NUTRITIONAL VALUE AND CHEMICAL COMPOSITION OF MEAT

Authors

  • Shokhsanam Umurzakova Assistant, Department of “Food Technology”, Fergana Polytechnic Institute, Fergana, Uzbekistan

Keywords:

Meat is muscle, fat, rib and bone tissue, meat products, contains extracts, protein, fat, minerals

Abstract

In this regard, the technology of processing meat products today, and increasing the production of canned meat are topical issues of the day, and meat and meat products are considered very important food products, as they contain vitamins and minerals. The taste is good.

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Published

2024-04-09

How to Cite

Shokhsanam Umurzakova. (2024). NUTRITIONAL VALUE AND CHEMICAL COMPOSITION OF MEAT. British Journal of Global Ecology and Sustainable Development, 27, 38–45. Retrieved from https://journalzone.org/index.php/bjgesd/article/view/525

Issue

Vol. 27 (2024)

Section

Articles

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