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Journal for Veterinary Medicine, Biotechnology and Biosafety

Volume 5, Issue 2, June 2019, Pages 31–38

ISSN 2411-3174 (print version) ISSN 2411-0388 (online version)

ANALYSIS OF CONTEMPORARY MEAT AND MEAT PRODUCTS’ PROCESSING METHODS

Rodionova K. O. ¹, Paliy A. P. ²

¹ Luhansk National Agrarian University, Ukraine, Kharkiv, e-mail: katerina.rodionova@ukr.net

² National Scientific Center ‘Institute of Experimental and Clinical Veterinary Medicine’, Kharkiv, Ukraine, е-mail: paliy.dok@gmail.com

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Citation for print version: Rodionova, K. O. and Paliy, A. P. (2019) ‘Analysis of contemporary meat and meat products’ processing methods’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 5(2), pp. 31–38.

Download PDF (online version)

Citation for online version: Rodionova, K. O. and Paliy, A. P. (2019) ‘Analysis of contemporary meat and meat products’ processing methods’, Journal for Veterinary Medicine, Biotechnology and Biosafety. [Online] 5(2), pp. 31–38. DOI: 10.36016/JVMBBS-2019-5-2-6.

Summary. For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

Keywords: meat, meat products, method, processing, canning, analysis

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