Dependence of the Rose Hip CO2-Extract on the Maturation of Raw Meat
2024
Dashtoyan, A.L. | Petrosyan, A.A.
A salting and ripening process is one of the main and most important steps in producing meat products, especially ground-dried and smoked ones, which undergo complex biochemical and microbiological processes and generate low molecular compounds. This ensures the quality and energy value of a finished product. The development of new methods is therefore necessary to accelerate the ripening process and improve the product›s useful properties. This study aims to develop an optimal dosage of rose hip extract that will accelerate and regulate the ripening process and saturate the high levels of vitamin C in the final product. Maturation was carried out under the same thermal conditions, the duration of maturation was determined by pH. The change in vitamin C content in salted semi-finished meat products was also determined. The research results were compared with the technical regulation of Customs Union Technical Regulations 034/2013 “Safety of meat and meat products”. By introducing this technology in the production of meat products, we will increase the shelf life of the finished product, reducing costs by reducing production costs.
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Издатель Armenian National Agrarian University
ISSN 2579-2822Эту запись предоставил Armenian National Agrarian University