method of manufacturing high quality minced pig meat products and strusiego is that applies shredded pork in quantities of from 75 to 80 wt%. and meat ostriches in quantities of 20 to 25 wt%.with pig meat is tough for 26,4n to 29,2n, wodoch u0142onno u015bci u0105 3 - 5%, the brightness of color (l *) 52,9 - 56.8, intensity of red (a *) 4,6 - 6.5, an yellow (b *) of 6.4 - 7,8, ph 5,60 - 5,65 and the meat is tward ostriches from 8,6n being shoved to 14,2n, wodoch u0142onno u015bci u0105 5 - 8%, brightness of colour (l *) 35.1 - 37.8,intensity of red (a *) 20,6 - 23.2, intensity of yellow (b *) 7.4 8.2, ph 5,65 - 5,70.both types of meat contain fat u015br u00f3dmi u0119 u015bniowy of not higher than 3%, and a ratio of unsaturated fatty acids omega 6 to omega 3 for 4 - 6: 1, with a mixture of pig meat and strusiego nastrzykuje to brine composition on 100 kg meat: from 7.0 kg 10 kg of water, from 1.0 to 1.5 kg kg kg peklosoli, from 0.01 to 0.03 kg antioxidant, from 1.0 to 1.5 kg of extract from marine algae, from 0.2 to 0.8 kg kg extracts natural spice basil, rosemary, oregano in a mixture with additive peklosoli not more than 1,5% by weight.in relation to the weight of the meat, so meat stuffing admixture in skins and smoke them at a temperature of 35 - 45 u00b0c during 1.5 hours to 2.5 hours, subsequently returning brewing process products at 72 - 76 u00b0c, to obtain the temperature inside the device 73 - 75 degrees, for a period of 8 to 25 minutes.after the completion of the heat treatment temperature, cooling devices to 5 - 7 u00b0c in geometric center device, and subsequently packed in modified atmosphere of protective gas.
