RESEARCH OF PRODUCTION QUALITY AND SAFETY OF COMBINED MEAT PRODUCTS USING BARRIER TECHNOLOGY AND HACCP PRINCIPLES
The article presents the results of research on the justification of the use of red leaves of bergenia as a food component as a barrier factor; the use of non traditional meat raw materials - meat of fresh water seals in the production of sausages. The technology of a new combined meat product with the use of barrier technology and HACCP principles was evaluated. The quality and safety of the combined meat product obtained using such barrier factors as succinic acid and aqueous extract from the red leaves of bergenia are investigated. A HACCP plan has been developed for the production of a new combined meat product using the barrier factor, which identifies three critical control points (CCP) associated with risks of a qualitative, physical and microbiological nature. Critical limits for these CCP have been established.