Volume 03 Issue 12-2023
76
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
03
ISSUE
12
Pages:
76-80
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
(2023:
6.741
)
OCLC
–
1368736135
A
BSTRACT
Most meat products are a favorable environment for the development of various microorganisms,
therefore they are perishable and have a limited shelf life. This article analyzes the methodology of
preserving meat products, increasing its shelf life, and gives examples.
K
EYWORDS
Meat, expiration dates, method, meat products, food additives, technical regulations.
I
NTRODUCTION
Various technological methods of canning
prevent the development of microflora - bacteria,
molds, yeasts. The most important technological
barriers to preventing the development of
microorganisms in meat products are heat
treatment, acidity regulation, water activity,
redox potential, modified gas environment, etc. A
special place in this series is occupied by food
Journal
Website:
http://sciencebring.co
m/index.php/ijasr
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Research Article
EXTENDING THE SHELF LIFE OF MEAT AND MEAT
PRODUCTS
Submission Date:
December 04, 2023,
Accepted Date:
December 09, 2023,
Published Date:
December 14, 2023
Crossref doi:
https://doi.org/10.37547/ijasr-03-12-14
Sh.A.Usarov
Assistant Teachers, Yangiyer Branch Of The Tashkent Chemical-Technological Institute, Yangiyer,
Uzbekistan
S.N.Obloberdiyev
Assistant Teachers, Yangiyer Branch Of The Tashkent Chemical-Technological Institute, Yangiyer,
Uzbekistan
B.B.Xakimov
Assistant Teachers, Yangiyer Branch Of The Tashkent Chemical-Technological Institute, Yangiyer,
Uzbekistan
Volume 03 Issue 12-2023
77
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
03
ISSUE
12
Pages:
76-80
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
(2023:
6.741
)
OCLC
–
1368736135
additives: preservatives and acidity regulators ,
which have a bacteriostatic effect on
microorganisms [1].
R
ЕSULTS АND DISСUSSIОN
Table salt is one of the oldest ways on the planet
to extend the shelf life of meat products.
Advantages: as a preservative, table salt
participates in ensuring the microbiological
stability of the product as a result of reducing
water activity, stopping or slowing down the
growth
of
microorganisms,
selective
development
of
microflora
(halophobic
microorganisms die off). It is important to note
that the bacteriostatic effect of salt occurs both in
muscle tissue and directly in microbial cells, due
to the removal of moisture from them.
Disadvantages: halophobic microorganisms make
up no more than 5% of the total microflora. Some
halotolerant microorganisms (for example,
listeria) can withstand table salt concentrations
of up to 10%. Halophilic microflora (no more than
10% of the total microflora composition) can
withstand table salt concentrations of up to 16%
(micrococci, staphyllocococci).
Preservative and color fixer sodium nitrite
(E250), in the composition of curing mixtures
with a sodium nitrite content of no more than
0.9%. Without sodium nitrite, the production of
most of the range of meat products is impossible.
Advantages: guarantees the microbiological
safety of products, suppresses the growth of
pathogenic microorganisms, the formation of
toxins caused by the anaerobic bacterium
Clostridium botulinum. Provides color and aroma
formation.
Disadvantages: unreasonable media formation of
negative attitudes on the part of consumers.
Sodium nitrite is a food additive of artificial
origin, unsafe in large quantities. In the meat
industry, it is used in tiny technologically
necessary application doses (about 0.008%),
exceeding which even 3-4 times will not harm
safety, but may negatively affect the quality of the
finished product.
Preservatives benzoic (E210), dehydracetic
(E265) acids and their salts (E211, E212, E266)
are allowed for surface treatment of meat
products, sausages and casings and as part of
coatings.
Advantages: benzoic acid has a strong
bactericidal effect on yeast and other
microorganisms, blocks enzymes, and slows
down metabolism in single-celled organisms.
Dehydroacetic acid and its salt are effective
against molds and yeasts and have higher anti-
mold activity than sorbic acid.
Disadvantages:
Benzoic
acid
exhibits
antimicrobial effects only in acidic foods at pH up
to 5, since only undissociated acid can penetrate
the cell wall.
Preservatives sorbic acid (E200), sorbates (E201,
E202) and parabens (E214, E215, E218, E219)
are allowed to be added to jelly when making
meat products in jelly, as well as pates [3].
Volume 03 Issue 12-2023
78
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
03
ISSUE
12
Pages:
76-80
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
(2023:
6.741
)
OCLC
–
1368736135
Advantages: sorbic acid is effective against yeast
and mold, blocks enzymes in the metabolism of
microorganisms. Shows antimicrobial effect at pH
below 6.5. Parabens slow down the absorption of
glucose and proline by microorganisms and
disrupt the complex structure of the cell
membrane. The antimicrobial effect of parabens
is practically independent of pH.
Disadvantages: sorbic acid does not destroy
microflora, but only slows down its development.
Parabens may change the taste of the product.
The preservative and acidity regulator acetic acid
(E260) and the acidity regulator lactic acid
(E270) have no restrictions on their use in meat
products. As food additives with a preservative
effect they are used only in the production of
marinated semi-finished products (kebabs, etc.).
They are used in specifications for the production
of meat products.
Advantages: acetic acid reduces the pH of the
canned product, penetrates the cell wall and
denatures cell plasma proteins, and is effective
against bacteria. Increases the sensitivity of
bacteria to heat.
Disadvantages: acetic acid does not affect the heat
resistance of yeast and molds. The use of acetic
and lactic acids in the concentration required for
canning (over 0.5
–
1%) has a negative effect on
the taste.
Sodium lactates (E325) and potassium (E326).
There are no restrictions for use in meat products.
They are used in GOST, GOST R and TU for the
production of semi-finished products and meat
products.
Advantages: sodium lactate reduces the activity of
water in the product and the pH of intracellular
substrates due to the formation of undissociated
fractions of lactic acid, their penetration into the
microbial cell and subsequent dissociation inside
it. Allows you to retard the growth of microflora
without reducing the pH of the product. Shows
antimicrobial action against a large number of
microorganisms:
Listeria
monocytogenes,
Clostridium
botulinum,
Escherichia
coli,
Salmonella,
Staphylococcus
aureus,
Pseudomonas, etc.
Disadvantages: lactates do not have a bactericidal
effect, they only slow down the growth and
reproduction of bacteria, i.e. are bacteriostatic.
Chitosan is an antioxidant, a polysaccharide, and
does not have an E-index. It is used as part of
complex food additives to increase the shelf life
and improve the structural and mechanical
properties of sausages.
Advantages: the chitosan molecule contains a
large number of free amino groups, due to which
chitosan is able to bind and firmly hold ions of
various metals, making them inactive as catalysts
for oxidative processes. A water-soluble chitosan
derivative (N-carboxymethyl-chitosan), when
binding to meat proteins, binds iron atoms and
protects them from a negative reaction with
oxygen. It has antibacterial, antifungal and
antiviral properties, inhibits the growth and
reproduction of bacteria, and inhibits the growth
of mold [4].
Volume 03 Issue 12-2023
79
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
03
ISSUE
12
Pages:
76-80
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
(2023:
6.741
)
OCLC
–
1368736135
Disadvantages: sparingly soluble in water - the
bonds between chitosan molecules are stronger
than between chitosan molecules and water
molecules, while it is highly soluble in food acids;
commercial water-soluble forms are available.
Complex
food
bacteriostatics
become
significantly more expensive.
Plant extracts are natural antioxidants, usually
without E-indexes.
Advantages: protect lipids and proteins of meat
systems from oxidation: extracts from the peel of
persimmon, wormwood, rooibos, sea buckthorn,
sage, rosemary, grapes, etc. Rosemary extract
(E392) is approved for meat products except
dried meat and cured sausages; it contains a wide
range of phenolic diterpenes, which, even at a
temperature of 170 ° C, are active antioxidants in
fat, which indicates their high thermal stability.
Birch bark extract is used for surface treatment of
products or packaging and includes terpenoids
that have antimicrobial properties that inhibit the
growth of various microorganisms (bacteria,
mold, fungi).
Disadvantages: instability to the influence of
certain technological factors (temperature, pH of
the environment, light, time), possible negative
impact on taste.
С
ОNСLUSIОN
Despite the urgency of this issue, so beloved by
television, special organizations have been
working hard for decades to research ways to
maintain quality and safety throughout the entire
“life cycle” chain of finished products
- from raw
materials to the consumer.
The recommended shelf life of meat products
according to GOST, regulated by technological
instructions for their production, developed by
special organizations, has long served as a
guideline for all meat processing companies in the
country.
Special
organizations
provide
professional assistance to industry enterprises in
the development and selection of comprehensive
techniques to increase the shelf life of various
types of meat products.
R
ЕFЕRЕNСЕS
1.
Kostenko Yu.G., Bataeva D.S., Krasnova
M.A. Sanitary and microbiological aspects
of the production of chilled pork with a
long shelf life // Meat industry.
—
2019.
—
No. 4
—
pp. 66
–
67.
2.
Semenova A.A., Solovyov O.V., Lebedeva
L.I., Gundyreva M.I., Kholodov F.V.
Alternative methods of deboning pork at
medium and small enterprises // All about
meat. - 2010. - No. 2. - P. 30
–
31.
3.
Poznyshev V. Secrets of smoking meat
products // Food-PromExpert - 2012. - No.
2 - pp. 32
–
37.
4.
Semenova A.A., Motovilina A.A., Lebedeva
L.I., Veretov L.A. Technology for increasing
the shelf life of boiled-smoked sausages at
high positive storage temperatures // All
about meat - 2011. - No. 3. - p. 12
–
13.
5.
Semenova A.A., Veretov L.A., Bolshakov
O.V., Koreshkov V.N. Connected by one
Volume 03 Issue 12-2023
80
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
03
ISSUE
12
Pages:
76-80
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
(2023:
6.741
)
OCLC
–
1368736135
cold chain // All about meat - 2011. - No. 6.
- p. 4
–
6.
