• Lydmila Vinnikova Odessa National Academy of Food Technologies
  • Olha Synytsia Odessa National Academy of Food Technologies
  • Halyna Shlapak Odessa National Academy of Food Technologies
  • Nadiia Azarova Odessa National Academy of Food Technologies
  • Oleg Glushkov Odessa Technical College of Gas and Oil Industry
Keywords: post-pasteurization, delicious meat products, microbiota, thermal processing, vacuum package


The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.

Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product.

After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers.

The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature.

The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product.

The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted.

It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics.

Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.


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Author Biographies

Lydmila Vinnikova, Odessa National Academy of Food Technologies

Department of meat, fish and seafood technology

Olha Synytsia, Odessa National Academy of Food Technologies

Department of meat, fish and seafood technology

Halyna Shlapak, Odessa National Academy of Food Technologies

Department of meat, fish and seafood technology

Nadiia Azarova, Odessa National Academy of Food Technologies

Department of meat, fish and seafood technology


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How to Cite
Vinnikova, L., Synytsia, O., Shlapak, H., Azarova, N., & Glushkov, O. (2019). DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS. EUREKA: Life Sciences, (5), 58-63.
Food Science and Technology