STUDY OF PRESERVING PROPERTIES OF HONEY IN COMPOSITION OF MARINADES FOR MEAT

UDC 619: 614.31: 637.5
doi: 10.36871/vet.san.hyg.ecol.202204009

Authors

Veronica S. Babunova,
Irina S. Osipova,
Petr A. Popov,
All-Russian Research Institute of Veterinary Sanitation, Hygiene and Ecology – Branch of Federal State Budget Scientific Institution «Federal Scientific Center – K.I. Skryabin, Ya.R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine, Russian Academy of Sciences» Moscow 123022, Russian Federation

Abstract

The search for new potential «barriers» of microbiological spoilage and the possibility of combining them with other traditionally used methods of preserving the quality of meat is very important in connection with the development of new recipes for its marinating. The article describes the results of an experiment on the use of honey as a marinade as a chemical factor in the preservation of meat in combination with a physical method (cooling). According to the results obtained, honey in marinades in small quantities was not a preservative for meat samples, but, on the contrary, due to the high level of sugars, it becomes a «fodder base» for the development of microorganisms, without showing antibacterial properties. Therefore, one should take into account the fact that in a few hours the level of microflora can increase significantly and further insufficient culinary processing of the product can lead to poisoning of the end consumer.

Keywords

meat, marinade, honey, a preservative, antibacterial properties of honey