An Effect of the Electromagnetic Field on Microbiological Safety of Meat Semi-Prepared Products

A.S. Dydykin; M.A. Aslanova; O.K. Derevitskaya; V.A. Pchelkina; O.A. Kuznetsova

An Effect of the Electromagnetic Field on Microbiological Safety of Meat Semi-Prepared Products

In: 63rd International Congress of Meat Science and Technology

Authors:

A.S. Dydykin

A.S. Dydykin Department of Scientific Applied and Technological Developments, FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; das_tih@mail.ru

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M.A. Aslanova

M.A. Aslanova Department of Scientific Applied and Technological Developments, FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; das_tih@mail.ru

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O.K. Derevitskaya

O.K. Derevitskaya Department of Scientific Applied and Technological Developments, FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; das_tih@mail.ru

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V.A. Pchelkina

V.A. Pchelkina Department of Scientific Applied and Technological Developments, FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; das_tih@mail.ru

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, and

O.A. Kuznetsova

O.A. Kuznetsova Department of Scientific Applied and Technological Developments, FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; das_tih@mail.ru

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Type:: Chapter

Pages:: 500–502

DOI:: https://doi.org/10.3920/9789086868605_221

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The modern technological level of meat product storage is energy-consuming and does not allow manufacturing low cost products. Therefore, the development of new, ecologically friendly, low cost technologies for extending meat product shelf-life is a topical task of the agricultural production. The aim of this study was to analyze and assess an impact of the electromagnetic field (EMS) of the plasma electromagnetic generator developed on the basis of the self-generating (SG) discharge on the organoleptic and microbiological indicators of meat semi-prepared products in small pieces during storage. The samples of beef and pork semi-prepared products in small pieces processed with the electromagnetic field were studied. It was found that microbial growth was delayed in the processed semi-prepared products during storage. It was especially noticeable upon processing with the electromagnetic field for 126 s, when microbial contamination was significantly lower compared to the control samples, which correlated with the results of the organoleptic investigations.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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An Effect of the Electromagnetic Field on Microbiological Safety of Meat Semi-Prepared Products

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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