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Information × Registration Number 0215U008230, 0115U003295 , R & D reports Title Analysis of production and factors that influence on the long-term storage of canned meat popup.stage_title Head Karpulenko Maxim, Registration Date 23-12-2015 Organization The Ukrainian State Scientific Research Institute of Nanobiotechnologies and Resource Reservation popup.description2 Report on the SRW on page 46; There are 2 tables, introduction, 3 chapters, conclusions, bibliography of 45 references. The object of study: the market of production and assortment of canned meat and factors influencing their storage. Objective: To study the market and the range of types of canned meat packaging and consumer factors that affect the timing of storage in warehouses. Results: The analysis of public procurement and investigated the relationship between the state of the primary packaging and canned meat organoleptic characteristics during prolonged storage. The results of the study team of canned meat in a cylindrical jar №12 Tinplate №22, soldered longitudinal seam, electrolytic tinning and varnished inner coating. Canned stored in warehouses for 48 months at a temperature of from 0 ° C to 20 ° C and relative humidity above 75%. The samples examined for organoleptic and microbiological parameters. Visually cans found no deformation, corrosion spots, defects soldered seam, the inner surface has black spots on the walls and on the bottom of the banks in the majority of the investigated samples. Meat stew slices without cartilage, vascular bundles and fibrous connective tissue, dark gray. The color and appearance of meat juice in a heated state light brown with the presence of suspended protein substances in the form of flakes. The consistency of the pieces of juicy, not overcooked, no breaks in the careful recovery of the banks. The meat of the samples free of any foreign smell, but a stranger metallic taste. The data make it possible to assert that the main factors that led to the deterioration of the quality indicators of canned meat were negative changes in the tin caused by a low degree of preservation of the internal lacquer finish in the long-term storage. Keywords: canned meat, consumer packaging, meat stew chunks, warehouses, humidity. Product Description popup.authors В.І. Хомутенко В.М. Грицун В.М. Кошовий В.М. Муковоз Л.М. Шевчук О.А. Хоміцька О.В. Загорулько О.М. Козич О.М. Якубчак О.С. Гавриленко С.В. Обштат popup.nrat_date 2020-04-02 Close