Using secondary milk raw materials in the maral meat products technology

The purpose of research is to study the influence of secondary dairy raw materials on the quality indicators of maral meat. Biotechnological fermentation of raw materials was carried out at the salting stage in a brine mixture using secondary milk raw materials (curd whey, cheese whey, buttermilk), introduced at a concentration of 50 to 90 %. Meat sampling was carried out in the process of salting out through 0; 24; 48 and 72 hours, followed by the determination of moisture-binding capacity (WBC), water-retaining capacity (WRC), pH in all samples. An organoleptic evaluation of experimental semi-finished products from maral meat was carried out on a 9-point scale. The use of secondary milk raw materials in the composition of brine mixtures in the manufacture of semi-finished products from maral meat has a positive effect on meat quality indicators, as well as on the organoleptic characteristics of the finished product. An increase in WBC by 20.5 % with the use of buttermilk, by 13.5 % with the use of cheese whey and by 9.77 % with the use of curd whey at a concentration of 90 %, while the WRC increased by 10.2 %; 7.3; 4.5 %, respectively. The dynamics of changes in the quality indicators of deer meat for 72 hours in the process of salting out in the presence of by-products of milk processing has been established. It was shown that the maximum increase in the WBC values was observed during the first 6 hours, followed by the preservation of values for 48 hours when using buttermilk and curd whey and for 24 hours when using cheese whey. The maximum values of WRS were observed after 48 hours when using buttermilk and curd whey and within 24 hours in the presence of cheese whey. The conducted tasting assessment showed that the best taste qualities (specific pronounced taste and aroma, delicate texture and juiciness) were possessed by samples of meat obtained by salting out in the presence of cheese whey and buttermilk.