O.S. Pribytova1, E.I. Pershin2, S.L. Tikhonov1
1Ural State Academy of Veterinary Medicine
2Kemerovo Technological Institute of Food Industry
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Summary. The aim of the work was to evaluate the hygienic condition of the raw meat with an unconventional swing and autolysis-based products using electro-activated water. Our results show that treatment of raw meat with PSE-catholyte properties of sodium acetate helps to reduce the number of colonies of mesophilic anaerobic and facultative anaerobic bacteria (MOLDS) and coliform bacteria (coliforms) in 1.8 and 1.3 times. Processing DFD meat analyte sodium sulfate – 1.3 and 1.2 times, respectively. The use of electro-activated water instead of drinking in the production of minced raw materials under study reduced the number of colonies of mesophilic aerobic and facultative anaerobic bacteria (molds) and coliform bacteria (coliform) (coliforms) in test samples of minced meat PSE 1.4 and 1, 5 times, DFD – 1.1 and 1.6 times, respectively. PSE meat we develop a cooked sausage from DFD – boiled-smoked beef. By the end of the shelf life of the product from raw material PSE comply with regulations, but the total number of microorganisms in the test products was lower than control by 3.4 times. Control of meat DFD exceeded norms of sanitary rules and norms for these indicators by 2.0 times, and experienced total bacterial count was less than 2.3 times. Thus, the use of various fractions of the electro-water in the meat industry contributes to the improvement of sanitary-epidemiological indicators of raw meat and meat products with non-traditional course of autolysis.
Keywords: meat from non-traditional course of autolysis, water electroactivated, health indicators.