Производство мясных полуфабрикатов по инновационным технологиям

Authors considered modern production technologies of meat semi-finished products with use of dry marinades, marinades on the basis of an emulsion, complex preparations with spices, brine preparations and vegetable fibers. Application of preparations, like «Tserterling», without phosphates, for increasing yield, extension of product’s shelf life and improvement of juiciness of a ready-made product is proved. Results of researches confirmed that it is recommended to use wheat cellulose «Vitatsel», which represents vegetable fibers from vegetative part of an ear of wheat, in production of cutlets and other chopped semi-finished products. It consists of 97 % ballast substances, in this connection reduces the caloric content of meat products and it is recommended for functional, medical and preventive foods.