MODIFICATION OF MEAT RAW MATERIAL PROPERTIES BY BIOTECHNOLOGICAL METHODS

Authors

  • Volodymyr Pryshedko Dnipro State Agrarian and Economic University https://orcid.org/0000-0002-7324-5485
  • Yurii Bielai Dnipro State Agrarian and Economic University
  • Alina Lysha Dnipro State Agrarian and Economic University
  • Anna Hrytsenko Dnipro State Agrarian and Economic University
  • Oleksandra Zaitseva Dnipro State Agrarian and Economic University

DOI:

https://doi.org/10.30888/2709-2267.2025-29-00-005

Keywords:

food biotechnology, meat raw materials, meat product production, functional additives, quality of meat products

Abstract

The paper examines the achievements of food biotechnology, which are actively used in the production of meat products. In recent decades, the focus of society's attention has been on improving food quality, especially its organoleptic and nutritional pro

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Published

2025-01-30

How to Cite

Pryshedko, V., Bielai, Y., Lysha, A., Hrytsenko, A., & Zaitseva, O. (2025). MODIFICATION OF MEAT RAW MATERIAL PROPERTIES BY BIOTECHNOLOGICAL METHODS. Sworld-Us Conference Proceedings, 1(usc29-00), 42–48. https://doi.org/10.30888/2709-2267.2025-29-00-005

Issue

No. usc29-00 (2025): Modern systems of science and education in the USA, EU and other countries '2025

Section

Abstracts

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Copyright (c) 2025 Authors

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This work is licensed under a Creative Commons Attribution 4.0 International License.