Abstract
A brief description of the main types of meat snacks is given. The adopted requirements for the quality and safety of finished products are presented. The results of a study of commercial samples of whole-muscle and molded meat snacks of various domestic manufacturers are given. Recommendations are given for improving the technology and improving the quality and yield of products, subject to compliance with the guaranteed level of safety based on a combination of water activity (aw) and active acidity (pH).
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