Safety measures for improvement and storage of technology of semi-finished and highly prepared meat products

Abstract

The provision of catering enterprises with centralized semi-finished, semi-cooked and highquality finished products on an industrial scale, while preparing these meals in a short time, saves labor, heat energy, eliminates the need for some mechanical and heating equipment. allows full and efficient use of mechanical and thermal equipment, and work productivity increases. Demand for meat and meat products is increasing as the lifestyle of the population improves. Therefore, in order to increase livestock resources and increase the nutritional and biological value of finished products, special attention is paid to the efficient use of raw meat, increasing the range of meat products based on scientifically based recommendations in accordance with the theory of balanced nutrition.