Research of nutritional and biological value of chopped beaf steaks using thermostable elastic emulsions
The research results of chemical composition, biological value, particularly fatty acid and amino acid composition are given in the article. Parameters of amino acid swift and microbiological safety indicators of chopped beef steaks are defined. Parameters of heat-stable elastic emulsion using based on sodium alginate and oil are defined in the composition of chopped beef steak and microbiological safety indicators of finished products, including chopped beef steaks, are defined