2408-9346Research result. Business and Service Technologies2408-9346DOI: 10.18413 /2408-9346-2016-1-4-24-31172INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESSTHE APPLICATION OF ACTIVATED WATER AS THE MAIN COMPONENT OF BRINES FOR MEAT PRODUCTSTHE APPLICATION OF ACTIVATED WATER AS THE MAIN COMPONENT OF BRINES FOR MEAT PRODUCTSBal'-PrilipkoLarisa VatslavovnaBal'-PrilipkoLarisa Vatslavovnabplv@mail.ruLeonovaBogdana IgorevnaLeonovaBogdana Igorevnawebmed89@mail.ruNaumenkoLiliya ValerievnaNaumenkoLiliya Valerievnanaumenko.lilya@ukr.net20162100

The article presents the results of an analytical screening of the literature regarding the use of electrochemically activated water as the main component of brines in the production of meat products. A comparative analysis was made on domestic and European requirements for quality and safety of drinking water; it may characterized impact indicators of water hardness, pH and redox potential in the meat system. Based on comprehensive theoretical data it is justified that the use of the catholyte together with brines may result in not adding chemical additives and components, improves the rheological properties of the meat, and makes the finished product environmentally safe with strong antioxidant properties. The method of electrochemical activation of water creates favorable conditions for its use in the meat industry

The article presents the results of an analytical screening of the literature regarding the use of electrochemically activated water as the main component of brines in the production of meat products. A comparative analysis was made on domestic and European requirements for quality and safety of drinking water; it may characterized impact indicators of water hardness, pH and redox potential in the meat system. Based on comprehensive theoretical data it is justified that the use of the catholyte together with brines may result in not adding chemical additives and components, improves the rheological properties of the meat, and makes the finished product environmentally safe with strong antioxidant properties. The method of electrochemical activation of water creates favorable conditions for its use in the meat industry

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