Improving the quality of meat and canned products by production technology

Abstract

This article provides an overview of qualification testing programs, inter-laboratory comparative tests and qualification testing in testing laboratories that analyze the safety of canned meat products. Organoleptic, physico-chemical, safety and microbiological studies were conducted, comparing Semipalatinsk canned meat products with other samples. According to the results of the study, the company's products turned out to be positive. It is proved that the main task is to produce high-quality products in order to meet the requirements of consumers. At the enterprise for the production of canned meat, measures were envisaged to ensure high-quality and safe products in accordance with the requirements of standards. The regulatory and technical requirements used by the enterprise in the production of canned meat were analyzed. In the market economy of the Republic of Kazakhstan, the development of individual entrepreneurship should be at a stable level in the food industry.

Keywords

• canned meat products
• test
• safety
• qualification test
• autoclave
• microbiological
• organoleptic
• physico-chemical indicators
• cartilage
• bone
• tendon