IMPROVEMENT OF THE PRODUCTION TECHNOLOGY OF WHOLE PIECE MEAT PRODUCTS FROM PORK USING BAMBOO FIBER
Development of recipes for meat products and technological parameters of their production, which allows for an increase in their yield and reduction of the cost price, is an urgent area of research. To solve this problem, food additives (phosphates, modified starches, carrageenan, etc.) are widely used, which increase moisture-retaining ability of muscle tissue proteins and change viscosity of muscle juice during heat treatment of a meat product. The use of dietary fiber in the formulation of meat products will not only solve the technological problem of increasing the yield of the finished product, but also improve its nutritional value. The paper shows the possibility of using bamboo fiber as a food additive to increase the yield of the finished meat product and improve its quality characteristics, as well as the possibility of reducing the mass fraction of phosphates in the production of whole meat products from pork. The optimal parameters for injecting pork ham have been established (pressure of 2.8 bar at a step speed of 30 rpm), optimal modes of massaging (5 hours of total working time, at 7 revolutions per minute and 10 minutes of rest) and heat treatment (drying 1.5 hours at a temperature of 55 +2 °C, smoking 45 minutes) have been worked out and selected ( at a temperature of 65 +2 °C, cooking at a temperature of 84+2 °C for 80 minutes). The shelf life of smoked-boiled ham has been established according to microbiological and organoleptic indicators. The results of studies formed the basis for the recipe of the meat product "Smoked-boiled Ham" with addition of bamboo fiber. Technical documentation projects and a technological scheme of production have been developed.