RESEARCH INTO IMPACT OF MICROWAVE RADIATION ON THE STRUCTURE OF CHOPPED MEAT PRODUCTS WITH ADDED CHICK-PEA FLOUR
The conducted experiments refer the dynamics in the structure of meat farce products with added chick-pea flour depending on the method of thermal treatment by means of microwave heating and traditional methods. Essential increase in the uniformity of structure and size reduction of cells is observed accompanied by the increase in their percentage. It is shown that addition of chick-pea flour facilitates reduction of cell sizes and stabilization the porous structure.