The article discusses the main trends in processing animal products, the development of technologies to improve their quality and technologies to preserve the quality indicators of the product over time. A review of the effects of ultrasound treatment on beef rumen is presented, and the main directions of ultrasound application are determined. The advantages of ultrasonic processing and its influence on the characteristics of raw meat were researched. The modes and parameters (frequency, intensity and duration) of ultrasound treatment of muscle tissue were established based on the results. This study evaluated the effect of ultrasound treatment on beef rumen's physical, microstructural and organoleptic characteristics. The physicochemical, mineral, microbiological, vitamin and amino acid composition of beef rumen and reticulum were also studied. Based on the results of the presented review, it can be concluded that the development of technologies for processing beef rumen with ultrasound is of potential interest. The optimal parameters are 400 and 600 W/m2, with a frequency of 40 kHz, for 50-60 minutes.
One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely pure natural product, therefore environmentally friendly. According to the results of the research, the organoleptic, physico-chemical, vitamin, amino acid, fatty acid and microbiological parameters of the natural sausage casing were determined. The natural shell protects the natural product from external influences during the production of sausage products, increases the nutritional value and is an ideal component of sausage products. The paper collects and analyzes information from the scientific literature on sausage production technology. A comparative analysis of two sausage shell, both artificial and natural, was carried out.
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