scholarly journals Technological features of pork with PSE and DFD defects

Author(s):  
N. V. Novhorodska

In conditions of Ukraine`s  membership in WTO new system of market regulation are created, which must meet requirements of EU to quality and safety of food products. Recently, in total amount of meat  which  comes to processing , part of pork with PSE and DFD defects are increased according to Ukrainian and foreign researchers. It is 50% of total amount. In this article shown the results of  quality assesment of pork with  PSE and DFD defects in comparison  with NOW raw by organoleptic indicators and by pH level. Recently, the total amount of meat that goes to processing, the share of raw meat with signs PSE (pale, soft, watery) i DFD (dark, hard, dry) according to Ukrainian and foreign researchers it is 50% of raw materials. Processing of the meat on the traditional technological scheme there is instability quality indicators and output finished products. Increasing the number of meat with signs PSE i DFD leads not only to find ways to identify it, to prevent the emergence of such raw materials, but also requires the use of rational methods of processing such meat, because it conveys uncharacteristic technological properties, texture, taste, color and smell, which complicates the process of getting him meat products of high quality. In developed European countries, the amount of meat with signs PSE and DFD ranges from 5 to 40%, in CIS countries the quantity reaches 80% more meat with signs PSE recorded in pork and DFD is more typical for beef . It was established that organoleptic indicators of pork with PSE defects was differed  from high quality meat(NOR), and pork with DFD defects differed, it was darker than quality meat. PH level difference between NOR and DFD pork decreased while store process, and between NOR and PSE – increased.

2019 ◽  
Vol 8 (4) ◽  
pp. 9834-9837

The decrease in the number of raw meat and the deterioration of its quality, requires manufacturers of meat products to introduce advanced technologies. The development of biotechnology has given an impetus to the development and implementation of new technologies aimed at intensifying the complex of complex biochemical transformations that occur in meat raw materials in the production of sausages. The paper presents the results of a study of the effect of starter crops on raw meat in relation to the production of ham. The results of the main functional and technological properties of raw meat subjected to biomodification are presented.


2019 ◽  
Vol 9 (1) ◽  
pp. 44-48
Author(s):  
Abzhanova Sholpan ◽  
Baibolova Lyazzat ◽  
Dikhanbaeva Fatima ◽  
Kizatova Maygul ◽  
Mukhtarkhanova Rauan

The main sources of animal protein are meat, milk, eggs and fish. Meat and meat products contain half of the protein a person needs, as well as all the fats, carbohydrates, hormones and other biologically active substances necessary for his life. Meat is the optimal supplier of trace elements such as iron, zinc and selenium.The aim of the work is the need to conduct research on the development of promising methods for processing raw meat and expanding the range, preparing it for the manufacture of high-quality meat products.The presented article is aimed at the development of scientifically-based solutions necessary for the implementation of the technology for the production of combined products through a combination of meat and vegetable raw materials.


2021 ◽  
Vol 58 (1) ◽  
pp. 129-139
Author(s):  
Otabek Narziev

This paper provides the necessary information and analysis for understanding and considering the main research questions and discussions of the research. Notably, this section outlines the background to capital market formation and development in CIS countries through a brief history of the CIS; considers the necessity of capital market and its regulation in CIS countries; reviews the institutional and legal framework of capital market regulation, and analyzes certain problems of capital market development.


Author(s):  
N. G. Zinov’eva

The crisis of the world economy, caused by coronavirus pandemic early 2020, resulted in a recession in demand for steel products, decrease of ferrous metals production. Dynamic of steel production by world regions and separate countries in 2019 and by 4 months of 2020 is presented. Results of IQ-2020 comparing with the analogue period of 2019, published by WSA, showed more than 10% production drop in such countries like Italy, Spain, Belgium, Taiwan, Venezuela and other, less than 10% production drop in the USA, Russia, Japan, India, Germany, Vietnam. Total decrease of production in IQ-2020 in Top-20 countries accounted for about 1%. In Russia, as per Rosstat data, production of steel and rolled products in the IQ-2020 was less by 1.1% comparing with the volume of IQ-2019. Dynamic of prices within the period from April of 2019 till April of 2020 presented for iron ore raw materials, steel billets, rebars, HRC and CRC at the world market. The decrease of steel rolled products import in the USA in January-April of 2020 by 5,8 million tons was noted, which is 28,2 % lower than the volume of January-April 2019. EC countries in IQ- 2020 decreased export of steel rolled products by 11% down to 4.51 million tons, comparing with IQ-2019, import decreased by 20.6% down to 5.7 million tons. China in January-April of 2020 comparing with January-April of 2019 decreased export of steel by 11.7% down to 20.6 million tons, and increased import by 7.4% up to 4.2 million tons. It was noted, that demand increase at the domestic market of China and tariff-wall, imposed by the USA, EC countries and other countries contribute to the decrease of Chinese export. In 2020 further decrease of steel products demand is expected by 6.4%. In EC countries the metal products consumption due to estimation will decrease by 15.8%, in developing countries (without China), as expected, by the results of 2020 the indices will deteriorate by 11.6%. Consumption of steel products in China in 2020 will increase by 1%. In CIS countries and Russia the decrease of steel consumption in 2020 will be about 10%.


2021 ◽  
Vol 58 (1) ◽  
pp. 157-177
Author(s):  
Said Gulyamov, Otabek Narziev

The present study focuses on the development of one of the key institutions of the market economy – namely, the securities market in terms of its role in promoting competitive conditions in the financial services sector. Due to a variety of objective and subjective factors, banks have become the most dominant institutions in all CIS countries in terms of, both, accumulating and redistributing financial resources. Particularly, the research outlines the background to capital market formation and development in CIS countries through a brief history of the CIS; considers the necessity of capital market and its regulation in CIS countries; reviews the institutional and legal framework of capital market regulation, and analyzes certain problems of capital market development.


2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants


2021 ◽  
Vol 12 (4) ◽  
pp. 1117-1131
Author(s):  
Said Gulyamov, Et. al.

The present study focuses on the development of one of the key institutions of the market economy – namely, the securities market in terms of its role in promoting competitive conditions in the financial services sector. Due to a variety of objective and subjective factors, banks have become the most dominant institutions in all CIS countries in terms of, both, accumulating and redistributing financial resources. Particularly, the research outlines the background to capital market formation and development in CIS countries through a brief history of the CIS; considers the necessity of capital market and its regulation in CIS countries; reviews the institutional and legal framework of capital market regulation, and analyzes certain problems of capital market development.


Author(s):  
Ivan Fedorovich Gorlov ◽  
Dmitriy Vladimirovich Nikolaev ◽  
Margarita Vasilievna Zabelina ◽  
Aleksandr Mefodyevich Semivolos ◽  
Svetlana Evgenievna Bozhkova ◽  
...  

The article is devoted to the development of functional meat food products made from beef obtained from crossbred steers when crossing red steppe cows with Kazakh white-headed bulls. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals into the recipe of ham products is considered. To conduct research, raw meat-beef - was obtained from cross-bred steers of the same blood type on the Kazakh white-headed breed (PZK named after Lenin of the Surovikinsky district of the Volgograd region). At the same time, 3 samples of meat raw materials were selected in five-fold repeatability. The highest quality indicators were obtained by introducing lactulose in combination with ascorbic acid and calcium citrate into the recipe of sausage products. The economic efficiency of meat production is also higher for this recipe.


2021 ◽  
Author(s):  
Elena Anatolievna Zvereva ◽  
◽  
Olga Dmitrievna Hendrickson ◽  
Demid Sergeevich Popravko ◽  
Anatoly Vitalievich Zherdev ◽  
...  

Membrane test systems have been developed for rapid out-of-laboratory identification of raw meat using immunochromatographic detection of protein biomarkers – troponin I, myoglobin, immunoglobulin. Their effectiveness has been shown for the control of various types of meat-containing products.


2011 ◽  
Vol 29 (No. 4) ◽  
pp. 299-307 ◽  
Author(s):  
J. Vaňha ◽  
F. Kvasnička

The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.


Sign in / Sign up

Export Citation Format

Share Document