Restructured camel meat sausage product

Abstract

At present Kazakhstan cannot fully provide itself with domestic production meat, and accordingly the search for domestic raw material resources of the region is relevant. In this connection it is necessary to utilise the available resources of meat species. Possible ways of utilisation of researches and developments in the field of technology of restructured sausages from camel meat are revealed. Research determines the optimum proportions of ingredients and additives to achieve the desired texture, flavour and quality of the product. Research can lead to the development of new methods and technologies that improve the sausage making process, including restructuring of camel meat. Application of restructuring in combination with structure-forming substances allows to regulate organoleptic and structural-mechanical properties of products, to attract into production raw materials limited by traditional technologies, chemical composition of finished products, to expand the assortment, to increase the depth of processing of meat raw materials, to increase the yield of finished products and profitability of production.The research results of the technology of restructured sausages from camel meat can find practical application in various fields. In general, the practical application of the research results on the development of restructured camel meat sausage technology can contribute to product diversification, health improvement and development of new market segments. The innovative technological product in this area will be "restructured camel meat sausage". The sausage is restructured using modern technology and techniques to achieve the optimum texture and flavour of the product. The food industry can also utilise an innovative technological product such as restructured camel meat sausage. This product is part of the range of sausage and meat products available in the market.