Research on technologies for obtaining natural and safety meat products

In order to improve the health and quality of citizens' lives by ensuring a superior quality of food, this paper proposes a series of researches to establish the scientific and technological bases needed to obtain meat preparations with natural additives without chemical additives as an alternative to the conventional meat products. The purpose of this study is to analyze special technologies that eliminate the use of chemical additives in order to obtain natural meat products. Vegetable preparations such as red beet juice, carrot juice, red grape marc powder were tested. The following meat products were obtained: pork sausages, chicken sausages, chicken frankfurter with oil, marinated bacon in carrot juice. New foods are an alternative to highly processed and added meat products on the market by replacing some chemical additives (synthetic dyes and antioxidants), technological processes or application in combination with vegetable additives (smoking is replaced / associated with the maturation of beef in red beet juice and bacon in carrot juice).The quality analysis was performed by sensory and instrumental methods. For the sensory analysis a scoring scale of 5 points was used. Instrumental methods aimed at controlling chemical composition and assessing the freshness of tested products compared to conventional meat products. All meat products analyzed had scores between 4 and 5, receiving the "very good". From the chemical point of view, they presented the optimal parameters and the shelf life was comparable to the classical products.