THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT

Abstract

The main problems of meat products thermal treatment have been considered and analysed in the paper. Analysis of the existing research papers suggests that the main attention is devoted to the influence of temperature value and time of processing on the physical, chemical, microbiological and organoleptic indicators of the product. The influence on the protein and fat components of raw meat has been described as well as the changes in the meat product structure under the influence of temperature have been pointed out. The important impact of thermal treatment on the changes in proteins at heating, including solubility and hydration of the proteins, has been examined. The paper analyses the microbiota screening before and after thermal treatment. Special attention was paid to the impact of temperature on microbiota as it is an important indicator of a meat product safety. Methods and purpose of thermal treatments as well as the advantages and drawbacks of each method were considered. Formation of tastiness properties of the product depending on the methods and thermal cycling was emphasized. Submitted is the analysis of the factors that influence the product mass losses under the impact of high temperature. The dependence conditions of a meat product quality on the thermal cycle were also analysed. Attention is paid to alternative methods of thermal heating as well as their influence on ready product quality and safety. Substantial contribution of Odesa National Academy of Food Technologies to solving problems of the conventional thermal treatment of meat products was shown, same as a possibility of bringing a product to cooking readiness without application of high temperature. The main content of the paper includes analysis of the methods and thermal treatment cycles existing in the world and proves importance of the temperature control and cooking time which influence safety, quality and yield of the product.