INFLUENCE OF SOUS-VIDE TECHNOLOGY ON MICROBIOLOGICAL PARAMETERS OF MEAT

   The article discusses the concept of sous-vide technologies. This technology is one of the methods of molecular cuisine in the food industry. Provides information on literary and foreign research. The application of methods of molecular technology in the creation of new food products is described. The features and differences of this technology from traditional technologies are considered. The sous-vide technology allows for precise control over organoleptic indicators and microbiological safety, with strict adherence to the time and temperature of heat treatment and storage. The results of microbiological studies on the influence of quality indicators and microbiological safety of products processed using this technology are presented. According to the results of the study, the growth of microorganisms is 3-5 times lower, due to this, the shelf life of the product is extended by 72 hours.

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