The Problems of Meat Products Thermal Treatment

Abstract

The main problems of meat products thermal treatment have been considered and analysed in the paper. Analysis of the existing research papers suggests that the main attention is devoted to the influence of temperature value and time of processing on the physical, chemical, microbiological and organoleptic indicators of the product. The influence on the protein and fat components of raw meat has been described as well as the changes in the meat product structure under the influence of temperature have been pointed out. The important impact of thermal treatment on the changes in proteins at heating, including solubility and hydration of the proteins, has been examined. The paper analyses the microbiota screening before and after thermal treatment. Special attention was paid to the impact of temperature on microbiota as it is an important indicator of a meat product safety. Methods and purpose of thermal treatments as well as the advantages and drawbacks of each method were considered. Formation of tastiness properties of the product depending on the methods and thermal cycling was emphasized. Submitted is the analysis of the factors that influence the product mass losses under the impact of high temperature. The dependence conditions of a meat product quality on the thermal cycle were also analysed. Attention is paid to alternative methods of thermal heating as well as their influence on ready product quality and safety. Substantial contribution of Odesa National Academy of Food Technologies to solving problems of the conventional thermal treatment of meat products was shown, same as a possibility of bringing a product to cooking readiness without application of high temperature. The main content of the paper includes analysis of the methods and thermal treatment cycles existing in the world and proves importance of the temperature control and cooking time which influence safety, quality and yield of the product.

Establishing temperature and time factors for the post-pasteurization of gourmet meat products

“…It is used separately or in combination with other new technologies of processing raw meat materials [16]. Various methods and conditions of thermal processing are used to preserve meat and prepare new products [9,17,18].…”

Decrease of Repeated Contamination of Packed Deli-Cious Meat Products

“…The effect of thermal processing has the influence on all components of the meat product and can change its outlook and structure [15]. The aim of our work was to diminish the number of microorganisms without changing organoleptic indices of the product.…”

“…The studying procedure is based on the following generalized knowledge: -an influence of thermal processing on microorganisms and also quality, structural-mechanical and organoleptic parameters of a product [2,14,15];…”

Development of antimicrobial composite materials for food packaging applications

“…However, these methods have their limitations. For instance, thermal processing may result in protein denaturation, changes in color, aroma and taste, and loss of nutrients in food products (Vinnikova, Synytsia, & Kyshenia, 2019). Although irradiation has a higher efficiency of microbial inactivation than thermal treatment, the physical intervention may also result in changes in food texture and aroma, loss of nutritional values and lipid oxidation in foods (Duc et al, 2020;Indiarto, Pratama, Sari, & Theodora, 2020).…”