PROGNOSIS OF RHEOLOGICAL CHARACTERISTIC OF SAUSAGES
In spite of decrease of meat import in connection with introduction of sanctions, demand and production of specialty produce are increased. High demands are lodged to meat produce for production of summer sausages. The technological defective goods of sausages not infrequently occur under use of meat raw with non-traditional autolysis and quality. For prevention of defective goods is necessary to have an opportunity to forecast the chemical content and rheological characteristics of sausages. These indexes are important for prognosis of quality of newly worked out or modernized receipts of sausages. The quality of sausages depends on qualitative indexes of minced meat. One of the indexes of minced beef is a consistence which is assessed not only organoleptically but on rheological characteristics. For production of sausages with advanced chemical content and consistence assessed under the help of rheological characteristics is necessary to work out the method of forecasting of ready goods quality. At projecting of the receipt we were offered to use the calculation of rheological and chemical-technological characteristics. There was described the classification of minced meat as heterogeneous system consisting of dispersive medium and phase. There were considered the possibilities of calculation of rheological, chemical indexes and complex chemical characteristics of minced meat and ready sausages in the work. The application of rheological methods of forecasting allows tracing the quality of sausages on any stage of production