The use of high hydrostatic pressure in the technology of whole muscle meat products

Abstract

The work examined the effect of high hydrostatic pressure on the chemical composition and microbiological indicators of poultry meat. Data on the mass fraction of moisture, fat, protein and ash before and after processing the product with high hydrostatic pressure are presented. Pressure treatment modes are justified, at which it is possible to obtain finished products. The formulation of a whole-muscle product from poultry meat has been developed, as well as a technological scheme for preparing a new product using innovative technology.