METHOD FOR PRODUCTION OF SPECIALTY MEAT PRODUCT WITH IMPROVED CONSUMER CHARACTERISTICS

摘要

FIELD: food industry.;SUBSTANCE: invention relates to meat processing industry, in particular to production of specialty whole muscle meat product. Method involves preparing and cutting meat raw material from the spinal lumbar part of pork half-carcasses, injection brine into it, ageing, drying and smoking. Brine for injection additionally has a complex phosphate containing TARI Complet P-27 additive in an amount of 3.5 % and Narine-Forte bioproduct in amount of 20-24 % of the volume of the brine; in order to intensify the process of salting, continuous tumblers are used to message the meat at 10 rev/min for 4 hours; it is followed by ageing and maturation at the temperature of 4±2 °C for 24 hours and further thermal treatment.;EFFECT: invention ensures production of a product with improved functional and technological characteristics of meat raw material facilitating the formation of specific structure of meat product, accumulation of complete protein and essential micronutrients in muscular tissue.;1 cl, 7 dwg, 2 tbl, 2 ex