Name
Volkova Olga Vasilievna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Northern Trans-Ural State Agricultural University
Web site url
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Articles count: 1
One of perspective variants of development of the
meat industry can become the production of
foodstuffs from untraditional kinds of the meat raw
materials such as the rabbit meat, which has a high
protein content with a full number of essential amino
acids, broad spectra of the mineral substances and
vitamins and reduced fat content. Therefore, a
demand on the rabbit meat has been increased
significantly in the past years. Rabbit meat is widely
used in various culinary dishes of the dietary
nutrition. Rabbit meat is used in limited scales for
production of sausages. The production of the
delicacy sterling foodstuffs from the rabbit meat, that
are capable for long-term storage, is almost not
developed. The regulated requirements for quality of
rolls that are included in Technical Conditions are set
up in accordance with the developed recipe and
technology of production of the smoked-boiled rolls
from the rabbit meat. All the foodstuff samples gained
high scores on the organoleptic estimation. The
foodstuffs satisfy the requirements for chemical
composition: mass fraction of protein – no less than
20%, mass fraction of fat – no more than 25%, mass
fraction of moisture – no more than 65%. The
developed delicacy foodstuffs have a high nutritional
and biological value