INVESTIGATION OF THE QUALITY OF SEMI-SMOКED SAUSAGES IN THE HACCP SYSTEM INTEGRATED BY ENTERPRISES ON THE MANUFACTURE OF MEAT AND MEAT PRODUCTION

Autor:	G. . Jumabekova, E. . Erzhigitov, M. . Serikkyzy, M. . Chendagulova, L. . Mamaeva, G. . Zetbek
Jazyk:	English<br />Kazakh<br />Russian
Rok vydání:	2021
Předmět:	насср (hazard analysis and critical control point) сыни бақылау нүктелері ет өнімдері қауіптілік факторлары бақылау шаралары Technology (General) T1-995
Zdroj:	Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 16-20 (2021)
Druh dokumentu:	article
ISSN:	2304-568X 2710-0839
Popis:	This article presents the results of scientific research on the production of meat products from beef. Vitamins, amino acids, organoleptic and physico-chemical parameters were investigated. The results of the analysis show that the studied parameters in all samples did not exceed the maximum permissible concentrations established by the requirements of the sanitary rules and norms. Thus, the introduction of the HACCP system into production is one of the ways to achieve high quality.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/66e4826bdc67434f87f56a122c5eb89e Zobrazit plný text záznamu View record in DOAJ