Abstract
<jats:p>The modern meat processing industry is experiencing a shortage of natural lard, which is associated with a change in the natural composition of pigs towards a decrease in their fat content. This problem acts as a powerful catalyst for the search and introduction of non-traditional types of raw materials into sausage formulations. The main task of this search is not just to replace the missing natural fat, but to accurately reproduce or maximize its approximation to the reference organoleptic parameters. The article substantiates the prospects of using mucous by-products of cattle, namely beef rumen, as a structure-forming basis for the production of imitation bacon. A two-stage technology for obtaining a stable emulsion is proposed, including crushed tripe (native or hydrated), an adaptive food additive Mixwell K, vegetable oil, an antioxidant and a flavoring agent. Special attention is paid to the analysis of the flavor profile of the obtained samples using MAG-8 (“electronic nose”). It has been confirmed that the introduction of a fat component contributes to the effective sorption of lipophilic aroma-forming compounds, which ensures the formation of a saturated, stable and balanced aroma, as close as possible to the smell of natural lard. The key advantage of the developed product is its high thermal stability. During heat treatment, an experimental sample with an imitation rumen based on beef tripe retains a given geometric shape, does not melt, and demonstrates high adhesion to minced meat, which prevents the formation of defects in finished products. The data obtained confirm the technological and economic efficiency of using beef tripe in the production of fat substitutes. The inclusion of affordable secondary raw materials opens up broad prospects for expanding the range of semi-smoked and boiled-smoked sausages, simultaneously reducing the cost of finished products and optimizing the processing of food resources.</jats:p>