TECHNOLOGY OF PATE PRODUCTION USING MEAT AND BONE PASTE AND ITS FOOD SAFETY

   One of the directions for expanding the range and improving the quality of meat products is the integrated use of raw materials of animal and vegetable origin. Ensuring food safety is a basic requirement of food production. Meat and bone paste is a homogeneous homogeneous mass obtained by processing the rib and vertebral bones of cattle. Adding meat and bone paste to the pate recipe provides a balanced content of minerals. The recipe and technology of liver pate with the addition of meat and bone paste, the mineral composition of which is Ca:P is close to the recommended standard (1:1.1). Food safety is determined by the content of chemicals, physical pollutants, microbes and toxins. Microbiological, physical and chemical indicators of food safety are regulated by normative indicators in accordance with state standard. Research and development of meat pates is an urgent topic in the current state and demand of the food market.

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