Application of biotechnology in meat industry

At present, to intensify the technological processes, to improve the organoleptic characteristics of products and to increase the output of the finished products we use multi-component brines at raw meat stuffing. All the components of the stuffing brines are cumulative and affect osmotic, diffusive and biochemical processes occurring in raw meat. Selecting the components of the brine with a directed action, it is possible to obtain a product of a specified quality. As all the components of the brine interact, this can lead to the uncontrolled process of salting; therefore one must pay attention to the development of technologies and formula of multi-component brines based on the properties of raw material and the brine ingredients. The purpose of the given research is to prove the selection of enzyme preparation for the production of whole muscle products as well as the development of the scheme for salting and ripening of raw materials, which takes into account the peculiarities of interaction between the brine ingredients. As a result of the analysis of the literature sources the enzyme preparation is selected which is balanced in the degree of impact on different meat proteins and works in the meat systems similar to the intracellular enzymes and has additional qualities that allow it to operate in a wider range of process parameters. Under experimental studies the two-stage technology of stuffing raw meat with the brine made from curd whey using a complex of proteoclastic enzymes has been proposed. The products developed on the basis of the given technology have very good organoleptic characteristics, and functional technological properties. Thus, the use of the two-stage curing in the production of whole-muscle products will improve the quality and the nutritional value, expand the range of products, and make it possible to use valuable raw meat comprehensively due to the possibility of adjusting its original properties.