On November 16-18, students of the CCI-41,42,43,45,47 group of the Higher School of Food and Processing Technologies conducted a practical, practice-oriented lesson on the discipline “Control and evaluation of the quality of food products and raw materials” on the topic “Research of the quality of meat and canned meat” for beef stew produced in Kazakhstan.
In the laboratory work, the qualitative indicators of meat and canned meat were revealed. The Filin apparatus revealed the freshness of beef and the falsification of minced meat by-products.
Studies of canned meat for products processed by cold and heat treatment have been carried out. Tasting and research of canned meat was carried out. The students of the group conducted a tasting assessment of the smell and taste, the density of the products among themselves.
The practical lesson was conducted by: Master, teacher of the Higher School “Technologies of food and processing industries” Koishieva Zh. Zh.
