‘‘Bombal’’ food additive effect on the microbiologic and sensory traits of meat products during storage

Food additives usage in the meat industry gives the possibility to control meat raw material and product quality characteristics. The research task was to study the effect of the complex food additive “Bombal” (CFA “B”) on the microbiological and organoleptic characteristics of meat products during storage. Large-piece, small-piece and chopped ready-to-cook beef and pork products were the research objects. CFA “B” was applied to the piece product surface after breading by spraying at the rate of 5 g/1 kg of product; the additive was added to chopped products at the beginning of cutting in the same quantities. After production, ready-to-cook products were stored in trays being, packed in polyethylene film at temperature of 4 and 5 ± 0.5°C. The research results showed that the use of CFA “B” in the production of chopped and lumpy ready-to-cook products gives the possibility to stabilize products appearance. Chopped and lumpy beef and pork ready-to-cook products after 5 days of storage at 5 ± 0.5°C retain the color and smell specific to each type of product. Ready-to-cook beef and pork products (kupaty, rump steak, lula kebab) with the addition of CFA “B” after 3 days of storage at 4 ± 0.5°C retain their color, specific smell characteristic of each type of product, and have a fresher appearance. According to microbiological indicators, ready-to-cook products with the addition of CFA “B” and prepared using conventional technology met the requirements of TR CU 021/2011 within 3 days. The analysis of microbiological research results of control and experimental samples showed that the use of CFA “B” has no significant antimicrobial effect, although it somewhat stabilizes the development of microbes.