The Use of Antioxidants in the Meat Industry

Abstract

The food - one of the most important factors of communication of the person with environment. However the sharp deterioration of an ecological situation connected with technical progress affected quality of the food consumed by the person that, in turn, led to emergence new and to sharp increase in number of the known diseases connected with improper feeding long ago. Therefore now creation of specialized food for various age groups, both dietary, and the treatment-and-prophylactic direction with high qualitative characteristics - the main objective for specialists of the food industry defining health of the population and preservation of its gene pool in the future. The research of functional and technological properties: determination of the water connecting ability Grau and Hamm's by method in Volovinskaya V.P. and Kelman B. Ya. modification; definition of peroxide number of fat by a titirimetric method.The research of microbiological indicators: definition of quantity of mesophilic aerobic and facultative and anaerobic microorganisms by a crops method in Petri's cups in accordance with GOST 10444.15-94; definition of quantity of bacteria of group of colibacilli (coliforms) in accordance with GOST 30518-97.