The influence of the type of packaging on the consumer properties of meat products

The influence of technological factors and shelf life on the quality of meat culinary products in scientific literature is insufficiently reflected. In this regard, it is of scientific and practical interest to study the feasibility of applying the technology of packaging meat culinary products at enterprises with a full production cycle using a modified gas environment. The purpose of the research was to study the influence of the type of packaging on consumer properties of meat semi-finished products and finished cutlets. The objectives of the study were to determine technological modes ensuring prolonged shelf life of meat products (cutlets); to base the shelf life of ready-made meat culinary products packed in a gas mixture. The object of the research was a ready-made culinary product "Set № 4 Homemade Cutlet with buckwheat porridge". The products that were cooled and packed for storage in a refrigerator at a temperature of +2; +4 °C and in a gas-modified environment (GMS) in the container with a lid were compared. Organoleptic evaluation of the products was performed at the intervals of 48 and 72 hours. Organoleptic evaluation of culinary chopped products in the dynamics of storage (48, 72 hours) was carried out by the tasting Commission in accordance with State Standard 9959-9.1. In experimental studies, gas mixture consisting of 30 % CO2 and 70 % N2 was used. The influence of the degree of vacuuming on the stability of the gas medium was established. It was shown that the degree of vacuuming (50,000 PA) ensured the stability of the gas medium. When the amount of carbon dioxide (CO2) increased during storage, the product turned sour. It is experimentally proved that the products, packed under vacuum using gas medium, for 48 hours were practically not subject to contamination.