MEAT PRODUCTS

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