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INFLUENCE OF THERMAL TREATMENT ON THE NUTRITION AND BIOLOGICAL VALUE OF MUTTON AT PREPARATION OF THE UZBEK NATIONAL DISHES
Pulatov Alisher Saidzhamalovich1, Yokubzhanova Yokutkhon Gulyamzhonovna2, Saribayeva Dilorom Akramzhonovna3
1Namangan engineering teacher training college, candidate technical sciences, associate professor
2Namangan engineering teacher training college, assistant
3Namangan engineering teacher training college, senior teacher
1Namangan engineering teacher training college, candidate technical sciences, associate professor
2Namangan engineering teacher training college, assistant
3Namangan engineering teacher training college, senior teacher
Abstract
This article is devoted to the review of the biological and physical and chemical changes happening in meat before thermal treatment. Carried out researches allows to claim that in lump semi-finished products at thermal treatment the amount of moisture, fat, depending on fatness and age of animals sharply changes. This perspective has many-sided character.
Keywords: brisket, cutlet meat, gammon, mutton, shish kebab, shovel
Category: 05.00.00 Technical sciences
Article reference:
Influence of thermal treatment on the nutrition and biological value of mutton at preparation of the Uzbek national dishes // Modern scientific researches and innovations. 2015. № 7. P. 2 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2015/07/56504
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