PROPERTIES AND SHELF-LIFE ASSESSMENT OF SEMI-FINISHED PRODUCTS OBTAINED FROM RADIATION-TREATED MEAT RAW MATERIALS

This article examines the technology for producing semi-finished products from radiation-treated meat and evaluates the effect of such treatment on the shelf life of the final product. The study analyzes modern approaches to the use of radiation processing of meat as an effective method for improving the microbiological safety of meat raw materials and preserving their quality. The main technological stages of semi-finished product manufacturing are described, including raw material preparation, radiation treatment using ionizing radiation at optimized doses, product preparation, packaging, and storage. Particular attention is paid to the influence of irradiation on the microbiological parameters, physicochemical properties, nutritional and biological value of meat semi-finished products. It is shown that radiation treatment significantly reduces the amount of pathogenic and opportunistic microflora, slows down microbiological spoilage and oxidative changes, thereby extending the shelf life of raw materials and finished products compared to traditional technologies. Compliance with optimal irradiation doses ensures the preservation of the protein, fat, and amino acid composition of meat, as well as satisfactory organoleptic characteristics. The results obtained confirm the feasibility of introducing the technology for producing semi-finished products from radiation-treated meat raw materials into the food industry in order to ensure product safety, stable quality, and extended shelf life

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