Аңдатпа
This article deals with the influence of plant components on the acid-alkaline balance and fatty acid composition of various meat products. Studies of pH of meat, sausages and meat semi-finished products with the addition of plant extracts have been carried out. In the study the changes of meat pH depending on storage time (1, 3, 24 and 120 hours) were determined for four experimental groups: control (K), with the addition of P (K+P), B (K+B) and B-SF-43 (K+B-SF-43). In the first 24 hours, no significant differences were observed between the groups and pH varied between 5.8 and 6.2. However, by the 120th hour, a significant increase in pH was recorded in all samples, indicating biochemical changes such as protein degradation and ammonia accumulation. The most pronounced increase in pH was observed in groups K+B and K+B-SF-43, which may be due to the application of specific additives or bacteria. The control group (K) showed the lowest pH value at all stages of the study, which may indicate a slow decomposition process. The results obtained confirm the influence of different treatments on the dynamics of meat pH and its quality during storage. Fatty acids were analysed by chromatography to reveal changes in lipid composition with the use of additives. The obtained results demonstrate the promising application of plant components to improve the nutritional value of meat products.