Экономические науки / 9. Экономика промышленности

Master, Borshchevska Y.

National University of Food Technologies, Ukraine

INFLUENCE OF MEAT COMPONENTS THE QUALITY OF SAUSAGES

In a market economy it is particularly important issue to provide the population with food products, competitive and quality. Meat products occupy a significant share in the structure of retail trade turnover among the product groups. Meat and meat products are one of the major components of a human diet. It is a source of proteins and vitamins necessary for normal development of the human organism. Meat is one of the basic sources of animal fats in a human diet.

Sausage products and smoked products occupy big relatively density in a population’s nutrition, and their manufacture is one of the major in the meat industry.

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as grade standards and internal ones (chemical, physical, and microbial).

Food quality encompasses all aspects of food production, including growing, harvesting, transportation, preparation and service.

Since the quality and safety of the finished product is directly related to the quality and safety of incoming raw materials for processing enterprises there is the problem of environmentally friendly raw materials and organization of proper control over its quality and safety.

In terms of reorientation of raw materials meat processing industry towards greater use of poultry and further reduction in cattle and pigs, most of the industry is used in recipes vegetable protein meat preparations from soy, peas, beans and other various plant fillers.

Due to the environmental degradation, increasing stress on human rights and other unfavorable factors, the problems of improving the quality, safety and medical-preventive properties of meat products are of the importance now.

In our country the following assortment of sausage products is developed: boiled sausages, sausages, meat corn, liver sausage, black pudding sausages, pastes, jellies, semi-smoked, boiled-smoked, crude smoked and crude dried sausages. These are products on the basis of mincemeat with salt, spices and additives, in a cover or without it and subjected to thermal processing to readiness for use. Distinctions between them are caused by a kind and properties of raw materials, compounding structure, character and features of the technological processing, specific external properties and product structure. Thus, in most cases, properties of raw materials have major importance.

The selection of ingredients is basic for the production of sausages of standard quality. Although beef, veal and pork are the main meat sausage materials, mutton, poultry and other kinds of meat, together with meat by-products, are also of importance. Apart from meat raw materials, a number of nonmeat ingredients, such as curing salts, sugar, spices and casing, are increasingly used in sausage production.

The regulations in many countries have an important impact on the use of different ingredients in sausage formulization. However, in a number of developing countries no regulations exist or they are not applied. In the developed countries particularly, there is governmental pressure to reduce the amounts of salt, nitrite, nitrate and other additives or ingredients in different kinds and types of sausages.

The quality of the product, therefore, will almost always be a reflection of the condition of the raw materials and the process. If the process has been carefully designed, developed, approved, implemented and monitored, the raw materials have to be up to standard to achieve the expected level of quality. It is a well-known fact in sausage production that a good quality sausage is made from a good quality meat.

Environmentally friendly raw material is meat from young animals, reared in livestock farms subject to the special Agronomy, Veterinary and zootechnical requirements without the use of growth stimulants, hormones, antibiotics, feed, nitrogen synthetic substances, products of microbial synthesis and other types of non-conventional feed resources.

Hence, every raw material for sausage making should measure up to requirements for quality, functionality and a wide range of specified criteria. To achieve quality the raw material source has to be verified and approved. Approval is, or should be, based on the capability to supply the needed material on time and up to expected standard.

At the present time for the preparation of sausages that are available for mass consumption, there is a problem of the meat industry, which consists in the fact that it is necessary to provide cost-effective consumer products that would have been of a high quality.

The quality of meat products depends on the quality of raw materials, formulation, compliance technology, as well as the hygienic conditions of production.

References:

1. Brown S. Effect of Temperature of Comminution on the Stability and Eating Quality of English Sausages / S. Brown, D. A. Ledwaed // Meat Science. – Elsevier, 20. – р. 97–105.

2. Essien E. Sausage Manufacture : Principles and Practice (31 Aug 2003) // Effiong Essien [Electronic Sources]. – Access mode: http://ssu.ac.ir/fileadmin/templates/fa/daneshkadaha/daneshkade-behdasht/begh/ebook 1 /Sausage_manufacture.pdf.

3. CODEX Alimentarius. Agreement on the Application of Sanitary and Phytosanitary Measures, World Trade Organization. 2008.