Today, the production of boiled-smoked pork products is aimed at using intensive salting methods using technological methods of injection with multi-component brines and subsequent mechanical processing. This makes it possible to improve both the organoleptic characteristics of pork products (tenderness, consistency) and the economic indicators of the efficiency of the enterprises. The article presents the results of studies of the effect of multicomponent brines on the main functional and technological characteristics of boiled-smoked pork products. The influence of multicomponent brines on such indicators as the output of the finished product, physical and chemical indicators, organoleptic indicators has been studied.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.