Open AccessPOST-PACKAGE PASTEURIZATION OF PACKAGED WHOLE-MUSCLE PRODUCT
Author(s) -
Olha Synytsia,
Liudmyla Vinnikova
Publication year - 2021
Publication title -
naukovì pracì onaht/naukovì pracì
Language(s) - English
Resource type - Journals
eISSN - 2414-0295
pISSN - 2073-8730
DOI - 10.15673/swonaft.v2i85.2157
Subject(s) - pasteurization , food science , product (mathematics) , meat packing industry , food spoilage , organoleptic , contamination , quality (philosophy) , shelf life , final product , business , environmental science , mathematics , chemistry , biology , bacteria , ecology , philosophy , geometry , epistemology , economics , market economy , genetics
The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.
Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, prepa-ration to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers.
The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature.
The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product.
The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied sam-ples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted.
It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics.
Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.