FIELD: meet industry, in particular uncooked smoked or uncooked jerky sausage manufacturing.
SUBSTANCE: Method for production of fermented meet products, such as uncooked smoked or uncooked jerky sausage from damaged meet raw materials includes introducing into additive composition carbohydrates followed by pumping and charging into desiccator under starting treatment conditions: namely: collapse for 24 h at temperature of 13°±1°C, air moisture of 92±3 %, air velocity of 0.01±0.1 m/s. Once the initial thermal parameters in desiccator have been reached, followed drying for 10 days is carried out at varying temperature from 12°C to 25°C. To calculate current temperature values for drying regime during the first 10 days data on pH alteration of sausage from standard raw material versus time, which are taken for basic reference standard, are digitized into computer; pH value of sausage from damaged raw materials is measured each 30 min for 3 h; obtained data also are digitized into computer and discrepancy of measured pH values from standard ones are compared. In accordance to results drying temperature is calculated by mathematical simulation methods. Then calculated temperature is set in desiccator. After 3 days of drying sausage pH value is measured every day, microbiological analysis is carried out, and current population value of valuable microflora Ni in sausage is determined, with the proviso, that pHi - pHi+1 <= pHi - pHi+2, wherein pHi is current pH value; pHi+1 is pH value after 1 day, and pHi+2 is pH value after 2 days. Further maximum permissible population of valuable microflora Nmax is calculated in accordance with equation: Ni/Nmax = 0.5-0.7 and by mathematical simulation methods drying completion time is determined.
EFFECT: sanitary safety and good quality of uncooked smoked and uncooked jerky sausage from damaged raw material.
