Improvement of the Technology of Meat Products Manufacturing with the use of Phytopreparations

Abstract

The article is devoted to the improvement of the technology of meat products manufacturing with the usage of phytopreparations. The phytopreparation “Health”, on the basis of herbal additives of Chamomile, Hypericum, Oregano, Thyme and Calendula (marigolds) as preservatives in the production of cooked sausages, is developed. The ingredient composition is substantiated and the recipe of sausages is optimized with the usage of the developed phytopreparation. It is found that its use can increase the shelf life of sausages by 35%, increase the pH level and the proportion of bound moisture. Finished sausage products have acceptable organoleptic properties, higher nutritional value and meet safety requirements. The economic efficiency of production is determined, which increases the net profit by 14.3% and the level of profitability by 30.9%. The social effect of the use of such sausage products, which is to protect human health by the biological risk reduction associated with exposure to toxic microorganisms, is also found.