Technology proizvodstva subproduktovyh mysnykh conservov

Abstract

Food by-products are important in supplying the population with meat, being an additional resource of protein nutrition, and occupy a significant place in the food balance. The chemical composition of by-products is insufficiently studied, although they are widely used both as natural products and as raw materials for the manufacture of various products. Each type of by-product has its own peculiarities of morphological and chemical composition. By-products of the same name differ little from each other in terms of chemical composition. In terms of the total content of protein substances, they are almost the same as meat, however, they differ significantly in terms of the quality of proteins. According to the quantitative content of high-quality proteins, the liver, tongue, heart, kidneys are in the first place, and the ears and trachea are in the last place.