DEVELOPMENT OF FORMULATION OF CANNED MEAT PRODUCED OF BEEF OF CATEGORY OF DFD
DOI:
https://doi.org/10.31548/humanhealth.1.2025.73Keywords:
beef, sterilization, DFD meat, soybean concentrate, organoleptic propertiesAbstract
Meat plays an important role in the structure of nutrition as a valuable source of complete proteins containing all essential amino acids, as well as minerals and vitamins, particularly vitamin B12. However, in modern production conditions, significant logistical difficulties arise associated with the transportation of livestock to slaughterhouses. Untimely delivery of animals causes their stress state, which negatively affects the quality of meat, causing disruption of autolysis processes and transition to the DFD (Dark, Firm, Dry) state. Such meat is characterized by dark color, increased stiffness, reduced ability to retain moisture, as well as deteriorated organoleptic indicators (consistency, color, taste, smell). This significantly complicates its further use in the production of meat products. In addition, another significant problem in the storage of meat is its high sensitivity to microbiological spoilage. Traditional methods of extending shelf life, such as the use of a protective atmosphere, cooling, freezing or the use of antibacterial agents, do not always provide the required level of microbiological stability of the product. Therefore, the search for technological solutions for the effective preservation of meat and the prevention of its spoilage is relevant. Within the framework of the conducted research, a technology for sterilization of meat mixture was proposed, which allows to significantly extend the shelf life of the product. Taking into account the limited availability of high-quality beef, a recipe based on DFD meat was developed, in which the beef content was reduced from 65.3% to 50.5%. The decrease in protein content was compensated by the addition of soy protein concentrate PRO HAM, which contributes to improving the nutritional value of the product. To ensure the required consistency and improve organoleptic properties, 6.3% of raw beef fat was added to the meat mixture. Organoleptic evaluation of the obtained composition demonstrated its improved quality characteristics compared to the standard recipe, which uses NOR category meat. The integral quality indicators of the experimental composition were 9.2±0.5 points, which exceeds the similar indicator of the control sample (7.8±0.9 points). The obtained results indicate the effectiveness of the proposed approach to processing DFD meat, which allows to improve the quality of the finished product and extend its shelf life.
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