MEAT PRODUCTS QUALITY SUPPLY IN THE CONTEXT OF IMPORT SUBSTITUTION

Abstract

The paper considers problems of import substitution in the meat-processing industry. The author covers the problems which exist in respect of meat quality. The defects of autolytic processes, a shortage of meat by-products, and informational uncertainty in regard to concentration of main nutrients are distinguished among the most widespread deviations. The author pays special attention to a possible minimization of the amount of food additives, which are used for adjustment of the specified deviations, since most ingredients, included in functional mixtures, come in the Russian market from European countries. In present economic conditions the relevance of import substitution is obvious. Thus, solving the problem of food security, the Russian agricultural sector faces the problem of providing a sufficient amount of food resources and a high quality of finished products. In this regard the processing complex concentrates on optimization of manufacturing processes and the development of innovation technology, which help to get an integrated approach to the solution of existing problems. One of the most vulnerable sectors of the processing complex is the meat industry, as meat processing is accompanied by a range of complex processes that depend on properties of raw materials and defining factors. As an alternative the author suggests using ultrasonic water treatment. The paper presents experimental data on possible intensification of diffusion processes at the stage of meat salting and maturing with the help of ultrasonic water treatment. On the basis of obtained results the adjustment of traditional meat products formulation by reducing the amount of functional additives is offered.