Practical Aspects of Leadership in Neo-Industrialization: Quality and Storage of Meat Products

Abstract

The application of radiation technologies for the processing of chilled meat raw materials defines a new segment in leading as well as innovative technologies for preserving food resources for the agricultural and industrial complex of the country in the global dimension. These technologies fully fall into the scope of the sixth technological and innovational order that is being established in the modern globalized world. Our paper focuses on the leading methods in enhancing quality and improving storage of meat products. We report novel findings that show that following the results of experimental studies, the shelf life of chilled pork treated with different doses of ionizing radiation (3 and 9 kGy) was extended by 1.5 times. It was achieved while maintaining high organoleptic characteristics, nutritional value, and balance of the amino acid composition of proteins and fatty acid composition of lipids during the whole storage period. It predetermines ionizing radiation as a promising direction for the processing of food resources in the context of neo-industrialization. The safety of radiation-treated pork complies with the requirements of the technical regulations of the TR CU (Technical Regulations of the Customs Union) 021/2011 “On the safety of food products,” TR CU 034/2013 “On the safety of meat and meat products.” Thence, the practical aspects of leadership can also be applied to the sphere of food processing and storage.