Israelian V. Development of Technology of Ostrich Meat Ham Products with the Use of Biotechnological Methods

The dissertation is devoted to the development of technology of ostrich meat ham products using the enzyme papain. The dissertation considers the application of modern biotechnological methods that contribute to the intensification of technological processes and improvement of the quality and safety of meat products from non-traditional raw materials (ostrich meat). Expediency of fermentation of ostrich meat with papain enzyme in the production of whole muscle products, which contributes to the improvement of their quality indicators and increase the yield of the finished product has been scientifically substantiated and practically proved. The positive effect of multicomponent brines and papain enzyme on the quality and microbiological safety of ham products has been experimentally established. The proposed finished product is characterized by increased biological value (total share of essential amino acids increased by 14,3 %) and extended shelf life of up to 7 days. Regulatory documentation for the finished product has been developed and approved ‒ TUU 10.1-00493706-126:2021 «Ostrich meat ham».