On the issue of improving the quality of products of the processing meat industry
Voitenko Lyubov Gennadievna
doctor of veterinary Sciences, Professor, head of the Department of obstetrics, surgery and physiology of domestic animals, faculty of veterinary medicine
Russia, Russia, Don SAU
The article presents the results of the development and quality management of products in the meat processing industry. The development and management of product quality was carried out at the "Don State Agrarian University" in 2019-2020. The enterprises of the meat industry produce numerous and varied products, and in addition to a wide range of food products, they also manufacture technical products, medical preparations and products from horn and bone, and of course chopped semi-finished products, where the main raw material for chopped semi-finished products is cutlet meat, which can be replaced with trimmed meat. Meat and meat products are the most nutritious and most demanded food products, as they supply the human body with proteins necessary for its functioning. The aim of our work was to develop products for the meat processing industry. To achieve this goal, the following tasks were identified: to study the organoleptic and physicochemical characteristics of finished meat products. As a result of research, it was revealed that the phytobiotic, when added to the product, improves organoleptic characteristics: appearance, color, taste, smell (aroma), consistency, juiciness, chemical physicochemical indicators, we have chosen. Analyzing the results of the organoleptic indicators of the finished product of the prototypes using the phytobiotic N, we have revealed a significant superiority of the prototypes. As a result of studying the effect of the phytobiotic N on chemical, physicochemical and organoleptic indicators, we found that when seaweed was added, a decrease in chemical indicators was observed in all samples, but were within the norm. As a result of adding phytobiotic kelp to chopped semi-finished products, we got a profitability of 20%.
quality management, new product development, meat processing industry, improving product quality.
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