The changes of characteristics of the pork whole muscle meat products while using the electrolyzed water

This article describes the influence of electrolysed water on yield and organoleptic properties of the pig whole muscle meat products. The relation of desiccation during the thermal treatment depending on type of binary mixture of electrolysed water fractions in brine was established. The changes of organoleptic properties (taste, flavour, color, appearance, sectional view) of the exploratory prototypes of the whole muscle meat products were indicated. The practical importance of the salt solutions usage based on electrolysed water for producing of gourmet whole muscle meat products was noted. It was experimentally proved that the electrolysed water usage for brine allows to increase the product yield from 3.8 to 7.3% in comparison with the control samples. The recommendations according to the usage of binary mixtures of electroactive water fractions for salt solutions preparation were pro-vided.