Development of technology of preparation of pork semi-products with the application of low-temperature treatment

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak - 93.9%, ribs - 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013...