Abstract
Ways to ensure the quality and safety of meat processing products are being devised at an intensive pace. To solve these tasks, various "barriers" are used: chemical, physical, microbiological, as well as their combinations. When performing this research, a critical analysis of existing "barriers" as techniques to stabilize the quality of meat products with long shelf life was carried out. It has been revealed that the main preferences of consumers are associated with natural additives that ensure the safety of products. The introduction of modern barrier technologies is a relevant issue as it could ensure the stability of quality indicators during storage. An important task is to use natural raw materials as barriers. To this end, an analysis of the antioxidant activity of extracts from various plant-based raw materials was carried out. The results make it possible to devise technologies for creating film coatings with bioprotective properties. The dynamics of changes in the microbiological contamination of large-piece semi-finished products from beef in the process of storage at different temperatures were studied. It was found that the use of film barrier coatings leads to a restraining of the growth of microflora and has a bacteriostatic effect, which helps extend the shelf life of semi-finished products compared to control samples. The implementation of this study's results could significantly prolong the shelf life of meat semi-finished products, including at positive temperatures, without the risk of microbiological spoilage and loss of quality and functional-technological characteristics.
Highlights
The systematic growth of the pace of human life leads to an increase in the popularity of fast food products, in particular, various semi-finished products
Meat processing enterprises are at a distance from potential consumers, which means that the actual issue is the organization of transportation of chilled products without loss of quality and safety indicators
In the direction of increase, the activity of aqueous and CO2-extracts can be represented in the following form, mg/cm3: calendula ‒ 0.7‒2.7; St
Summary
The systematic growth of the pace of human life leads to an increase in the popularity of fast food products, in particular, various semi-finished products. A third of respondents are almost never interested in the conditions and terms of transportation and storage of refrigerated products They have no idea about the requirements of regulatory documentation for quality indicators. The most popular way to preserve the quality characteristics of meat products is the use of low temperatures during storage and transportation. Heat treatment of raw materials and products (bringing to culinary readiness, pasteurization, and sterilization), the use of food additives of bacteriostatic action, and packaging under vacuum or using gas modified media refer to barrier technologies. The combination of these “barriers” works most effectively. Of particular interest in this regard are collagen proteins as the main structural element of the connective tissues of farm animals, as well as extracts from herbs that serve the carriers of natural bacteriostatic
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