Analysis of kinetic regularities of poultry curing with the use of cavitating active liquid media

The article considers the process of poultry curing as one of the most important operations of a technological cycle of prepared food production. The authors give theoretical aspects of traditional methods of salting and consider factors influencing the quality of finished products. Special attention is paid to external factors determined by the properties of environment such as concentration, content and temperature of brine, the speed of brine and its purity (the amount of admixtures in salt), poultry pre-processing (autolytic processes, effect of high and low temperatures, mechanical processing), and various chemical, biochemical and physical effect. Moreover, attention is paid to internal factors determined by the properties of internal environment (meat): original texture, morphological and chemical content of poultry, pH, temperature, others.The article highlights the analysis of basic lines of salting intensification process. The effect of acoustic vibrations and cavitation effects in particular that is the use of cavitating active water at the stages of poultry storage and processing are thoroughly analyzed as one ofthe prospect electrophysical methods. The essence of active electrolytes formation processconsidered by the authors is in the primary ultrasonic water treatment and the following mixing of the components of brine and introduction it to poultry.The authors obtain data experimentally, evaluate prospects of the use of cavitation effects in poultry curing and give practical recommendations on how to improve the technology.