Combined resource-efficient technology of meat semi-finished products for healthy nutrition

In the catering, the volume of raw meat obtained prodused by using intensive production methods has increased. In this regard, the traditional methods of heat treatment of meat products lead to an increase in weight loss and a decrease in organoleptic quality indicators. Semi-finished products from such meat have limited shelf life. At the same time, the consumer preferences of the population are changing, the demand for natural meat semi-finished products of a high degree of readiness for a healthy diet is growing. One of the solutions to the problem posed is the use of combined technologies including: exposure to low pressure in an airless environment, low-temperature heat treatment with preliminary evacuation of semi-finished products into packages of biopolymer materials (Sous Vide), etc. There are resource-efficient technological solutions for processing meat raw materials which refers to the salting and marinading. Processing semi-finished meat products at reduced pressure in a vacuum became possible with the advent of the Gastrovac Cookvac apparatus. In the course of the experiment, marinade formulations were developed that contribute to increasing the water-holding ability and improving the organoleptic characteristics of meat semi-finished products. Compared to the traditional method, the duration of the marinating process in the Cookvac was reduced by almost eight times. The technological parameters of marinating are determined: an increase in the mass of pickled meat semi-finished product by 16.7% is provided by marinades with a neutral and slightly alkaline environment; the optimal pressure in the Cookvaс apparatus is 0.8 bar, the processing time for the semi-finished product is 30-50 minutes.