Quality management of meat products
Voytenko Olga Sergeevna
PHD, associate Professor of the Department of food technology and biotechnology
Russia, Don State Agrarian University
The article presents the results of studies that were obtained when studying some indicators, namely the mass fraction of moisture and energy value of processed pork products and when using milk of vegetable origin. The experiments were conducted in 2019-2020. There is a tendency to increase sales of meat and its products by an average of 6.3%. The meat industry now has more than 700 items. Of these, 64% is cooked sausage and about 25% is smoked, boiled-smoked and dried sausage. To achieve high-quality sausage manufacturers use only high-quality raw materials and to reduce its cost, add protein ingredients of plant and animal origin. And in order to increase the duration of storage and improve the appearance, non-meat components are added-preservatives, flavor additives, emulsifiers. The purpose of this work was to apply plant-based milk in the production technology of pig processing products. To achieve this goal, the following tasks were set: to develop a technology for the production of a pork processing product - sausage with the addition of vegetable milk, to determine the mass fraction and energy value of the finished product. The object of the study was smoked sausage with the addition of milk of vegetable origin. As a result of studying the effect of vegetable milk on the percentage of moisture in the finished product, it was found that the mass fraction of moisture varied in the experimental samples and amounted to 41.4%, 48.8% and 62.9%, therefore, it was within the framework of GOST R 55455-2013. Indicators of the energy value of the best sample No. 1 were as follows: EC=346.92 kcal.
quality management, finished product quality, organoleptic characteristics.
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