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Meat industry
Meat industry, sausage goods
| Ozone effect of meat quality |
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Ozone treatment of meat ensures moisture loss reduction, ameliorates meat sanitary-bacteriological condition and market quality.
Ozone introduction into the chamber filled with meat improved qualitative characteristics of meat.
A five-day ozone treatment of semi-smoked sausages during drying process within 3 hours a day with ozone concentration of 10-25 mg/m3 inhibits microbial population, the storage life (at the temperature of 40°С C and 20°С) increasing to 25 and 70 days respectively.
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| Ozone effect of meat quality |
| Meat properties |
Ozone treatment (ozone concentration on 8-10 mg/m3)
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60 min (ozone) (before meat aging) |
60 min (ozone) (after meat aging) |
Control (without ozone treatment) |
Max storage life, day
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13 |
18 |
10 |
| Weight loss per product |
6,4 |
7,6 |
10,9 |
| Colour of meat carcasses |
Light yellow |
Light yellow |
Light yellow |
| Meat flavour |
That of fresh meat |
That of fresh meat |
Stale, proteolytic flavour |
| Meat softness before storage, mm: pectoral muscle, foot muscle |
2,35
2,45 |
3,15
1,45 |
2,91
1,94 |
| Meat softness before storage, mm: pectoral muscle, foot muscle |
3,13
2,20 |
2,91
1,12 |
2,75
150 |
| Bacterial pollution, colonies in 1 ml of wipe samples: before storage after storage |
563
130 |
987
65 |
864
736 |
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| Ozonator OP1-V ensures disinfection and sterilization of |
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