Harmash O. Improvement of meat products production technologies with the use of biotechnological techniques

The dissertation is devoted to the improvement of technologies of meat products using biotechnological techniques in order to obtain products with improved physical and chemical, functional-technological and structural and mechanical properties. Study scientifically substantiate recipe composition and improved technology of meat products (boiled sausages, whole muscle ham), allowing rational usage of wheat gluten protein and transglutaminase enzyme, and develop new combined products with high biological value, whose toxicological safety is proved in conditions in vivo on laboratory animals – mice. Influence of activated aqueous media on increasing protein ability to form a hydromodule, influencing the microbial environment of the finished product and to enhance the transglutaminase action has been experimentally studied. The ability of the enzyme to influence rheological indicators of minced and finished meat products has been confirmed. Improvement of rheological indicators, structures, microbiological indicators of meat products has been proved due to the introduction of selected components. Based on the results obtained, the improved technology of sausages and whole muscle ham with the use of a wheat gluten protein and an enzyme preparation – transglutaminase, has been developed. The efficiency of the proposed technology is confirmed by economical calculations. Normative documentation for boiled sausages using vegetable raw materials has been developed and approved. Improved technology has been implemented on the meat processing enterprise LLC «Tytan», and introduced into the educational process.