[The effect of various methods of thermal treatment on the biological value of minced meat of low caloric value for infants' nutrition]. / Vliianie razlichnykh sposobov teplovoi obrabotki na biologicheskuiu tsennost' miasnykh rublenykh izdelii ponizhennoi kaloriinosti, prednaznachennykh dliia detskogo pitaniia.

The authors discuss the effects of the electrophysical (IR- and SHF-heating) and conventional methods for frying low-calorie semi-finished minced meat (chops with methyl cellulose addition) intended for treatment and prophylactic nutrition of schoolchildren on the biological value of proteins: the amino acid score, the protein qualitative index, the coefficient of the amino acid score difference, and the coefficient of the efficacy of lysine and protein availability. It has been established that the electrophysical methods of heating, especially the frying of the products by means of IR-radiation favour an improvement of a number of the parameters as compared to the conventional way of frying.

[New types of canned meats for infant and dietetic nutrition]. / Novye vidy miasnykh konservov dlia detskogo i dieticheskogo pitaniia.

In line with the current concept for a balanced nutrition and physiological-biochemical peculiarities of the child's organism a raw meat was selected, formulations and technology of fabricating canned goods of meat and edible viscera of three degrees of communition for three age groups of children were elaborated. An approbation made in pediatric and medical establishments justified recommending inclusion of all the kinds of these canned meat in the ration of infants aged up to one year, and of the homogenized ones- also for dietetic consumption.