Scientific basis for improving the production of meat and meat products with improved functional and nutritional properties

R&D registration number in UkrISTEI: 0118U001484

What priority area of science and technology does it correspond to: fundamental scientific research on the most important problems of developing scientific, technical, socio-economic, socio-political, human potential to ensure the competitiveness of Ukraine in the world and the sustainable development of society and the state

Research: fundamental

Source of funding: implementation of initiative GDRs (developments) free of charge

Amount of financing: without financing

Year of study start: 2018

The total duration of the study (according to the plan): 3 years

Perspective for further implementation in 2022-2023: to be continued as an applied

Research level: no analogues in the region

Additional actions requiring further study: additional funding; modern scientific equipment; approval of normative documentation

Brief description, advantages, further prospects for application.

On the basis of comprehensive research, the main factors that ensure the stability of the technological process for the production of soft and sausage products and their high quality are determined and scientifically substantiated. One of the key factors to ensure stability in the process is the drying of the raw material. As a stabilizing component, it is proposed to use a complex additive based on raw materials of animal and vegetable origin, namely: raw materials from the poultry processing industry and sunflower protein. Scientifically substantiated method of drying raw materials of animal origin – microwave-vacuum drying. It was determined that the rational mode of drying is the temperature of 35 °C and the pressure of 8 kPa to a residual moisture of 4.5%. Sensory and functional-technological indicators (water-binding, water-retaining, fat-retaining abilities) were determined.

Advantages: obtaining dried meat semi-finished product from poultry meat, where by carrying out the process in vacuum conditions using electromagnetic energy sources of ultrahigh frequency, meat powder was obtained with less energy; the possibility of effective use of dried meat powder in meat products is substantiated, which makes it possible to create an analogue of the product using the meat to meat technology; the principles of food combinatorics are applied in the work, which allows creating a product with applied functional properties.

An analysis of complex studies confirms that the use of a composition by combining animal and vegetable protein allows processing low-value raw materials, thereby making an equivalent replacement for precious raw materials, increasing yield and reducing the cost of the product.

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