The Changes of Characteristics of the Pork Whole Muscle Meat Products While Using the Electrolyzed Water

Abstract

This article describes the influence of electrolysed water on yield and organoleptic properties of the pigwhole muscle meat products. The relation of desiccation during the thermal treatment depending on type of binary mixture ofelectrolysed water fractions in brine was established. The changes of organoleptic properties (taste, flavour, color, appearance,sectional view) of the exploratory prototypes of the whole muscle meat products were indicated. The practical importance ofthe salt solutions usage based on electrolysed water for producing of gourmet whole muscle meat products was noted. It wasexperimentally proved that the electrolysed water usage for brine allows to increase the product yield from 3.8 to 7.3% incomparison with the control samples. The recommendations according to the usage of binary mixtures of electroactive waterfractions for salt solutions preparation were provided.

Substantiating the optimized shelf life of pasteurized sausages with the elements of active packaging

“…of influencing raw materials [16,17] are used. Most research into sausage products in terms of their shelf life records the indicators of products without their mathematical analysis and prediction of the food chain safety.…”