The influence of complex spices on the change in the quality indicators of chopped semi-finished products during storage

Abstract

The trend of active development of consumption of chilled meat products and instant food products has persisted over the past years, despite the fact that the retail price of chilled meat is higher than frozen. This trend is observed not only in Russia but throughout the world. The main factors affecting the preservation of the quality and duration of storage of meat products in the chain from procurement to use by the end user is the composition and concentration of microflora. The active development of microflora during storage is a key indicator of shelf life and a reference point for the manufacturer. Stabilization of microbiological indicators of finished products is an important factor for the manufacturer and can be achieved through the use of active packaging, the introduction of preservatives and antioxidants, including in the composition of complex spices. The article studies the effect of complex spices on the change in microbiological indicators of chopped semi-finished products during storage, assesses the sanitary assessment of the content of BGKP, Listeria monocytogenes, Salmonella, KMAFanM according to the following regulatory documents: GOST 31747-2012, GOST 32031-2012, GOST 31659-2012, GOST 10444.15-94.