ASSESSMENT OF QUALITY AND SAFETY OF MINCED CHICKEN, PROCESSED HIGH HYDROSTATIC PRESSURE
The scientific idea is connected with the search for solutions to one of the problems, namely, increasing the shelf life of products without significantly changing their consumer properties. From the variety of existing methods of food processing, the authors consider the method of processing high hydrostatic pressure. As the object of research was selected minced chicken cooled mechanical boning, belonging to the category of perishable raw materials of high risk. Hydrostatic processing of minced meat by high pressure was carried out on a laboratory installation developed at the Institute of metal physics named after M. N. Mikheeva of Ural branch of the Russian Academy of Sciences (Yekaterinburg). Exposure mode-pressure 250 MPa, exposure 15 min., ambient temperature 20±2<sup>0</sup>C. The subject of research were microbiological parameters, chemical composition and organoleptic properties, safety indicators. It is established that the processing of minced chicken high hydrostatic pressure in a static mode does not have a negative impact on the properties of minced meat, which determine its quality, nutritional value and safety. It can be argued that the treatment in a given mode delays the hydrolysis of fat components, increases the stability of protein molecules, so that these substances remain longer in the native state, which is certainly preferable to preserve the quality of the product and increase the shelf life. The study conducted in accordance with the established procedure for sanitary and epidemiological assessment and justification of shelf life and storage conditions of food products, allows reasonably increase the shelf life of minced chicken chilled mechanical boning, made with the use of this mode of baroobrabotki up to 10 days. Processed minced meat meets the requirements of TR CU 021/2011 and TR CU 034/2013.