TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15–30 °C), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100 °C, most often at temperatures up to 120 °C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.