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Information × Registration Number 0221U103927, 0118U001781 , R & D reports Title Development of new approaches to the technological processing of high nutritional meat with an extended shelf-life popup.stage_title Head Soletska Anna D, Registration Date 27-02-2021 Organization Odesa National Academy of Food Technologies popup.description2 The research developed a mode of treating chicken fillets with ozone water before cooking it using Sous Vide technology, which is a modern method of technological processing to preserve the nutritional value of raw meat and improve the organoleptic properties of the finished culinary product. The mode of ozone water treatment of raw meat are substantiated, the scientifically substantiated technological scheme of production of a culinary product from chicken meat on Sous Vide technology is developed, the possibility of prolongation of term of storage of culinary products on Sous Vide technology from chicken meat in comparison with traditional techniques to 14 days. An effective component of a complex edible film-forming coating for natural chilled pork semi-finished products with the addition of CO2-extract of parsley or CO2-extract of ginger has been developed, the use of which allows extending the shelf life compared to traditional technology by 2 days. An edible film-forming coating with barrier properties has been developed to ensure quality in the technology of storage of frozen natural semi-finished products from chicken meat, which contains chicken egg lysozyme whey and beet juice concentrate, which is an effective means of antioxidant protection of natural meat. and contributes to the extension of the shelf life of products over 132 days.  Product Description popup.authors Soletska Anna D popup.nrat_date 2021-02-27 Close