Use of The Electromagnetic Field of Low Frequencies in the Production of Sausages

Abstract

This article presents the results of the research influence of electromagnetic field on the microflora of fresh sausage. Agents, by using a field had a frequency range from 10 to 110 Hz, and the duration of exposure ranged from 15 to 60 min After exposure frequency of 10 Hz for 30 minutes, micrographic study showed a partial destruction of cellular structures, reduced ability to bind water and reduce microbiological contamination of meat. It was found that the treatment of starter cultures "ALMI-2" with a frequency of 45 Hz for 60 minutes stimulates their growth. Low-frequency starter cultures, processed by electromagnetic method, reduce the pH, moisture-binding and water-retaining ability of ground meat and increase its stickiness.