Abstract
The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota. Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers. The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature. The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product. The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted. It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics. Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.
Highlights
A microbiota that causes spoilage of meat and meat products is represented by such mechanisms as Pseudomonas, Acinetobacter, Brochothrixthermosphacta, Moraxella, Enterobacter, Lactobacillus, Leuconostoc and Proteus
For improving a microbiological condition and prolonging a storage term of meat products, it is possible to affect a product after cooking by inhibiting a surface microbiota that fell on a product after its cross contamination [8,9,10,11]
The studying procedure is based on the following generalized knowledge: – an influence of thermal processing on microorganisms and quality, structural-mechanical and organoleptic parameters of a product [2, 14, 15]; – an influence of vacuum package on the microbiota life activity in a meat product [16, 17]; – thermostable properties of packing films
Summary
A microbiota that causes spoilage of meat and meat products is represented by such mechanisms as Pseudomonas, Acinetobacter, Brochothrixthermosphacta, Moraxella, Enterobacter, Lactobacillus, Leuconostoc and Proteus. For improving a microbiological condition and prolonging a storage term of meat products, it is possible to affect a product after cooking by inhibiting a surface microbiota that fell on a product after its cross contamination [8,9,10,11]. One of ways of improving a microbiolgical condition of a meat product and prolonging storage terms may be the use of repeated thermal processing of a vacuum-packed product [12,13,14]. The studying procedure is based on the following generalized knowledge: – an influence of thermal processing on microorganisms and quality, structural-mechanical and organoleptic parameters of a product [2, 14, 15]; – an influence of vacuum package on the microbiota life activity in a meat product [16, 17]; – thermostable properties of packing films
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