USE OF PHYSICAL METHODS OF PROCESSING RAW MATERIALS OF ANIMAL ORIGIN FOR MANUFACTURE TECHNOLOGY IMPROVEMENT CULINARY PRODUCTE OF THE MEAT
Abstract
The use meat with much contents of connectiwe fabrics is promising direction for increase economic effectiwe and expansion of raw material's base. The application physical methods of treatment raw materials are also very meed for contemporary food industry. The aim of work is a scientific ground of influence of vacuum and ultrasound for the indexes of quality and safety of natural ready-to-cook meat and prepared products in the process of technological treatment. Influence of vacuum and ultrasound on the changes of physical and chemical, microstructure, microbiological indexes of ready-to-cook meat is investigated. The microstructure changes of fabrics of meat in the process of treatment physical methods and structural properties of the prepared products are certain. The optimal parameters of vacuumizing and ultrasonic treatment of meat raw material, certain indexes of quality and safety of meat culinary finish goods are set.
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