Innowacje w produkcji wyrobów mięsnych

• Autorzy: Stadnik Joanna , Wójciak Karolina

Identyfikatory

DOI

10.15199/65.2021.3.2

Warianty tytułu

EN

Innovation in the production of meat products

• Języki publikacji: PL

Abstrakty

PL

Preferencje i wymagania konsumentów dotyczące bezpieczeństwa, atrakcyjności sensorycznej oraz właściwości funkcjonalnych mięsa i produktów mięsnych generują zapotrzebowanie na coraz szerszą i nowocześniejszą ofertę zakładów mięsnych dostosowaną do indywidualnych potrzeb i oczekiwań nabywców. Powszechna i stale zwiększająca się konsumpcja mięsa i produktów mięsnych stanowi dodatkowy bodziec do podejmowania działań w tym zakresie. Omówiono innowacje w produkcji wyrobów mięsnych. Ze względu na złożoność problemu omówiono przykłady działań podejmowanych w celu eliminacji lub redukcji zawartości składników niepożądanych (tłuszczu, związków azotowych), modyfikacji profilu kwasów tłuszczowych oraz stosowania naturalnych substancji przeciwutleniających.

EN

Consumers’ preferences and requirements regarding safety, sensory attractiveness and functional properties of meat and meat products generate demand for an ever wider and more modern offer of meat processing plants, tailored to the individual needs and expectations of buyers. The widespread and constantly increasing consumption of meat and meat products is an additional incentive to take action in this regard. The paper presents current information on innovations in the production of meat products. Due to the complexity of the problem, examples of measures taken to eliminate or to reduce the content of undesirable components (fat, nitrogen compounds), modification of the fatty acids profile and the use of natural antioxidants were discussed.

Słowa kluczowe

PL

mięso; innowacje; tłuszcz; azotan sodu; naturalne przeciwutleniacze

EN

meat; innovations; fat; sodium nitrite; natural antioxidants

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2021
• Tom: T. 75, nr 3
• Strony: 6--10
• Opis fizyczny: Bibliogr. 50 poz.

Twórcy

autor

Stadnik Joanna

• Zakład Technologii Mięsa i Zarządzania Jakością, Katedra Technologii Surowców Pochodzenia Zwierzęcego, Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie

• https://orcid.org/0000-0002-5029-5535

autor

Wójciak Karolina

• Zakład Technologii Mięsa i Zarządzania Jakością, Katedra Technologii Surowców Pochodzenia Zwierzęcego, Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie

• https://orcid.org/0000-0002-4202-433X

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).