Impact of incorporating inorganic additives in processed meat production

• Published in: E3S web of conferences Vol. 510; p. 1037
• Main Authors: Dissanayake, Kasun, Rifky, Mohamed, Farmonov, Jasur, Boynazarova, Yulduz, Meyliyev, Akhror, Zokirov, Kurbonalijon, Narziyev, Farrux, Samadiy, Murodjon
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Les Ulis EDP Sciences 01.01.2024
• Subjects: Additives; Antioxidants; Carcinogenicity; Carcinogens; Chloride; Consumers; Cooking; Customers; Food products; Fourier transforms; Health problems; Inorganic compounds; Lipids; Meat; Meat industry; Meat production; Meat products; Meat quality; Metabolic disorders; Monosodium glutamate; Nitrates; Nitrites; Oxidation; Phosphates; Potassium; Potassium sorbate; Shelf life; Sodium; Sodium chloride; Sodium glutamate; Uzbekistan; Sri Lanka

This study explores the complex effects of inorganic chemicals on the quality of meat and the health of consumers at different stages of processing. It is determined that nitrites, phosphates, potassium sorbate, sodium chloride, antioxidants, and monosodium glutamate (MSG) contribute to improving me...