Innovative approaches to the storage technology of dehydrated meat semi-finished products using natural antioxidants
Keywords:
Dehydration, meat semi-finished products, trans-ferulic acid, convective drying, drying kinetics, product qualitySynopsis
The monograph is devoted to the study of innovative approaches to the storage of dehydrated meat semi-finished products from chicken and pork. The combination of convective dehydration modes and treatment with natural antioxidants of meat raw materials during long-term storage was studied.
To preserve the quality and nutritional value of dehydrated raw materials, trans-ferulic acid was used as a natural antioxidant capable of influencing oxidative processes and structural indicators of products. The results of experimental studies on the influence of antioxidant treatment on the dynamics of changes in quality indicators during storage are presented. The optimized parameters of preliminary convective dehydration are considered as a technological possibility of forming a stable product structure to extend the shelf life.
The results of the study can be used by scientists, meat processing industry technologists and food industry specialists in the development of modern technologies for storing dehydrated products and preserving consumer properties.
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170-184
Text Identifier of this Chapter
Chapter 7
Published
June 26, 2026
Copyright (c) 2026 Liudmyla Kiurcheva, Mykyta Semenov, Serhii Holiachuk
How to Cite
Kiurcheva, L., Semenov, M., & Holiachuk, S. (2026). Innovative approaches to the storage technology of dehydrated meat semi-finished products using natural antioxidants. In O. Priss, L. Bal-Prylypko, H. Tolok, S. Tolok, I. Ustymenko, I. Bal, O. Kanishchev, V. Davydovych, L. Shevchenko, O. Semenko, N. Slobodyanyuk, O. Pylypchuk, A. Ivaniuta, N. Holembovska, V. Israelian, A. Omelian, I. Ivanova, M. Serdyuk, T. Tymoshchuk, … L. Chepurda, Advances in food technology and innovation (pp. 170-184). Scientific Route OÜ®. https://doi.org/10.21303/978-9908-845-03-6.ch7
