OPTIMAL METHODS FOR PRODUCTION OF CHOPPED SEMI-FINISHED PRODUCTS ON THE BASIS OF BEEF, CONTRIBUTING TO PREVENTION OF FORMATION OF POTENTIALLY HAZARDOUS SUBSTANCES IN FINISHED PRODUCTS
Abstract
The article presents the results of research to determine the optimal methods of manufacturing minced semi-finished products based on beef, which help prevent the formation of potentially dangerous substances in finished products. It has been established that for the production of chopped semi-finished products characterized by the absence of heterocyclic aromatic amines, it is recommended to use low‒fat raw materials - beef of the highest grade, the manufacture of products weighing no more than 75 g, the inclusion in the formulations of auxiliary raw materials - onions (2 %), breadcrumbs, etc., frying in olive oil or sunflower oil with the addition of olive oil (ratio 3:2) (V (oil) = 3 % by weight of the raw material) at low temperature (t = 115°C) during 15 minutes or steam convector treatment at t = 105 °C for 30 minutes.
About the Authors
I. Kaltovich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
I. Halavach
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Kaltovich I., Halavach I. OPTIMAL METHODS FOR PRODUCTION OF CHOPPED SEMI-FINISHED PRODUCTS ON THE BASIS OF BEEF, CONTRIBUTING TO PREVENTION OF FORMATION OF POTENTIALLY HAZARDOUS SUBSTANCES IN FINISHED PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):294-301. (In Russ.)
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