Application of atomization of liquid smoking preparations in the course of production of whole-muscle meat products

Currently, meat products processed with smoke are in great demand. It has been established that when the neck is smoked by atomization of the smoking flavor, the amount of phenols and carbonyl compounds, the resistance of the meat product to hydrolytic and oxidative spoilage is higher than in case of traditional smoking. Studying the chemical composition found that there is no significant difference in the content of protein, fat, sodium chloride, the yield of smoked-cooked meat products is higher by 1.7%, the water-binding capacity is higher by 4.2% compared to the traditional smoked product. It has been proven that atomization smoking enhances the color of the finished product, specific taste and aroma, which practically do not differ from traditional smoking products. Aerosol spraying of a smoking preparation increases the diffusion of smoking substances into the product, which ensures its safety during storage.