THE USE OF INNOVATIVE TECHNIQUES IN THE TECHNOLOGY OF COOKING MEAT PRODUCTS
Abstract
A professional restaurant manager should take into account the innovative context of today, i.e. a situation in which the introduction of continuous or specific innovations of a complex nature become an essential part of the organization of production of high-quality and commercially competitive products. The research presented in this article is devoted to the issues of scientific substantiation of the choice of the most creative innovative method of processing meat semi-finished products among the existing ones in order to obtain high-quality, safe and commercially competitive products. The aim of the work is to determine the impact of innovative methods of pretreatment of meat raw materials on the quality indicators of natural portioned semi-finished meat products. The object of the research is the technology of manufacturing meat natural portions using pre-vacuuming, ultrasonic and complex processing, which includes vacuuming followed by long-term low-temperature heat treatment. The subject of the research is natural portioned meat products and their semi-finished products made using traditional technology and selected technologies. As a result of scientific research, the feasibility of using vacuum treatment, ultrasonic treatment, and long-term low-temperature heat treatment in the production of semi-finished meat products has been demonstrated. The effects of these pre-treatment methods on the physicochemical properties of semi-finished meat products were studied. It was found that during vacuum and ultrasonic treatments, the moisture-holding capacity decreases by 1.8–2.2% and 3.3–5.6%, respectively. The application of long-term low-temperature heat treatment in processing natural meat portions maintained the moisture-binding capacity at nearly the same level as in the control sample. When examining the speed of achieving culinary readiness, it was observed that the longer these methods are applied to semi-finished meat products, the shorter the time required to reach culinary readiness.
References
2. Syrokhman, I. V., & Lozova, T. M. (2017). Tovaroznavstvo m'iasa i m'iasnykh tovariv [Commodity science of meat and meat products]: pidruch-nyk. Kyiv : Tsentr uchbovoi literatury, 378 s.
3. Pertsevyj, F. V. (2016). Promyslovi tekhnolohii pererobky m'iasa, moloka ta ryby [Industrial technologies of meat, milk and fish processing] / F. V. Pertsevyj ta in. K. : Inkos, 346 s.
4. Pravyl'ne kharchuvannia: diieta, meniu ta retsepty [Proper nutrition: diet, menu and recipes]. Retrieved from: https://onclinic.ua/blog/recepty-pravylne-kharchuvannya-z-choho-pochaty
5. Fushtej, L. L. (2020). Cvitovyj rynok m'iasa ta mistse Ukrainy na nomu [World meat market and Ukraine's place on it]. The scientific heritage. Budapest, Hungary, № . 50. Р. 30–38.
6. Yakubchak, O. M., Ushakov, F. O., Taran, T. V. (2017). Yakist' i bezpechnist' kovbasnykh vy-robiv [Quality and safety of sausage products]: monohrafiia. Kyiv : Komprynt, 168 s.
7. Napriamky innovatsijnoi diial'nosti v m'iasnij ta molochnij promyslovosti [Directions of innovation activity in the meat and dairy industry]. Retrieved from https://studfile.net/preview/4395202/page:22/
8. Horishnyj, P.O., Pasichnyj, V.M., & Topchij, O.A. (2020). Vyrobnytstvo bilkovo-zhyrovykh emul'sij z vykorystanniam biomodyfikovanykh subproduktiv. Innovatsijni tekhnolohii ta perspektyvy rozvytku m'iasopererobnoi haluzi [Production of protein-fat emulsions using biomodified offal. Innovative technologies and prospects for the development of the meat processing industry]: materialy Mizhnarodnoi nauko-vo-praktychnoi konferentsii (Kyiv, 24 lystopada 2020 r.) – K.: NUKhT, S. 49.
9. Vasyliv, V. P. (2015). Rozroblennia ta zastosuvannia sposobu elektrohidravlich-noi intensyfikatsii protsesiv kharchovykh vyrobnytstv [Development and application of a method of electrohydraulic intensification of food production processes]: avtoref. dys. ... kand. tekhn. nauk : 05.18.12. Kyiv, 20 s.
10. Nykyforov, R. P., Sabirov, O. V., & Simakova, O. O. (2021). Tekhnolohiia m'iasnoi produktsii z vykorystanniam vysokoho tysku : monohrafiia [Technology of meat products using high pressure: monograph]. Kryvyj Rih : DonNUET, 136 s.
11. Sukmanov, V., Kirik, I., & Palash, A. (2019). Vlastyvosti varenykh kovbas, vyroble-nykh iz vykorystanniam vysokoho tysku [Properties of cooked sausages produced using high pressure]. Restorannyj i hotel'nyj konsaltynh. Innovatsii. Tom 2, № 1. S. 59-83.
12. Bernyk, I. M., Novhorodska, N. V., Solomon, A. M., Ovsiienko, S. M., & Bondar, M. M. (2022). Innovatsijni tekhnolohii kharchovykh vyrobnytstv: monohrafiia [Innovative technologies of food production: a monograph]. Vinnytsia: Vy-davets' FOP Kushnir Yu. V.
13. Sutkovych, T.Yu. (2012). Innovatsijni metody poperedn'oho obroblennia m'iasnoi syrovyny [Innovative methods of preliminary processing of meat raw materials] / T.Yu.Sutkovych, A.B. Borodaj. Obladnannia ta tekhnolohii kharchovykh vy-robnytstv: temat.zb.nauk.prats' Donets.nats.universytet ekonomiky i torhivli im. Tu-han-Baranovs'koho. Vyp. 29, t.1. S. 306–311.
14. Sutkovych, T.Yu. (2012). Vplyv vakuumu na pokaznyky iakosti ta bezpeky m'iasnykh natural'nykh portsijnykh napivfabrykativ [Influence of vacuum on quality and safety indicators of natural portioned semi-finished meat products]/T.Yu.Sutkovych, A.B. Borodaj. ONAKhT MONU. Odesa: Vyp.42. Tom 2. S. 223–228.
