OPTIMIZATION OF THE TECHNOLOGY OF PRODUCTION OF FUNCTIONAL SEMI-FINISHED MEAT PRODUCTS COVERED IN PASTRY

The work in improvements of technology of production of functional semi-finished meat products covered in pastry was carried out in purposes of creation of product character by sanative properties. The purpose and objective of this work was optimization of the formulation of forcemeat and the technology its production. The dual purpose of this work was development of technology of bringing in the forcemeat of compounds of iodine deficient in all Ukrainian regions, and development of meat mix, which composition would conform to WHO recommendation concerning of norms of content of amino-acids in ideal albumen. There was carried out the evaluation of composition of set of amino-acids of the albumen component, as well as of functional and technological properties of experimental forcemeat compositions. The examined properties were their capability to hold water and form stable meat emulsions. The composition of the mix used as the standard for comparison conformed to the formulation of the minced liver pastry set by the national standard of DSTU 6028:2008 “Frozen Semi-Finished Meat Products Covered in Pastry”. The investigation was carried with use of samples enriched by adding of 0.3 % of hydrated preparation of “Elamin” produced from seaweed of Laminaria recommended for adding in rations of sanative destination reach by iodine and set of mineral compounds, potassium the most. The experimental mixes contained also the additives of 5 % of wheat cellulose (sample № 1), and 5 % of soy albumen (sample № 2), and it was shown that the experimental mixes are character by better organoleptic properties, increased water-holding capacity, and forming of stable emulsions. The experimental mixes contain the heightened content of amino-acids as compared with the control one, and conformed to all criteria of ideal albumen. The final result of the work was development of optimized technology of the frozen functional mince-meat products covered in pastry. To assist in its introduction, there were developed the Specifications and the Technological instruction of “Frozen Semi-Finished Meat Products in Pastry of “Vareniki Ozdorovchi” coded as TUU 10.1-00493706-075:2019 and TIU 10.1-00493706-075:2019, respectively.

Biotypes and serotypes of thermophilic campylobacters isolated from cattle, sheep and pig offal and other red meats

SUMMARYIn this study we examined 730 faecal samples of offal (mainly liver), mince-meat and sausage meat collected from abattoirs and retail butchers' shops for campylobacters.Campylobacter jejuniorC. coliwere isolated from 30·6, 10·5 and 6% of sheep, cattle and pig offal samples respectively. Specimens collected from abattoirs were, in general, more often contaminated than material obtained from retail butchers' shops. Only 1·4% of minced meats and sausage meats contained campylobacters. Most isolates (89·5%) wereC. jejunibiotype 1 (Skirrow & Benjamin, 1980) of serotypes 1 and 2 (Penner & Hennessy, 1980). This study shows that animal offal is frequently contaminated withC. jejuniof biotypes and scrotypes commonly isolated from human beings with campylobacter enteritis.