title: ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð±Ð°ÑÑÐµÑÐ½ÑÑ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð² Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÑÑ ÑÑÐ°Ð±Ð¸Ð»ÑÐ½Ð¾ÑÑÑ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¿ÑÐ¸ Ñ Ð¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¼ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Studying the influence of barrier technologies on the microbiological stability of meat semi-finished products during cold storage
Creators: name: ÐÐµÐ½Ð¸Ð½Ð³, Ð­Ð»Ð¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÐ°Ð±Ð¸Ð»ÑÐ½Ð¾ÑÑÑ
Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ñ Ð¿Ð¾ÑÑÐ¸
Ð±Ð°ÑÑÐµÑÐ½ÑÐµ ÑÐ°ÐºÑÐ¾ÑÑ
Ð¼ÑÑÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
ÑÐ»ÑÑÑÐ°Ð·Ð²ÑÐºÐ¾Ð²Ð¾Ðµ Ð²Ð¾Ð·Ð´ÐµÐ¹ÑÑÐ²Ð¸Ðµ
ÑÐ»ÐµÐºÑÑÐ¾Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð°Ñ Ð²Ð¾Ð´Ð°
Ð°Ð½Ð¾Ð»Ð¸Ñ
Ð²Ð°ÐºÑÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ
microbiological stability
spoilage microorganisms
barrier factors
meat semi-finished products
ultrasonic exposure
electrochemically activated water
anolyte
vacuuming

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description: This work is devoted to the study of the effect of ultrasonic exposure and treat-ment with an anode fraction of electrochemically activated water in combination with vacuuming on the microbiological stability of beef semi-finished products during cold storage. The tasks of the study: â¢ To conduct a study of the literature data on the research topic; â¢ To develop an experimental scheme and select the processing modes of the studied samples; â¢ To study the methodology of research; â¢ To conduct a study of the physico-chemical parameters of the samples under study; â¢ To provide luminescent and microscopic examination of samples; â¢ To collect, process, analyze the results of the experiment and draw conclusions. The object of the study is a chilled beef fillet. The work was carried out on the basis of the chemical and microbiological la-boratories of the Higher School of Biology and Production of IBSiB. The analyzed indicators of microbiological stability of meat semi-finished products were the values of water activity, hydrogen balance, the results of counting microorganisms, the results of organoleptic and luminescent studies. In the course of the study, it was shown that the selected mode of ultrasonic treatment of the samples under study, combined with vacuuming, had the most favorable effect on the microbiological stability of the samples under study. In this work, when writing a literary review, the following databases were used: eLIBRARY.RU, cyberleninka.ru, RNB. Statistical processing was carried out using the Microsoft Excel software package.