MARINATING AND ITS IMPACT ON MEAT SAFETY AND HUMAN HEALTH

Abstract

There are several types of pickling, depending on the ingredients added to the solution. While alkaline marinade solutions contain phosphates, acidic solutions are prepared using organic acids or their salts. Water-oil emulsions are marinade solutions of the third type. Ingredients are used to increase yield by increasing water content, improve color, flavor and tenderness, and to increase the shelf life of the final product. The addition of synthetic or natural food supplements can interfere with the lipid oxidation process. The article discusses the effect of acid, alkaline or water-oil pickling on the development of spoilage microflora, pathogens and opportunistic microorganisms. The benefits of marinating in relation to lipid oxidation in raw meat and the content of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in cooked marinated meat and the impact on human health are described.