Assessment and analysis of the ingredients of the recipe for the manufacturing of dry cured meat products

The aspects of the blueberry concentrated juice application in the production of dried pork as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using concentrated blueberry juice with different concentrations of solids was carried out. The chemical composition of the finished experimental products is investigated. It is shown that dry-cured pork, injected with a salt mixture with concentrated blueberry juice, has higher taste and aromatic characteristics, improved consistency. In this work, the chemical composition of experimental samples of dry-cured pork is evaluated. It is shown that the use of concentrated blueberry juice in salting increases the moisture content and essential micronutrients. On the basis of the conducted research, the optimum solids content for the use of concentrated blueberry juice for salted jerked pork has been established. The most promising for the study are meat protein derivatives-peptides, which can have a physiological effect on the body. In this study, the protein complex of dry-cured products from beef and pork, developed by various drying technologies, is estimated. It is shown that the largest number of protein spectra in dry-cured beef products with the use of additives of natural origin is in the areas of proteins with an average and light molecular weight of 50 kDa - 70 kDa and 5 kDa - 20 kDa respectively). It is shown that the accumulation of protein spectra in meat is observed in the zone of heavy fractions with a molecular weight of 85 kDa - 100 kDa, medium and light fractions are expressed weakly when using the traditional drying technology.