DEVELOPMENT OF TECHNOLOGY FOR MINCED MEAT SEMI-FINISHED PRODUCTS IN ACCORDANCE WITH THE REQUIREMENTS OF THE TECHNICAL REGULATIONS OF THE CUSTOMS UNION 021/2011

Food Safety – One of the Most Important Hygienic Issues.

In the past 15 years, a significant number of foreign food products have entered our consumer market, gradually replacing domestic food products. This shift has brought changes to food production technologies, storage, and distribution conditions. New types of chemicals are being introduced, and their quantities in food are increasing.

Food safety is a crucial achievement for society, as 70% of harmful substances enter our bodies through consumed products. Despite the existence of the "Law on Quality and Safety of Food Products" in Kazakhstan, which provides for state regulation and control over the quality and safety of food products, consumers often discover the actual composition of these products – whether they are harmful to health or not – only through trial and error, in other words, through personal experience.

The main and universal principle in the process of creating a new meat product is to achieve the highest possible level of nutritional value and guaranteed safety of the product.

The research results show that the safety indicators of the semi-finished product made from horse meat with the addition of a protein enricher comply with the safety requirements of the Customs Union Technical Regulations 021/2011.

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