Improvement of the Technology of Meat Products Manufacturing with the use of Phytopreparations

2021 ◽  
pp. 46-55
Author(s):  
Valentyna Burak ◽  
◽  
Oksana Vitriak ◽  
Mykola Valko ◽  
Olga Mamai ◽  
...  
Keyword(s):  
Economic Efficiency ◽  
Nutritional Value ◽  
Meat Products ◽  
Organoleptic Properties ◽  
Social Effect ◽  
Safety Requirements ◽  
The Social ◽  
Net Profit ◽  
Ph Level ◽  
Ingredient Composition

The article is devoted to the improvement of the technology of meat products manufacturing with the usage of phytopreparations. The phytopreparation “Health”, on the basis of herbal additives of Chamomile, Hypericum, Oregano, Thyme and Calendula (marigolds) as preservatives in the production of cooked sausages, is developed. The ingredient composition is substantiated and the recipe of sausages is optimized with the usage of the developed phytopreparation. It is found that its use can increase the shelf life of sausages by 35%, increase the pH level and the proportion of bound moisture. Finished sausage products have acceptable organoleptic properties, higher nutritional value and meet safety requirements. The economic efficiency of production is determined, which increases the net profit by 14.3% and the level of profitability by 30.9%. The social effect of the use of such sausage products, which is to protect human health by the biological risk reduction associated with exposure to toxic microorganisms, is also found.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

CSR@ 2%: A NEW MODEL OF CORPORATE SOCIAL RESPONSIBILITY IN INDIA

2018 ◽  
Vol 1 (3) ◽  
pp. 56-66
Author(s):  
Anupam Singh ◽  
Dr. Priyanka Verma
Keyword(s):  
Corporate Social Responsibility ◽  
Social Responsibility ◽  
Corporate Philanthropy ◽  
Social Issues ◽  
Business Community ◽  
Net Worth ◽  
The Social ◽  
Net Profit ◽  
Corporate Social ◽  
Indian Scenario

Corporate Social Responsibility (CSR) earlier applied as corporate philanthropy and has been in practice in India since ages. However, philanthropy in globalised and modern India does not solve the purpose in quantity and quality. Clause 135 of Company Act 2013 created huge hue and cry among the business community in India. As per clause 135 of the Companies Act, 2013, Every company with an annual turnover of 1,000 crore INR ($161 million) and more, or a net worth of 500 crore INR ($80 million) and more, or a net profit as low as five crore INR ($800,000) and more have to spend at least 2% of their average net profit over the previous three years on CSR activities. With the introduction of new Company act 2013 India became the first country in the world to have legislation for compulsory CSR spending. The paper aims at analyzing the motive of making CSR spending mandatory and it also attempts to explain the concept of CSR in the present Indian scenario, the social issues addressed by the Indian corporations, and methodologies adopted by them to address those issues.

scholarly journals Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

2012 ◽  
Vol 81 (3) ◽  
pp. 263-267 ◽  
Author(s):  
Metin Guldas ◽  
Canan Hecer
Keyword(s):  
Weight Loss ◽  
Salt Content ◽  
Meat Products ◽  
Organoleptic Properties ◽  
Highest Weight ◽  
Konjac Flour ◽  
Weight Gains ◽  
Before And After ◽  
Mouth Feel ◽  
First Time

Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.

scholarly journals ‘La recherche que l’on peut dire formelle’

2020 ◽  
pp. 219-234
Author(s):  
Michael Lucey
Keyword(s):  
Social World ◽  
Diagnostic Instrument ◽  
Social Effect ◽  
Work Of Art ◽  
Differential Effects ◽  
The Social

This chapter makes the case that Proust's Recherche offers a way of perceiving how our pleasure in aesthetic objects (novels, septets) can, when viewed from the appropriate angle, reveal the topography of the social world through which we must all necessarily find our way. How might the experience of a particularly social level of reality be communicated in a novel?  The social world can be understood in Bourdieusian terms as a space of immanent tendencies, one in which some people are more likely to follow one kind of social trajectory than another. Proust’s novel shares with Bourdieu’s sociology an interest in how a work of art, being the product of a social world, can on occasion serve as an instrument that reveals something of the immanent structures that contribute to the shape of the social topography around it.  It does so by producing differential effects on its public. The Vinteuil Septet is presented in the Recherche as a work that has this kind of differential social effect:  by producing different effects on different listeners it becomes a diagnostic instrument revealing the social topography around it. 

scholarly journals THE SOCIAL EFFECT OF THE FREEDOM OF WILLS AS REFLECTED BY THE JUDICIAL PRACTICE

2021 ◽  
Vol 2 ◽  
pp. 37-41
Author(s):  
Larisa V. Schennikova ◽  
Keyword(s):  
The Elderly ◽  
Social Effect ◽  
Its Analysis ◽  
Judicial Practice ◽  
The Social ◽  
Made In ◽  
Taking Care

The author proves the idea of sanctity of the testator’s will and the development of opportunities for its most complete implementation in the laws as well as in the modern notarial practice. Judicial practice in cases on acknowledgment of a will invalid is in the center of the author’s attention. Its analysis has allowed to identify the tendency of acknowledgment of wills made in favor of persons taking care of the elderly over the last years of their lives invalid based on claims of relatives showing no concern and paying no attention to the elderly during their lifetime. In the meantime, wrongful acts of notaries expressed in violation of the procedure and the rules for performance of notarial actions have served as the grounds for acknowledgment of wills invalid. The author encourages notaries and judges to pay more attention to the testator’s will (intentions) and create all conditions to implement such will after the testator’s death as adequately as possible.

scholarly journals Improving laboratory control of butter

2019 ◽  
Vol 14 (2) ◽  
pp. 170-178
Author(s):  
Ivan Georgievich Seregin ◽  
Dmitry Vladimirovich Nikitchenko ◽  
Leonid Borisovich Leontiev ◽  
Olga Andreevna Akulich
Keyword(s):  
Milk Fat ◽  
Social Relation ◽  
Storage Conditions ◽  
Hot Water ◽  
Chain Stores ◽  
E Coli ◽  
Safety Requirements ◽  
Laboratory Control ◽  
The Social ◽  
And Storage

The work is devoted to the improvement of laboratory control of cow butter, which is sold in the chain stores and markets. The social relation of buyers to butter, its range in various retailers are studied, and samples of the butter, acquired in chain stores and markets of Moscow and Vladimir, are investigated. During microbiological studies, the presence of E. coli in the butter “Krestianskoe” was established, which does not meet the safety requirements of this product. In addition, in this butter was revealed a reduced content of milk fat 71.5% instead of 72.5%. Butter “Shokoladnoe” of the “Krestianskoe” trademark had only 60% of fat content, instead of the declared 62%. The packaging of this oil is marked with a distorted label according to the shelf life and storage conditions, which indicates information falsification. There is a mismatch in selected samples with the requirements of GOST and the stated indicators, which indicates the need to develop additional methods for identifying various fakes in butter. It was determined that by melting butter in hot water, by microscopying a product using a compressor or by irradiating the surface of butter with UV rays, it is possible to quickly and reliably identify some of its falsifications.

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

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