Improvement of organic meat products nutrition

The aim of the research: to improve the food value indicators of cold-smoked organic meat and implement the quality requirements, which are raised for a national meat products of the company X. To answer the purpose it has been created a new recipe for cold-smoked sausage and cold-smoked minced sausage by using the produced meat in the farm X. It has been evaluated the compliance of the national products quality with the index of food value of improved cold-smoked meat products. It has been identified and evaluated the improved cold-smoked meat microbiological indicators and biogenic amines formation of 180-day storage period. Furthermore it has been improved the formulations of organic products in the meat processing company X and created a new cold-smoked minced sausage and smoked sausage called “Dubysa \", in which the indicators of food and energy value corresponded to the requirements of the national quality for analogous meat products of 180 days of safe consumption period. The indicators of improved meat products microbiological contamination have not exceeded \"The Microbiological Criteria of the meat products” HN 26: 2006. In the beginning and in the end of using availability the contamination of coliforms bacterium was confirmed less than it had been specified HN 26: 2006. The indicators of enhanced food value of the meat: total fat, the amount of protein without collagen has been significantly different from those previously produced when P ≤ 0.05. The physical chemical characteristics of the entire 180-day investigation period have been acceptable - the total amount of investigated biogenic amines in cold-smoked minced sausage and in improved cold-smoked sausages have not had a hazard to human health. The total amount of coliform bacteria have the greatest impact on Tytamine, spermidine and spermine and the total quantity of the tested biogenic amines of smoked minced meat – the linear dependence between the correlation of these indicators and the coefficient are positive and higher than 0.55, but the correlation among the indicators of cold-smoked sausages have been weak. According to the increasing pH, the value of production brightness L* has been decreased, especially the products have become darker and redder by increasing the amount of ham in recipes