STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF
The present paper examines an effect of starter culture incorporation into the technology of air-dried beef products on a degree of protein hydration and solubility. The processes of the protein macromolecule hydrolysis on dipeptides, polypeptides and free amino acids are described. It was shown air-...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2017-04-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/50 |