Research of the influence of vacuum packaging on the quality and safety of meat semi-finished products

Abstract

The paper investigates the effect of vacuum packaging on the quality and safety of semi-finished meat products. The microbiological and organoleptic characteristics of a small-sized semi-finished product from pork pulp (goulash, pieces weighing 20-30 g) were studied, part of which was packed in GN 1/4 gastronorm containers, 0.5 kg each, the other part was packed in a vacuum package of 0.5 kg vacuum packer HVC-260T/1A (DZ-260/PD) using three-layer PA/PE bags (polyamide with polyethylene) with dimensions of 250x350 mm and a thickness of 90 microns. All semi-finished products were stored under the same conditions, in a refrigerator at a temperature of 4 °C. Comparative microbiological analysis showed that the number of mesophilic aerobic and facultative anaerobic microorganisms in semi-finished pork meat products stored using traditional technologies exceeds the semi-finished products stored in vacuum packaging. In terms of sanitary and hygienic indicators, the test products meet the requirements of TR CU 021/2011 and SanPiN 2.3.2.1078-01 for 8 days of storage at a temperature of 4 ± 2 ° C. In the investigated semi-finished products revealed shifts in pH (5.12-6.75) during storage and subsequent regeneration. Vacuum packing contributes to the preservation of organoleptic characteristics of meat semi-finished products, in comparison with semi-finished products that were stored traditionally. Analysis of the totality of quality and safety indicators for meat semi-finished products stored in vacuum packaging allows predicting an increase in shelf life up to 8 days. The shelf life of the investigated meat semi-finished products stored in vacuum packaging is 5 times longer than the shelf life established by SanPiN 2.3.2.1324-03.