INFLUENCE OF ROSEMARY EXTRACT AND CALCIUM LACTATE ON THE MICROBIOLOGICAL DAMAGE OF MEAT PRODUCTS
Abstract
Influence of calcium lactate and rosemary extract on the microbiological damage of meat products in a storage process is studied. It is established that the use of calcium lactate at the rate of 4% in the production of raw smoked sausage "Bolognian" provides safety of a product during the whole storage period with the reduction of sodium nitrite content twice in comparison with the control sample; soaking the lump poultry in 0,2% solution provides its safety during 5 days; microbiological indicators don't conform to the requirements of sanitary rules and regulations after 5 days of storage when applying 0,2% rosemary extract to the mechanically recovered poultry and while injection the lump poultry with 0,2% rosemary extract solution.
About the Authors
S. Gordynets
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Germanovich
Pinsky meat-processing plant
Belarus
Belarus
Pinsk
V. Napreenko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Gordynets S., Germanovich O., Napreenko V. INFLUENCE OF ROSEMARY EXTRACT AND CALCIUM LACTATE ON THE MICROBIOLOGICAL DAMAGE OF MEAT PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2015;1(10):211-218. (In Russ.)
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