Подходы к проектированию рецептур мясных продуктов с заданными показателями качества

Abstract

A profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. These operations involve advanced analytical methods and complex approaches. The article introduces a review of modern technical solutions, methods, and approaches to modeling new complex meat products with preset quality indicators.
 The review (1990–2022) involved research articles published in high-rated peer-reviewed research journals, educational literature, digital theses published by Russian Dissertation Councils, and patents registered by the Institute of Industrial Property. 
 The synchronic and diachronic analysis of basic principles of food product design and parametric modeling revealed no universal methodology for meat products development, both in terms of goals and applicability to different meat products types. Forecasting of finished meat products quality indicators requires relevant and accurate information, which is highly variable and fast-changing. Unfortunately, advanced information technologies are slow to adapt to the urgent tasks of the food industry. 
 As a result, the current methods for developing new complex meat product formulations are useless when meat producers have no access to relevant and self-updating databases on raw m aterials properties.