Quality and Safety Indicators Development of Smoked and Baked Turkey Meat Product

Abstract

The article presents the recipe for a smoked and baked Turkey meat product including meat from the poultry carcass breast part, horseradish, seasoning “Herbs for Poultry”, ground ginger. The research considers production technology of smoked and baked fillet in stages: input control of raw materials and auxiliary materials; components preparation according to the recipe; meat cutting into oval-shaped thins; marinade and brine preparation; raw materials processing; heat treatment, cooling; quality control and product storage. Experimental samples evaluation included the indicator study: organoleptic (appearance, color in the section, smell, aroma, taste); physical and chemical (acidity, mass fraction of protein, fat, water, ash); microbiological (QMAFAnM, Coliform bacterias, E. coli, Salmonella, S. aureus, Clostridium). All the studied microbiological indicators met the requirements of the TR/TS 021 “On the Food Safety” and TR/TS 034 “On the Meat and Meat Products Safety”. The heat treatment methods used during the study allow to increase the shelf life of the finished product while maintaining microbiological purity. The quality characteristics of the finished product obtained during storage confirmed the stated shelf life. The research result established regulated indicators: the shelf life of smoked and baked Turkey meat product is no more than 7 days; the storage temperature is 4 ± 2 °C.