FIELD: food industry.
SUBSTANCE: method envisages meat raw materials milling, mince preparation with simultaneous introduction of NovaSOL Rosemary food additive at the stage of raw materials mixing in an amount of 0.15% of the semi-product weight, packing and cooling.
EFFECT: reduction of oxidative and microbiological spoilage of semi-products, storage life increase, expansion of the range of chopped meat semi-products, for instance those made of pork meat.
4 dwg
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