Development of functional meat products based on the food safety system

FFP:

Functional food products

WHO:

World Health Organization

HACCP:

Hazard Analysis and Critical Control Points

HPLC:

High-performance liquid chromatography

GC:

Gas chromatography

CCPs:

Critical control points

PCR:

Polymerase chain reaction

ANOVA:

Analysis of variance

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Authors and Affiliations

1. Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan

   Mira Serikkyzy

2. Laboratory of Ecological Physiology of Humans and Animals, Institute of Genetics and Physiology, Almaty, Kazakhstan

   Unzira Kapysheva

3. Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan

   Shynar Kenenbay

Contributions

Mira Serikkyzy: Conceptualization, Funding acquisition, Project administration, Supervision, Writing – review & editing. Unzira Kapysheva: Data curation, Formal analysis, Methodology, Validation, Writing – original draft. Shynar Kenenbay: Data curation, Investigation, Resources, Software, Visualization, Writing – original draft.

Corresponding authors

Correspondence to Mira Serikkyzy or Shynar Kenenbay.

Competing interests

The authors declare no competing interests.

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