Quality and safety management of frozen concentrated bone broths

Highly nutritious meat, meat-and-bone broths and bone broths are widely used in the meat industry (formulation ingredient for sausages, pates, etc.), in the catering industry (the basis for preparing seasoning soups, sauces, etc.). The article presents the analysis results of the production control program based on the principles of HACCP (Hazard Analysis and Critical Control Points), the developed technology of frozen concentrated bone broths. Two critical control points have been identified. In the case of long-term heat treatment of fat-containing raw materials, accumulation of hydrothermal degradation products of lipids is possible, oxidation processes are not excluded. The risk may be posed by microbial broth germination during preparation for packing. Ensuring the quality and safety of products is the main task that manufacurers face, both from the consumer side and from the government side.