The innovative technologies of heat treatment of semi-finished pork under low-temperature regime

One of the important directions of cooking food is a way to use heat treatment at low temperature pre vacuumed processed meat in the packaging of polymeric material. The object of the study is the semi-finished product from pork. It is found that the proposed method of processing can increase the biological value of semi-finished products by 10 - 15%, reduce process losses and increase the yield of the finished product by 15 - 20%, compared to the traditional way of processing.