METHOD FOR PRODUCTION OF MEAT TRIMMINGS SEMI-PRODUCT Russian patent published in 2013 - IPC A23L1/00 A23L1/314 G01N33/12 

FIELD: food industry.

SUBSTANCE: invention is intended for using in meat industry for semi-products production. The method involves primary treatment of meat raw material and trimmings preparation, fermentation using an enzyme introduced, maintenance and the semi-product quality sanitary-and- microbiological control. Fermentation is performed at a temperature of 18-20°C. The enzyme is represented by transglutaminase preliminarily hydrated at a ratio of 1:2; maintenance is performed during 7-8 hours. The semi-product quality sanitary-and-biological control is determined by way of account for microflora quality indices determined from formula:

where N - final number of microorganisms, CFU; N₀ - initial microbial population of the product, CFU; T_f - meat final temperature, °C; T_i - meat initial temperature, °C; m - rate of cooling, s^-1; τ - fermentation period, sec; A and A_n - coefficients depending both on Bio and on the coordinate of a point inside the body; if N is equal to more than 5*10⁶ CFU then the meat semi-product is not a quality product; if N is equal to less than 5*10⁶ CFU/g then the meat semi-product may be used for ready products manufacture.

EFFECT: method ensures reduction of the time of the fermentation process during whereof undesirable changes caused by microflora growth are accumulated.

3 ex