DEVELOPMENT OF THE RECIPE AND TECHNOLOGY FOR THE PRODUCTION OF MEAT SNACKS «JERKY» FROM VARIOUS TYPES OF MEAT

Abstract

This paper discusses the development of the recipe and technology for the production of meat snacks of the «jerky» type from various types of meat, including beef, horse meat and venison. The purpose of the study is to develop new formulations and technological modes that ensure high quality and safety of the finished product. The methods used include organoleptic, physicochemical and microbiological studies, as well as dehydrogenation methods to ensure the longevity of the product. The results show that jerky meat prepared using the proposed recipes has a high nutritional value and stability in storage, as well as good organoleptic characteristics. The practical significance of the work lies in the development of new technological solutions that can be implemented in the industrial production of meat snacks. The novelty of the work lies in the use of non-standard raw materials, such as horse meat and venison, for the production of meat snacks, which expands the range and meets the demand for dietary products.