[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.