Development of functional meat products based on the food safety system

The aim of the study was to develop a high-quality meat product that meets international quality and safety standards and to evaluate it according to the criteria of the HACCP system. The study was conducted in the Meat Industry Research Laboratory in Kazakhstan from January to June 2024. The experiment employed a methodology for enriching the meat product with dietary fiber, vitamins, and polyunsaturated fatty acids. A single functional sausage product, enriched with dietary fiber, vitamins B and E, and omega-3/omega-6 polyunsaturated fatty acids, was developed and compared with one control sample of a traditional meat product sourced from a verified producer. Microbiological safety was analyzed using polymerase chain reaction (PCR) methods and the cultivation of nutrient media. The vitamin composition was analyzed using high-performance liquid chromatography (HPLC), and the polyunsaturated fatty acid content was determined by gas chromatography (GC). Organoleptic and textural properties were assessed through sensory analysis and a texture analyzer. The results of the study demonstrated that the new product meets all HACCP system requirements. Storage temperature (3.5 °C), processing temperature (72 °C), and packaging pressure (1.20 atm) remained within acceptable limits. The organoleptic characteristics of the new product significantly exceeded those of the control samples, as confirmed by sensory analysis and texture tests. Microbiological safety and nutritional value also complied with standards.