March 1991
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Hygiene and Sanitation
The influence of the protein-mineral preparation, made of meat-and-bone remnants, on the nutrient and biological value of meat foodstuffs has been studied. It has been shown, that the use of such a preparation in sausages (1-3%) does not reduce their biological value, produces a positive influence on the chemical content of foodstuffs in terms of the mineral component (Ca/P ratio), making them physiologically more optimal. Positive influence of the protein-mineral preparation made of meat-and-bone remnants on mineral metabolism has been established.