USING OF INNOVATIVE TECHNOLOGIES FOR IMPROVEMENT OF THE QUALITY OF ANIMAL PRODUCE DURING PRESERVATION

摘要

In the food industry are applied modern technologies for processing, preservation and obtaining of safe for the health foods of plant and animal origin The irradiation of foods is also identified as a safe technology for reducing the risk of food spoilage, being in such a wan an element for production of high quality production, processing and preparation.The objective of the present study was by the method of mathematical modeling to propose a mathematical model by which to be determined the optimum parameters of irradiation of buffalo meat with the task to preserve the physical-chemical, technological,microbiological and organoleptic characteristics of the treated samples during their preservation. The irradiation of the buffalo meat was earned out in a gamma-ray installation Gamma 1'300, charged with radi nuclide Cs-137, at power of the dose 1,5 kGv/r> Two regimes of refrigerated storage were used- (-4°C) and (-18°C) for a term of 9 months. The trial samples were divided into 6 groups depending on the irradiation dose - 4 and 8 kGy and the regime of refrigerated storage.The results show that the irradiation model with a dose of 4 kGy during refrigerated storage at (-4C) Is most favorable for preserving of the quality of the studied characteristics.