COMPREHENSIVE ASSESSMENT OF QUALITY AND SAFETY INDICATORS OF MINCED MEAT SEMI-FINISHED PRODUCTS

Abstract

This article studies the issues of determining the quality and safety indicators of semi-finished products based on minced meat. During the study, the composition and quality parameters of the products were evaluated based on organoleptic, physicochemical, microbiological and toxicological methods. The moisture, protein, fat, salt content, pH, water activity and water retention capacity of the obtained samples were determined, and the dynamics of their changes during storage were analyzed. In addition, the degree of lipid oxidation, antioxidant activity and the amount of toxic elements were determined, and the safety of the products was assessed based on sanitary and hygienic requirements. The results obtained were shown to be of great importance in improving the quality of semi-finished meat products and extending their shelf life.