Abstract:
With increasing demands on the quality and safety of meat products, it is becoming urgent to find solutions that combine functional additives and modern storage technologies. The present study aims to assess the impact of digital control of storage conditions and the addition of a vegetable component on the quality and microbiological stability of national meat products. The object of the study was products made according to the same formulation: in one group, a standard formula was used, in the second— an additional herbal component with potential antioxidant properties was introduced. Each group was stored for 30 days in two modes: The Dixell XWEB300 system is digitally controlled and in traditional conditions without automated monitoring. The comprehensive analysis included the determination of physico-chemical parameters (acid number, peroxide number, TBARS), microbiological parameters and organoleptic assessment. The results showed that the best preservation indicators were demonstrated by samples with a plant component stored under digital monitoring conditions: they were characterized by more stable organoleptic properties, lower oxidation rates, and stable microbiological characteristics. Thus the combination of functional ingredients with digital storage control provides a synergistic effect in improving the quality and safety of meat products.
