УДК 637.513:637.5.04.07
Библ. 17.
DOI: 10.21323/2071-2499-2020-4-31-33

Факторы, влияющие на качество свинины. Часть 2

Козырев И.В., канд. техн. наук, Миттельштейн Т.М., Синичкина А.И.
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: качество мяса, свинина, обездвиживание, первичная переработка, холодильная обработка,
Реферат:
Представлены результаты анализа научно-технической информации, посвящённой проблемам влияния послеубойных факторов на качество свинины.

Factors affecting pork quality. Part 2

Kozyrev I.V., Mittelshtein T.M., Sinichkina A.I.
Gorbatov Research Center for Food Systems
Key words: pork, meat quality, stunning, primary processing, chilling
Summary:
The article presents the results of the analysis of scientific and technical information, devoted to the problems of the influence of post-slaughter factors on the quality of pork.

СПИСОК ЛИТЕРАТУРЫ / REFERENCES:

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Kozyrev, I.V. Factors affecting pork quality. Part 1 / I.V. Kozyrev, T.V. Mishugina, T.M. Mittelshtein, A.I. Sinichkina // Vsyo o myase. – 2020. – № 3. – Р. 20–26. DOI: 10.21323/2071–2499–2020–3–20–26.

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Контакты:

Козырев Илья Владимирович
i.kozyrev@fncps.ru
Миттельштейн Татьяна Михайловна
t.mittelshtein@fncps.ru
Синичкина Алёна Игоревна
a.sinichkina@fncps.ru

Для цитирования:

Козырев, И.В. Факторы, влияющие на качество свинины. Часть 2 / И.В. Козырев, Т.М. Миттельштейн, А.И. Синичкина // Все о мясе. – 2020. – № 4. – С. 31-33. DOI: 10.21323/2071-2499-2020-4-31-33.

For citation:

Kozyrev, I.V. Factors affecting pork quality. Part 2 / I.V. Kozyrev, T.M. Mittelshtein, A.I. Sinichkina // Vsyo o myase. – 2020. – № 4. – Р. 31-33. DOI: 10.21323/2071-2499-2020-4-31-33.