Promising physical methods of increasing the animal origin products storage period

There were held comprehensive studies of indicators of freshness and nutritional value of meat. It is established that the samples treated with a high pressure of 800 MPa during five minutes after 60 days of storage complied with the requirements of the technical regulations of the Customs Union “On Food Safety” (ТР ТС 021/2011). Processing meat by high-pressure and placing it in a vacuum package after 48 hours from the moment of slaughter causes the death of microbial cells, prevents protein breakdown and helps to weaken the processes of oxidation of lipid components. The results obtained suggest that the use of high pressure in meat storage technology contributes to an increase in its shelf life. There was developed a method for determining the dose of ionizing radiation used in the processing of chilled fish, the essence of which is to calculate the amplitude, width, and area of the EPR spectrum peak. When irradiated with a dose of 3 kGy, the amplitude is 3.28•10-5, width - 10.81 G, peak area - 1.367•10-4; when irradiated with a dose of 9 kGy, amplitude - 4.29•10-5, width - 8.6 G, peak area - 1.380 ± 0.00083•10-4; when irradiated with a dose of 10 kGy, amplitude - 3.88•10-5, width - 11.78 G, peak area - 1.558•10-4; when irradiated with a dose of 12 kGy, the peak amplitude is 3.44 ± 0.07•10-5, the width is 12.74 G, the peak area is 1.722•10-3. The presented method allows to reliably determine the dose of ionizing radiation used in the processing of chilled fish and can be used in the development of regulatory documentation in the field of exposure by ionizing radiation of food products.