Defragmenting Processing of Collagen-Containing Wastes of Meat Processing Industry into Functional Feed Additives for Obtaining High-Quality Food
World Journal of Food Science and Technology
Volume 1, Issue 2, September 2017, Pages: 39-46
Received: May 3, 2017; Accepted: May 13, 2017; Published: Jul. 10, 2017
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Authors
Marina Ivanovna Baburina, Department of Analytical Research, The V. M. Gorbatov All-Russian Meat Research Institute, Moscow, Russia
Natalia Leonidovna Vostrikova, Department of Analytical Research, The V. M. Gorbatov All-Russian Meat Research Institute, Moscow, Russia
Andrew Vladimirovich Kulikovskii, Department of Analytical Research, The V. M. Gorbatov All-Russian Meat Research Institute, Moscow, Russia
Angella Nikolaevna Zarubina, Department of Chemistry, Bauman Moscow State Technical University, Moscow, Russia
Andrew Nikolaevich Ivankin, Department of Chemistry, Bauman Moscow State Technical University, Moscow, Russia
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Abstract
The authors developed a technology for obtaining feed additives from wastes of meat processing industry using physical, biochemical and biotechnological processing methods in comparison with the biotechnological method of obtaining a high-grade microbial protein for the production of high-quality food products based on meat raw materials.
Keywords
Collagen Waste, Meat Processing Industry, Lactic Acid, Hydrolysates, Probiotic Culture Lactobacillus Plantarum, Corn Seed Cake, Pre-starter Feed Additives
To cite this article
Marina Ivanovna Baburina, Natalia Leonidovna Vostrikova, Andrew Vladimirovich Kulikovskii, Angella Nikolaevna Zarubina, Andrew Nikolaevich Ivankin, Defragmenting Processing of Collagen-Containing Wastes of Meat Processing Industry into Functional Feed Additives for Obtaining High-Quality Food, World Journal of Food Science and Technology. Vol. 1, No. 2, 2017, pp. 39-46. doi: 10.11648/j.wjfst.20170102.12
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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