Application of atomization of liquid smoking preparations in the course of production of whole-muscle meat products

Currently, meat products processed with smoke are in great demand. It has been established that when the neck is smoked by atomization of smoking flavor, amount phenols and carbonyl compounds, resistance product to hydrolytic oxidative spoilage higher than case traditional smoking. Studying chemical composition found there no significant difference content protein, fat, sodium chloride, yield smoked-cooked 1.7%, water-binding capacity 4.2% compared product. proven enhances color finished product, specific taste aroma, which practically do not differ from products. Aerosol spraying a preparation increases diffusion substances into ensures its safety during storage.