PROSPECTS OF APPLYING VACUUM TECHNOLOGY IN THE MANUFACTURE OF CULINARY POULTRY MEAT PRODUCTS

Anna SOLETSKA, Andrew KRASOTA

Abstract

This work contains a comparative analysis of organoleptic, physico-chemical and microbiological parameters of food chicken meat products which were made using the vacuum technology and the traditional technology of the Ukrainian producers. The products are made accordingly to a technological scheme, which is developed on the basis of similar traditional technology being normalized by the standards. The evacuation of the product was carried out in industrial conditions, the way of heat treatment of vacuum technology was chosen in accordance with the thickness of the product. The results showed that culinary products made from chicken meat, cooked using the vacuum technology, have better appearance, taste, smell and texture, the output being of 93%, reducing losses by a factor of 4, increasing the shelf life to 5 days. The microbiological research has proven the high reliability of vacuum chicken products and the promise for this technology to be widely applied into industry. The application of vacuum technology opens new prospects of diversifying the range of natural culinary products made from poultry meat, being far superior as regards their nutritional value, organoleptic properties and shelf life, much more convenient in terms of packaging than traditional products.

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