TECHNOLOGICAL AND SAFETY ASPECTS OF USING BEER GRAINS AS AN INNOVATIVE INGREDIENT IN THE PRODUCTION OF COMBINED MEAT PRODUCTS
Abstract
The article presents a scientifically based approach to assessing the microbiological safety of chicken cutlets as combined meat products with the addition of beer grain in the form of powder, pre-hydrated in milk whey. The studies showed that the addition of hydrated brewers' grains does not cause an increase in the total microbial count and does not become a source of pathogenic or conditionally pathogenic microflora. A comparison of the microbiological indicators of minced meat and finished products showed a significant reduction in the number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFA) after steam treatment and complete inactivation of indicator microflora, confirming the effectiveness of the technological parameters. Additionally, it was found that spore-forming microorganisms remain at a level significantly lower than the norm, which indicates the correctness of the choice of conditions for mince hydration and the characteristics of the thermal regime. Based on the data obtained, a HACCP (Hazard Analysis and Critical Control Points) system was developed, which identifies critical control points related to the acceptance of chicken raw materials, hydration of minced meat, heat treatment, and cooling of products. The scientific novelty of the work lies in substantiating the functional role of beer grain as a microbiologically safe ingredient capable of integrating into the structure of the meat system without the risk of increasing the microbiological load. The practical significance lies in the possibility of using hydrated spent grain in the technology of minced meat products to increase their nutritional value and form stable safety indicators in accordance with HACCP requirements. The results obtained confirm the technological feasibility of using hydrated brewers' grains in the recipe for combined meat products and justify the possibility of using such products in the composition of functional and dietary nutrition, and open up prospects for its wider use in the food industry.
References
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