Properties and application of dietary fibers in meat technologies.

摘要

The functional and technological properties of ?VitaceI? wheat cellulose have been researched. More than 40 specific recipes of all meat products have been worked out (composed). The presence and persistency of aroma have been detected by instrumental method at the special device of ?electronic nose?. It was detected by experimental method that ?J. Rettenmaier Soehne GmbH? ?VitaceI? injection in technological concentrations does not deteriorate the intensity of coloring of final meat product.