Meat Semi-finished Products Research Articles

Study of urease activity in semi-finished meat products

Meat production is one of the fastest growing sectors of global agriculture, and poultry meat is the most accessible and expanding source of protein for people of all income levels. In connection with recent world events, such as the coronavirus pandemic, and considering its consequences, the issue of safety of "accessible" foodstuffs, among which poultry meat occupies a worthy place, is acute. For Kazakhstan, as well as for all countries, it is important to expand the range of food products that can significantly increase the immunity of the population to successfully overcome the consequences of the COVID 19 pandemic. Development of local poultry farming and import substitution are the main solutions to ensure product safety in any state. For effective development of poultry farming it is necessary to overcome one of the limiting factors - lack of modern system of safety monitoring throughout the food chain. The purpose of this work is to study the urease activity in meat semi-finished products. In this study urease activity was measured in raw and cooked meat products. As a result of the study the dependence of heat treatment with the pH index was determined. The indicator of urease activity during production allows for more detailed safety and quality assurance of meat semi-finished products.

The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products

The article is devoted to the influence of natural antioxidants on the quality parameters of meat semi-finished products from horse meat and the microbiological stability of the product during its storage. In solving the set tasks, the standard, generally accepted methods of research were used. Statistical processing of the obtained results and assessment of data reliability were carried out by statistical methods using Microsoft Excel and Statistica (version 12.0). A new antioxidant of natural origin, dihydroquercetin, has been proposed and tested. Effective doses of its application have been established: 0.05 - 0.075% for raw horse fat and 0.075% for semi-finished meat products from horse meat produced with its addition. It has been shown that the administration of dihydroquercetin (Dx) together with ascorbic acid (AA) and tocopherol (Tp) is 10-30% more effective. The effect of dihydroquercetin on the indicators of oxidative spoilage in the technological process, from the production of horse meat to finished products using the latter, has been studied. The organoleptic parameters (appearance, odour, colour) of the control sample and the sample with 0.025% Dx by fat weight corresponded in their characteristics to the experimental samples with 0.05%, 0.075% and 0.1% by 45 days of storage. The introduction of dihydroquercetin, ascorbic acid, and tocopherol also makes it possible to slow down the microbiological spoilage of the semi-finished products that have been obtained during storage.

Design of a universal low-temperature rotary apparatus for making meat and vegetable products considering the integrated adaptive mechanism

The object of this study is the implementation of low-temperature processes for the production of meat and vegetable products under the conditions of adding a dried semi-finished product of a high degree of readiness to the recipe when using the designed universal rotary device of continuous action. The rotary device of continuous action for low-temperature processing of meat and vegetable products with a cylindrical working chamber is heated by a film-like resistive electronic heater of the radiating type. It has a stationary wall (with a technical door for unloading and loading the device) and a technical wall (with an opening angle of 90°). On the inner surfaces of the walls, inclined converging ribs with an angle of 25° are installed, which are covered with an electric heater. Semi-finished meat and vegetable products are loaded onto carts with technological containers and mounted on a frameless drum (rotation frequency 0.03...0.06 s–1). The device converts secondary thermal energy into low-voltage power supply voltage (~3...8 W) for autonomous operation of fans. The proposed integrated adaptive mechanism for the system of complex interaction of the agricultural, processing, and production sectors implies the formation of resource efficiency of production processes from "farm to table". The designed device implements the process of frying meat-vegetable bread under conditions of reaching 80 °C in the center of the product. The obtained temperature field data confirm the uniformity of the temperature field during frying of the product (cooking readiness of the product at the initial weight of 650±20 g – 4.0 hours). The introduction of a multicomponent dried fraction based on potatoes, Jerusalem artichokes, zucchini, and carrots into the recipe of meat-vegetable bread reduces the weight loss of the semi-finished product during frying by 12.3 %. It increases the content of calcium, phosphorus, vitamin C accompanied with a decrease in energy value by 28.1 %

Storability of large-piece semi-fi nished meat products

A study of the freshness of beef and pork large-piece semi-finished products was carried out; the problems of maintaining actual freshness when sold in the retail chain of Moscow were shown.

Formation of consumer properties of venison kupati

The possibility of using non-traditional meat raw materials in the production of minced meat semifinished products (kupati) is considered. The abstract presents the formula, as well as the results of organoleptic, physicochemical, and microbiological indicators of the quality of the kupati.

Improvement pre-treatment technology of meat for the preparation in restaurants

The article examines the issue of the use of local and tropical raw materials, and spices in the technology of pre-processing of meat, and the quality and safety indicators of meat semi-finished products in the process of technological processing. The use of pineapple juice in pickling technology makes it possible to break down proteins and fats due to the enzyme bromelain, which destroys pathogenic bacteria in the intestine; promotes muscle relaxation, and relieves spasms. In addition, the juice of these tropical fruits is rich in vitamin C, beta-carotene, vitamins A, PP, and group B. Of the minerals, it contains the most potassium and sodium, calcium, magnesium, phosphorus, and iron. The most attractive substance included in the composition of pineapple juice is considered to be plum berries rich in organic acids, such as citric and malic, contain vitamins of group B, as well as PP, A, and E, a small content of ascorbic acid and pectin. Regarding the use of cherry juice in pickling technology, its value lies in the high content of organic acids and sugars, tannins, dietary fibers and pectin, vitamins A, E, C, PP, B vitamins, calcium, potassium, sodium, magnesium, phosphorus, iron Cherry juice is the most useful and valuable, the level of nutrients and antioxidants in it is much higher than in the juices of other fruits and berries. Dark berries are especially rich in useful substances and vitamins. The chemical composition of fruit raw materials makes it possible to predict that the selected juices have preservative and antioxidant properties and therefore can be effective components of marinades for meat semi-finished products. The purpose of the work is to study the influence of pickling on the quality and safety indicators of meat semi-finished products in the process of technological processing using local and tropical berries, and spicy plants. 10 different versions of compositions for marinating pork have been developed. In the course of experimental research, marinade formulations and the duration of the marinating process were established, which provided the best taste qualities of the finished product. It was determined that the greatest loss of proteins was observed in the control sample with acetic acid, and the lowest in samples with marinade based on undiluted juices. In the samples of semi-finished products based on diluted juices, protein loss is lower than in the control, which ensures a higher biological value of products from them. The moisture content increases in all pickled semi-finished products, the intensity of the process depends on the concentration of fruit juices in the marinades.

INFLUENCE OF PROTEIN-MINERAL ADDITIVES ON THE QUALITATIVE CHARACTERISTICS OF THE MINTING SYSTEM OF MINUTE SEMI-FINISHED MEAT PRODUCTS

Proteins from hydrolysates of the collagen-containing component have the properties of biological substances and can be used as active components of functional food products. The development of chopped semi-finished meat products using collagen hydrolysates from secondary products of the poultry processing industry is a promising direction in the food industry. The paper presents the results of a study of the influence of a protein-mineral additive from chicken legs (BMD) on the quality characteristics of the minced meat system of minced semi-finished meat products. BMD is obtained by finely grinding chicken legs, using various processing methods and drying to a powdery state. Several types of minced meat systems have been developed. A comparative analysis of the chemical composition and functional and technological properties of minced meat systems was carried out. The feasibility of mechanical and biotechnological methods of influencing secondary poultry products in order to obtain a protein-mineral additive (PMD) and its use in the production of meat products has been experimentally confirmed. Based on the conducted research, we can conclude that replacing wheat bread in the recipes of chopped semi-finished products with BMD helps to increase the protein content. The sample with the addition of a protein-mineral additive containing flax flour has the highest protein content of 26.83%, which exceeds the protein content in the control sample by 5.4%; the addition of BMD with barley flour exceeds the protein content in the control sample by 4.4%. These samples of semi-finished products had lower losses during heat treatment and received high scores during organoleptic evaluation.

ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ ПОРТУЛАКА ОГОРОДНОГО (PORTULACA OLERACEA L.) ДЛЯ ОБОГАЩЕНИЯ МЯСНЫХ РУБЛЕНЫХ ИЗДЕЛИЙ

The purpose of the study is to identify the possibility of using the aerial part of purslane in cutlet recipes. Objectives: to determine the dosage of purslane in ground turkey meat, ensuring the best quality indicators of the product; to conduct a tasting assessment of the product; to develop a schematic diagram for the production of semi-finished meat and vegetable products. The components for the production of chopped semi-finished meat products complied with the regulatory documentation: turkey meat – in accordance with GOST R 55365-2012 “Mince meat. Technical conditions" and GOST 32951-2014 "Semi-finished meat and meat-containing products. General technical conditions"; chicken eggs – according to GOST 31654-2012 “Chicken eggs for food. Technical conditions"; onions – according to GOST 34306-2017 “Fresh onions. Technical conditions"; black pepper – according to GOST 29050-91 “Spices. Black and white pepper. Technical conditions"; table salt – according to GOST R 51574-2018; vegetable oil – according to GOST 1129-2013; breadcrumbs – according to GOST 28402-89. Organoleptic and tasting assessment of finished products was carried out in accordance with GOST 31986-2012 (GOST 7269-2015 and GOST 9959-2015) on a 5-point scale. A recipe was developed for turkey meat cutlets with the addition of a plant component – purslane. Purslane was collected in the vicinity of Krasnoyarsk and was added crushed to minced meat in dosages from 3 to 9 % in increments of 3 instead of raw meat. The study of the organoleptic characteristics of the finished minced meat product showed that the rational dosage introduced into the meat cutlet mass of the vegetable ingredient is 6 % of the mass of the minced meat. The test sample with the introduction of 6 % plant component received the highest rating from tasters. Stages for the production of cutlets have been developed with the addition of chopped aerial parts of purslane to the recipe. The use of purslane in the recipe for chopped semi-finished meat products will help expand the range of this type of product, improve the consumer properties of meat products, increase the content of essential components in the composition, and reduce costs.

Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional admixture based on whey protein in the process of centrifugal mixing of the components, which determined the composition of the factor space of the investigated process. Based on the results of the research, the effective content of whey protein, sodium alginate, and soy fiber in the developed recipe was proven, which showed high characteristics in terms of fat-retaining and moisture-retaining ability, digestibility, pH level – activity, and other parameters. The developed formulation made it possible to improve the general indicator of the balance of amino acids in the product and increase the functional-technological and quality parameters of the developed products. The physical and mechanical characteristics of the obtained meat product were evaluated based on the results of physical and mathematical modelling. Modelling was carried out using Federman-on-Buckingham's second similarity theory and the "dimension theory" method, which allows the processing of the obtained experimental data in the form of a criterion equation, which was compiled using Froude, Euler, and Sherwood criteria. The purpose of this study was to obtain dependencies between such process factors as product density, the coefficient of dynamic viscosity of the technological medium, the ultimate shear stress, the change in the concentration of the main impurities of lactic acid in the raw material, the value of the diffusion coefficient and the coefficient of mass transfer in the loading mass, the weight of one load of products, the angular frequency of rotation of the screws of the minced meat mixer, the radius of the rotating working bodies, the characteristic size of the products after grinding. Using the complex criterion equation and the developed program, we find a recommended set of operating mode parameters for preparing minced meat under the conditions of centrifugal influence on the mixing process and the action of the specified factors.

Попробуй лучшее! Делаем кусковые полуфабрикаты из говядины по стандарту

Semi-finished products are an indispensable element in the diet of modern humans. Beef semi-finished products can be assigned to the traditional and popular assortment that is in a high demand among consumers in the retail chain, HoReCa segment and home cuisine. The new interstate standard (GOST 34982-2023) comes into force from January 1, 2024. This will allow meat processing enterprises to produce 39 names of meat semi-finished products in pieces from beef (including high-quality). With that, such products will correspond to the requirements of the regulatory acts being in force on the territory of the states that are members of the Eurasian Council for Standardization, Metrology and Certification.

РАЗРАБОТКА РЕЦЕПТУРЫ МЯСНОГО ПОЛУФАБРИКАТА С ИСПОЛЬЗОВАНИЕМ ТОПИНАМБУРА

Proper healthy nutrition requires regular intake of necessary quantities and optimal ratios of foodstuffs - proteins, fats, carbohydrates, minerals and vitamins. Meat and meat products are the source of basic foods: protein, B-group vitamins, microelements, but cannot meet physiological needs, for example, in dietary fibres, vitamin C, carotenoids. Jerusalem artichoke (Helianthus tuberosus) is of great interest in terms of nutritional and biological values. Jerusalem artichoke tubers contain up to 3% protein, mineral salts, soluble polysaccharide inulin (16-18%), fructose, trace elements, nitrogenous substances (2-4%). The tubers are rich in vitamin B1, contain vitamin C, carotene. The article presents the results of study of the nutritional value of meat product with Jerusalem artichoke. The study found out that the replacement of some ingredients in meat semi-finished products with Jerusalem artichoke provides the body's daily need for dietary fiber by 10 %

Moisture binding ratio forms in formulations of minced meat semifinished products modified using protein-carbohydrate composition

Popular products in the consumer market of the Republic of Kazakhstan are meat semi-finished products. At the same time, according to trends in consumer demand, chopped semifinished products retain priority positions. An effective approach to replace part of meat raw materials in the formulations of chopped semi-finished products is the development of functional analogs of meat raw materials and products on its basis using vegetable raw material sources. An important task is to ensure the hydration characteristics of the food system, are not inferior to the basic recipes of meat semi-finished products of traditional composition. The work aims to investigate the influence of protein-carbohydrate composition (PCC) from soya okara, chickpea flour, and whey protein concentrate WPC-80 on moisture capacity and the ratio of forms of moisture binding in meat minced semi-finished products with the use of actual for the Republic of Kazakhstan types of meat raw materials - beef, mutton, poultry meat. The results allow for comparing temperature intervals of stages of thermal transformation and the quantity of water removed at separate stages of dehydration from the phase of investigated samples. The first stage, corresponding to the removal of physico-mechanically bound moisture, occurs in the temperature range from room temperature to 32-34°C for all samples. The amount of such water in the sample phase does not exceed 2 %. Osmotically bound moisture removed at the second stage is the basis of all water saturating the samples. Its quantity is maximum in the composition of samples № 2 and № 3. At the same time, the widest temperature range of the second stage of dehydration also characterizes samples № 2 and 3: 94 °C and 103 °C, respectively. Removal of adsorption and chemically bound moisture at the third stage of thermal transformation occurs at high temperatures and may be accompanied by thermolysis of sample components. The share of moisture removed at this stage of the process from the phase of the sample does not exceed 16.3 %, which is maximum for PCC and minimum for sample № 4 (13.7 %). The results indicate a higher hydration level of the samples prepared according to the modified formulations with PCC, compared to the control sample. This is due to the influence of protein-carbohydrate complexes containing polysaccharides, simple sugars, and disaccharides on the degree of water molecules binding.

Analysis of the results of microscopy of semi-finished meat products cooked by the sous-vide method

The culinary products readiness is largely determined by organoleptic characteristics. Culinary processing can both improve and degrade the quality of products. Prolonged cooking increases the weight loss and nutritional value of the product. These losses are less while using the sous-vide technology, however, there are limitations in its use, which determines the relevance of the research, including morphological ones. The analysis of morphometric changes was carried out at two temperatures: 70 and 100 ⁰С. Samples of beef meat were removed out of the cooking medium every 15 minutes and the structure of muscle fibers was studied by microscopy. Visible transverse slit-like disturbances and fragmentation of the muscle fiber were observed sous-vide meat cooked, 25-30 minutes later than in meat at 100 ⁰С. The work noted that the sarcoplasm of the muscle fiber is more susceptible to high temperatures. Its decrease was observed, while cooking, which affects the volume of muscle fiber, lower their hydrophilicity and, as a result, increases the rigidity of the finished product. The following meat structure softening and the increase in organoleptic parameters is associated with the destruction of the muscle fiber, its fragmentation. Sous-vide meat is less of destruction, which helps the meat retain moisture - thus keeping it juicy. Analysis of the muscle fiber destruction at 100 °C showed the presence of numerous breaks, defragmentation and graininess and, as a result, more loss of sarcoplasm after 3 hours of cooking, which was not observed in the sous vide samples during the same time. This fact provides a partial explanation for the preservation of meat juiciness during long-term vacuum cooking at 70 °C.

Obtaining a food coating with bioprotective properties

In this study, the food coating's bioprotective properties were investigated. Currently, in the food industry, special attention is paid to the creation of fundamentally new packaging materials – non–toxic, capable of providing effective protection of the product from microbial contamination, exposure to oxygen in the air, to prevent the drying of the product during storage - including those applied to the surface of the product and eaten with it. The use of protective coatings in the production of meat semi-finished products allows you to improve the quality and appearance, and also allow you to preserve the freshness of meat semi-finished products. The aim of the work is to obtain a food coating with bioprotective properties and extracts of biologically active substances of plant raw materials. As the objects the objects of the study were used secondary collagen-containing raw materials of the meat industry (veins, tendons, fasciae released during the venation of beef in sausage and canning industries), dispersed forms of collagen proteins isolated from animal tissues by directed biomodification under the action of proteolytic enzyme preparations, CO2 extracts of medicinal plants and spices, and composite bases with their individual and sharing, obtained in the laboratory of the Department of Technology of Animal Products of the Voronezh State University of Engineering Technologies and in the research institute of Food safety of the Almaty Technological University. The choice of CO2 extracts of plant raw materials as sources of natural antioxidants is due to their more pronounced antioxidant activity compared to extracts obtained on the basis of classical methods. The inclusion of antioxidants in the composition of food films increases the shelf life of the product, protecting it from oxidation and color change.

Quality and safety aspects of semi-finished meat and chopped by-products made for public consumption

In the current market conditions, quality has become a determining element for satisfying consumer requirements. A special place is occupied by the manufacture of products with high organoleptic characteristics and which have a long sales perspective, without changing the quality of the product. The researches were carried out on semi-finished meat and chopped by-products - Cighiri, ("Homemade Cighiri"), manufactured by two local producers (Sample I and Mostra II) and collected from the consumer network in a refrigerated state. The organoleptic characteristics studied in the samples taken in the study demonstrated qualitative sensory indices, physico-chemical indices evaluated in semi-finished meat products and shredded by-products - Cighiri, presented concrete values and corresponding to the samples of homemade Cighiri taken in the study, the results are compliant and correspond to the requirements regulations in force Government decision 624/2020, for these products. The microbiological parameters determined at homemade Cighiri, taken in the study, demonstrated results that tell us about the absence of pathogenic microorganisms and, also about the sanitation, compliance and safety of meat products made for public consumption.

Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology

The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of marinades within the meat, mechanical processing of the raw material is necessary, specifically using the massaging process, to achieve uniform distribution of curing agents, changes in structure, and increased activity of enzymatic systems utilized in marinades. The main goal of this study is to model the massaging process, which allows the processing of the obtained experimental data in the form of a criterion equation. For the research, 8 samples were used, including 3 experimental pork samples and 1 control, as well as 3 experimental beef samples and 1 control. The main components of the samples include pork meat, beef meat, canola oil, sunflower oil, olive oil, curing ingredients, spices and seasonings, bromelain enzyme, and yeast extract. To carry out the massaging process in the investigated procedure, a massager of the model MAL 50-1500 was employed. The research results indicate that the determined mass transfer equation demonstrates a predominant influence in the investigated massaging process, involving changes in the concentration of sunflower, canola, and olive oil in the product, affecting the diffusion coefficient, size of dispersed phase particles, and mass transfer coefficient within the load.

Sliced semi-finished products with vegetable raw materials

Numerous studies of nutrition problems have shown the urgent need to create functional products that carry micronutrients for a wide range of the population. At present, recipes and technologies of combined meat semi-finished products in different thermal conditions using raw materials of animal and vegetable origin have been developed and scientifically substantiated. The production of combined semi-finished products using proteins of animal and vegetable origin expands the product range, contributes to the rational use of raw materials to provide the population with high-quality food products. The article substantiates the use of plant components in meat products for their nutritional enrichment. The article presents the results of studying the possibility of using lentil flour and pumpkin seed fiber as binders in the production of minced meat products. The change in the moisture-holding capacity of minced poultry samples obtained using bread and the mentioned plant additives was studied. According to the results of the organoleptic evaluation, the rational ratio of wheat bread and vegetable composition (lentil flour + pumpkin seed fiber) was determined. According to the results of organoleptic studies, it was found that with an increase in the mass fraction of red lentil flour in the product, the color of the minced meat, consistency and taste slightly change. We have chosen a sample with the replacement of wheat bread with a vegetable additive, i.e., 3 % pumpkin seed fiber + 5 % red lentil flour for further research. We have found that the introduction of a plant additive in the amount of 3 % pumpkin seed fiber + 5 % red lentil flour into the formulation of the composition increases the moisture content by 4.33 %, the moisture-binding capacity of meat increases by 10.09 %, protein by 0.82 %, carbohydrates by 2.56 %, dietary fiber by 0.9 % and 0.25 % in pH. At the same time, there is a decrease in fat content by 8.83 % and weight loss during heat treatment by 5.56 %.

Improving a technique for making fried meat chopped semi-finished products in functionally closed environments with the addition of blended dried semi-finished product

The object of this study is the production process of chopped meat semi-finished products with the addition of blended dried semi-finished products based on Jerusalem artichoke, pumpkin, and zucchini to the recipe, followed by frying in functionally closed environments. A technique for the production of dried semi-finished products based on Jerusalem artichoke, pumpkin, and zucchini is proposed for use in the recipes of fried minced meat products to substitute bread. The water absorption of bread (at 23 min.) was compared at 11.3 cm3 and 12 cm3 for the dried mixture, which is 6.1 % higher. A comparative analysis of the chemical composition confirms a much higher content in the dried blend: 6 times more potassium, 4 times more calcium, and 31 times more dietary fiber. Also, the blend is characterized by a low fat content of 0.13 g and the presence of vitamins C, A, etc. Frying of chopped meat semi-finished products is proposed in functionally closed environments (FCE) with artificial cooling based on a heat exchanger with cold water and Peltier elements. The process is carried out at a temperature of 150...160 °C for 300 seconds. It was found that during 30 s of frying the test samples in FCE, the pressure is equal to 9ˑ103 Pa, during 90 s – 28ˑ103 Pa, at 120 s – 35ˑ103 Pa, at 210 s – 40ˑ103 Pa, and at 300 s – 42∙103 Pa, respectively, which makes it possible to predict the process. The dynamics of frying chopped meat products in FCE with artificial cooling on the basis of a heat exchanger with cold water and Peltier elements for the 1st period of loss are about 52.6·10-3 %/s, for the 2nd it is virtually unchanged. The maximum difference in changes in the fat medium is on 120...150 seconds of frying and actually reaches 12.0 % of the total fat content. At the end of the frying process, the total content of fatty medium is about 5.3 %, thereby confirming the effectiveness of using artificial cooling

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

Study of effect of antioxidants and dietary fibres on microbiological and physico-chemical properties of meat semi-finished products

Statistics show that 60-70% of the country's population has a constant deficiency of essential substances, especially vitamin C, 40-60% have a lack of ?-carotene, 30-40% of the population suffer from a lack of vitamins of groups B and E, and in several regions a serious lack of selenium, iodine and fiber has been identified. One of the possible solutions is the selection of promising sources of meat raw materials with high hygienic, functional and technological indicators and the development of functional meat products using antioxidants of vegetable origin and dietary fiber.