Use of native milk whey in the production of smoked-boiled chicken ham

• Main Authors: Baimishev Rinat H., Korosteleva Lidia A., Romanova Tatyana N., Suhova Irina V., Dolgosheva Elena V.
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: BIO Web of Conferences
• Online Access: https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00049/bioconf_fies2020_00049.html

The purpose of this research is to determine the possibility of the use of native milk whey in the production of smoked-boiled ham from poultry meat. During the research, the process of modeling the production of smoked-boiled ham with the use of native milk whey was simulated. As a result of the studies, it was found that in the development of meat products, the whey had a positive effect on organoleptic, physico-chemical parameters, as well as the yield of finished products, which ultimately determines the feasibility and economic efficiency of the use of whey in the recipe of processed products.