MEAT PRODUCTS QUALITY IMPROVING IN THE CONTEXT OF IMPORT SUBSTITUTION

Abstract

The article discusses the problems associated with the need to solve import substitution problems in the meat processing industry. The author highlights the problems that exist with regard to the quality of meat raw materials. Among the most common deviations, defects in autolytic processes, a shortage of meat raw materials, and information uncertainty regarding the content of basic nutrients were identified. The author's attention is focused on finding ways to minimize the amounts of food additives that are used to correct these deviations, since most of the ingredients that make up the functional mixtures enter the domestic market from European countries. In the current economic situation, the urgency of the problem of import substitution is unconditional. Solving the problem of food security, the agro-industrial complex of Kazakhstan faces the task of not only ensuring the sufficiency of food resources, but also a high level of quality of finished products. In this regard, the attention of the processing complex is aimed at optimizing production processes and developing innovative technologies that allow for an integrated approach to solving existing problems. One of the most vulnerable sectors of the processing complex is the meat industry, since meat processing is accompanied by a complex of complex processes that depend on the properties of raw materials and the factors that determine them. As an alternative approach, the author suggests the use of ultrasonic water treatment. The article presents experimental data on the possibility of intensification of diffusion processes at the stage of salting and maturation of meat raw materials using ultrasonic water treatment. Based on the obtained effects, an adjustment of the formulation of traditional meat products towards a decrease in the proportion of functional additives is proposed.