Synytsia O. Development of meat products using low-temperature treatment

The thesis paper is devoted to the improvement of industrial technologies for the manufacture of whole muscle pork products and development of the technology for pasteurized canned poultry meat on the basis of scientific substantiation and experimental research with the use of low-temperature thermal heat treatment conditions. The topical issue is the manufacture of safe meat products that have high quality characteristics and keeping them for as long as possible. Heat treatment is one of the key stages in the process flow for the production of the most meat products. The change in the meat components and the properties of the finished products differ significantly and depend on the process conditions and final heating temperature. To date, there is a conflict between the quality and safety of the product, since under severe temperature conditions the microbiota is inactivated and safety is achieved, but the quality of the product deteriorates significantly. Therefore, the aim of the thesis paper is to develop industrial technology of meat products of high quality and nutritional value on the basis of scientific substantiation of low-temperature processing of the raw meat. The thesis paper investigates the influence of low-temperature long-term processing on the quality, structural and mechanical, organoleptic properties and safety of pork, duck, turkey and chicken broilers. The industrial technologies for the production of boiled and smoked-boiled pork loin have been improved by establishing rational heat treatment conditions and applying the developed post-pasteurization regimes to extend the shelf life. A new industrial technology of pasteurized cannedpoultry meat with individual selection of temperature and time parameters of the hydrothermal treatment with due regard for the type of meat has been developed.