scholarly journals MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READY-TO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTS

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
M. Paska ◽  
L. Bal-Prylypko ◽  
O. Masliichuk ◽  
M. Lychuk
Keyword(s):  
Raw Materials ◽  
Microstructural Analysis ◽  
Meat Products ◽  
Raw Material ◽  
Muscle Fibres ◽  
Functional Ingredients ◽  
Minced Beef ◽  
Pas Reaction ◽  
Tissue Specimens ◽  
Reticulate Structure

Meat products, at different technological stages and as finished articles, retain their morphological features. Microstructure analysis of the raw material, ready-to-cook products, or finished articles allows determining the presence of certain types of tissues, organs, spices – and low-value admixtures the recipe does not provide for, as well as reused raw materials. Microstructural studies of ready-to-cook chopped meat products allows identifying their components, establishing different properties of various tissue and cellular structures, and controlling the articles manufactured. Minced beef as the object of research was modified, with 5 %, 10 %, 15 % of the meat part replaced with lupin flour and 0.5% of elecampane root powder added as aromatic raw material. For microscopic examination, samples of the forcemeats developed were put marks on and fixed in a 10 % neutral formalin solution. The sections, as thick as 0.5–1 cm, were cut on a sledge microtome. They were stained with haematoxylin and eosin, and the PAS reaction. Light microscopy and microphotography of the tissue specimens were performed with a microscope Leica DM 2500 and a camera Leica DFC 450C with the software Leica aplitation suite 4.4. The micrographic investigation of the forcemeats revealed polygonal and round muscle fibres (their dark nuclei were clearly seen under the sarcolemma), concentrations of adipose tissue histologically characterized by a reticulate structure. In the microphotographs, lupin flour looks like groups of round light purple cytoplasm with dark purple nuclei in the centre of polygonal cells; bread looks like loose brown fibres; wavy violet fibres represent onions; and single dark brown spots marked elecampane. It has been shown that histological studies, with the PAS reaction used, are helpful in determining the meat and plant content in the ready-to-cook meat developed, and that haematoxylin and eosin can help determine the functional ingredients content.

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

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

RATIONAL DOSAGES FOR USE OF EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIALS IN MEAT PRODUCTS WITH DIFFERENT DEGREE OF MEAT RAW MATERIAL GRINDING

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 62-70
Author(s):  
Irina Vasilevna Kaltovich
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Mechanical Parameters ◽  
Technological Preparation ◽  
Genus Lactobacillus

The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1:1)) = 1 Ч 107 CFU/g,? = 18 hours, t = 34 °C, 1:2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14%, mincing with diameter of grid holes 2-3 mm - up to 12%, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20%. At the same time, emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14% - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18% - from blanched raw materials subject to chopping for 5-7 minutes, up to 12% - from raw materials subject to chopping for 2-4 minutes, up to 10% - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.

Microstructural analysis of cooked sausages with spelt flour

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
L. V. Bal-Prylypko ◽  
◽  
V. T. Khomych ◽  
S. I. Usenko ◽  
V. M. Israelian ◽  
...  
Keyword(s):  
Structure Formation ◽  
Microstructural Analysis ◽  
Meat Products ◽  
Total Content ◽  
Raw Material ◽  
High Tech ◽  
Technological Processing ◽  
Safe Food ◽  
Main Components ◽  
Minced Meat

In a market economy, it is especially important to produce and provide the population with competitive, high-quality, and safe food products. Quite common meat products in the diet of every person are products from the boiled sausage group, including sausages. It is known that spelt flour contains a large amount of protein – 17.4%, the total content of dietary fiber – 14.3%, richer vitamin and mineral composition. Due to its valuable chemical composition, spelt flour is a promising raw material of plant origin, designed to improve meat products. Therefore, the purpose of the work was to find out the peculiarities of the structure formation in cooked sausages and the microstructure of their components that occur during technological processing when adding spelt flour to sausage mince, by histological methods of research, which substantiate the microstructural analysis of the control and experimental samples. The article highlights the results of studying the microstructural analysis of sausages with the addition of spelt flour, which affects the structure formation in cooked sausages during technological processing. The article presents drawings of sections from the control and experimental samples under the microscope. The main components of cut minced meat containing spelt flour, which was added in order to introduce new high-tech solutions that will be competitive not only in the Ukrainian but also in the European market, were studied and analyzed. It was established that with the help of histological examinations, which form the basis of microstructural analysis, it is possible to clearly identify all minced meat components from which sausages are made.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

scholarly journals Analysis of Species in Meat Products in Bandung City using Multiplex PCR

2018 ◽  
Vol 4 (3) ◽  
pp. 215
Author(s):  
Yelliantty Yelliantty ◽  
Ira Endah Rohima
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Detection Methods ◽  
Processed Meat ◽  
Monitoring And Control ◽  
Traditional Markets ◽  
Pcr Method ◽  
Processed Products ◽  
And Control

Cases concerning the substitution of meat raw material also occur in Indonesia and are quite common. Therefore, careful monitoring and control that needs to be done on the meat products. Screening or sampling products on the market should be conducted periodically to ensure the safety of consumers and society in general. Such screening should be done accurately. This study aimed to analyze the composition of meat in processed products in traditional markets in Bandung using PCR method. This study was using four specific primers to detect four different species. Screening is done on samples of meatballs from several markets. The results showed the presence of several samples that contain meat of some species. based it can be concluded that the substitution of raw materials processed meat products also occurs in the traditional market in the city of Bandung, and the PCR method referred to can be used as the basis for the development of detection methods of food security in Indonesia.

scholarly journals DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
V. Pasichnyi ◽  
N. Bozhko ◽  
V. Tischenko ◽  
Ye. Kotliar
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Muscovy Duck ◽  
Anaerobic Microorganisms ◽  
Normal Limits ◽  
Regional Origin ◽  
Skin Protein ◽  
Biological Effectiveness

This study considers the development of combined meat products containing, along with meat raw materials, other types of raw materials of animal and vegetable origin. The aim of the research is to substantiate the advantages of combining duck meat of regional origin with other types of raw materials in meat-containing cooked smoked sausages. A model for studying of the feasibility of combining duck meat of regional origin with other raw materials was a recipe for cooked smoked sausage containing meat of the Muscovy duck and also including pork hearts, salted pork side-fat, soybean isolates, pork skin protein, edible albumin “Aprored.” In the model samples of forcemeat for meat-containing cooked smoked sausages, functional and technological properties have been determined according to standard methods. The biological food value of the finished products has been determined as well. The analysis of the results confirms that the combination of Muscovy duck meat and protein-containing secondary raw materials improves the moisture content, water-holding capacity, emulsifying ability, and stability of the emulsion. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in all the samples studied was within the normal limits. The study of the number of bacteria of the E. coli group has not detected these microorganisms in any of the samples. For the ω-6 and ω-3 family, its high biological value as for the content of essential amino acids and its biological effectiveness as for the fatty acids have been confirmed. It has been proved that duck meat can be combined with traditional types of meat and vegetable raw materials to increase the biological effectiveness of meat-containing cooked smoked sausages. It has been determined that when Muscovy duck meat is combined with non-meat kinds of protein-containing raw material (pork skin protein, soybean isolate) as part of meat-containing cooked smoked sausage, it allows producing nutritious food with high quality characteristics.

Problems and prospects of development of meat processing manufacturings in Ukraine

2019 ◽  
pp. 3-7 ◽  
Author(s):  
Svitlana Ishchuk
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Animal Origin ◽  
Direct Result ◽  
Meat Processing ◽  
Processing Industry ◽  
Product Manufacturing

Production of meat and meat products is one of the key segments of domestic processing industry. In 2018, its share in total food production in Ukraine reached 17.78% (vs. 15.93% in 2013). At the same time, the main problem holding back the development of this segment is the reduction of the raw material base for the industrial processing of meat due to the crisis in animal husbandry, especially in pig and cattle breeding. The purpose of the article is to define the problems and to outline the prospects for the development of meat processing manufacturing in Ukraine, given the current state of the domestic and foreign markets of meat raw materials (chicken, pork, beef, etc.). The meat and meat product manufacturing in Ukraine is dominated by poultry meat, which share has increased by 7.22 pp. in the last six years. Instead, the share of meat products decreased by 6.54 pp. These trends indicate the reduction of advanced processing of meat raw materials. This is largely due to the low level of operating profitability of meat product manufacturing in Ukraine – 2.6% in 2018 vs. 3.7% in 2013, while the profitability of poultry meat manufacturing reached 11.3% (vs. 9.1%). Given the latest global trends in changing consumer preferences in favor of dietary types of meat, this poultry development trend in Ukraine has great prospects, especially in regions where there are no large agricultural companies. In contrast to poultry farming, the trends in domestic pig breeding are mostly negative, due to the decrease in the number of pigs caused by outbreaks of African swine fever. An even more critical situation in Ukraine is with the production of beef and veal, which is a direct result of the cattle livestock population reduction by more than 6 times in the last 25 years, as well as of the high cost of meat procurement. The latter is caused by poor livestock feed base. To overcome this problem, it is necessary to increase the volume of domestic production of compound feeds and their components. In particular, a promising area for the development of meat processing in Ukraine is the production of animal origin feeds, the raw material for which is food waste. Integrated use of meat raw materials will ultimately increase the level of profitability of this segment of the processing industry.

scholarly journals PROSPECTS FOR THE USE OF GRAIN RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL PRODUCTS

2019 ◽  
Vol 18 (4) ◽  
pp. 18-26
Author(s):  
KAPRELYANTS L. V. ◽  
E. D. ZHURLOVA
Keyword(s):  
Raw Materials ◽  
Physiological Activity ◽  
Bifidobacterium Longum ◽  
Antioxidant Properties ◽  
Food Products ◽  
Water Soluble ◽  
Raw Material ◽  
Processing Technologies ◽  
Functional Ingredients ◽  
Soluble Fibre

The development of new physiologically functional food products is a prospective direction for world food products market. The inclusion of functional ingredients in food can increase the biological value of products that are already familiar to the consumer, as well as expand the range of products offered. Physiological activity of cereal’s ingredients varies widely, there are: anticancer, antiallergic, antioxidant properties, prebiotic, immunostimulating effects, etc. Moreover, the cereal’s ingredients can improve the organoleptic properties of bakery, dairy and confectionery. Cereals can be used as a prebiotics: fermentable substrates for the growth of probiotic microbiota. It is scientifically proven that grain’s nondigestible carbohydrates stimulate the growth of Lactobacillus acidophilus, L. casei, L. reuteri, L. rhamnosus, L. johnsonii, L. plantarum, Bifidobacterium longum, B. breve, B. lactis. Cereals contain water-soluble fibre, such as β-glucan and arabinoxylan, oilgosaccharides, such as xylo- and fructooligosaccharides and resistant starch, which have a wide application as prebiotic preparations. Furthermore, cereals as wheat, rye and rice contain polyphenols (benzoic and cinnamic acid derivatives) that are used both in the food industry as antioxidants, dyes, flavors of natural origin and in the compositions of physiologically functional ingredients, as well as in the pharmaceutical and cosmetic industries. Thus using cereals as a raw material for functional ingredients obtaining is a perspective in biotechnology, food and pharmaceutical industry. The modification of cereals processing technologies also will allow produce insufficiently studied prebiotic compounds, the functionality of which must be studied.

scholarly journals Mechanically deboned meat

1990 ◽  
Vol 62 (5) ◽  
pp. 369-380
Author(s):  
L. Riihonen ◽  
J. Laine ◽  
P. Linko
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Meat Products ◽  
Raw Material ◽  
Processed Meat ◽  
Meat Industry ◽  
High Protein Content ◽  
Technological Characteristics ◽  
And Storage

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

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