THE USE OF BIOTECHNOLOGICAL METHODS TO IMPROVE THE QUALITY OF HORSE MEAT DURING PROCESSING

This paper considers modern biotechnological methods aimed at improving the quality of horse meat. The principles of their action, influence on the structure, flavor and nutritional properties of meat are considered.

To optimize the production cycle and improve the quality of salted meat products, especially from horsemeat with high hardness, it is recommended to use biotechnological and physical processing methods. One of the effective approaches is the use of steam meat, which has a high moisture-binding capacity and pronounced bacteriostatic properties, which slows down the growth of microbes. Methods such as electrical stimulation, syringing and mechanical treatment are used to accelerate salting and ripening processes. The results show that experimental samples of salted horsemeat contain more moisture and have better moisture-binding capacity, which improves the yield and juiciness of the product. At the same time, their strength characteristics are lower by 32% compared to control samples. Microbiological parameters correspond to the norms, although at the initial stage of mechanical processing a small growth of microorganisms is observed. Heat treatment and the use of paired raw materials contribute to the quality of the product, and the use of 13% salting and 6 hours of cyclic mechanical processing accelerates the salting process and improves the physical and chemical properties of meat.