scholarly journals New poultry meat product

2019 ◽  
Vol 81 (3) ◽  
pp. 86-90
Author(s):  
M. V. Klychkova ◽  
Y. S. Kichko ◽  
M. D. Romanko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Product ◽  
Poultry Meat ◽  
Modern World ◽  
Balanced Diet ◽  
Physico Chemical ◽  
Heat Treated ◽  
The Cost

In the modern world, an increasing number of people prefer poultry sausages, since this product has a low calorie level. In addition, poultry sausages contain less fat and cholesterol, which is ideal for people who have a healthy and balanced diet. The creation of new recipes for products from poultry meat with the inclusion of components of animal and vegetable origin is aimed at increasing meat resources and improving the quality of finished products. In many cases, the addition of new components, as well as changing the ratio and methods of introduction into the recipe, can increase the nutritional value of the finished product. A chicken roll recipe was developed using chicken offal, Unicell-500 hydrated wheat fiber and heat-treated carrots. Kiwi was used to soften offal. Organoleptic, physico-chemical and microbiological studies of chicken rolls, developed according to classical technology and a new recipe, were carried out. The research results showed that the use of carrots and offal in chicken roll improves the taste of the product, allows you to reduce calorie content and get the product with the necessary consistency, improve functional properties, improves economic performance by reducing the cost of finished products from poultry meat. The use of Unicell-500 dietary fiber reduces the consumption of expensive meat raw materials due to the high moisture-binding ability of fiber. Enrichment of chicken roll allowed to improve physico-chemical, organoleptic, microbiological indicators.

Development of the recipe composition of enriched breadcrumbs with non-traditional types of raw materials

2021 ◽  
Vol 30 (4) ◽  
pp. 48-50
Author(s):  
S. I. Lukina ◽  
◽  
E. I. Ponomareva ◽  
S. M. Pavlovskaya ◽  
Kh.Yu. Botasheva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Chemical Indicators ◽  
Physico Chemical

The results of studies of organoleptic and physico-chemical indicators of the quality of dough and finished rusks with different composition of recipe components are presented. The optimal ratio of the added additives and the nutritional value of finished products has been established.

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

2019 ◽  
Vol 81 (3) ◽  
pp. 111-117
Author(s):  
G. K. Iskakova ◽  
B. A. Iztaev ◽  
G. O. Magomedov ◽  
G. A. Umirzakova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Low Cost ◽  
Biologically Active ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
New Varieties ◽  
Amaranth Flour ◽  
Vegetable Raw Materials

Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.

scholarly journals INFLUENCE OF COMPOSITION OF RAW MATERIALS ON QUALITY OF SAUSAGE

2020 ◽  
pp. 31-39
Author(s):  
E. I. Mashkina ◽  
E. S. Shaganova
Keyword(s):  
Cost Reduction ◽  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Raw Material ◽  
Meat Industry ◽  
The Cost ◽  
Hard Cheese

Sausages – one of the types of meat sausages popular with buyers. One of the main indicators of the effectiveness of the meat industry is the expansion of product names, as well as the reduction in the cost of sausages to make them as accessible as possible for all segments of the population. Cost reduction can be achieved through the use of non-meat food additives. The object of the study was sausages «Amateur» and «Lunch». The composition of sausages «Dinner» included hard cheese. The main raw material for sausages is fat veined pork. The composition of the studied sausages has some differences both in basic raw materials and in spices. Lunch sausages had a higher nutritional value due to the use of hard cheese. Lunch sausages were also highly appreciated during the tasting. Sausages of both varieties met the requirements of GOST 52196–2011 standard cooked sausages.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

scholarly journals Functional Cereal Products in the Diet for Type 2 Diabetes Patients

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Type 2 Diabetes ◽  
Nutritional Value ◽  
Glycaemic Index ◽  
Modern World ◽  
Diabetic Patients ◽  
Therapeutic Effects ◽  
Major Health ◽  
Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

scholarly journals The Effectiveness of the Quality of Performance Using the Cost Accounting Information System in the Control of Quality Costs Study in the General Company for Electrical Industries

2019 ◽  
Vol 27 (2) ◽  
pp. 115-132
Author(s):  
Hanan Abdullah Hassan Al-Amar ◽  
Qasim Ali Omran Al-Bayati ◽  
Huda Jabbar Kadhum Al-Haiyali
Keyword(s):  
Information Systems ◽  
Raw Materials ◽  
Accounting Information ◽  
Cost Accounting ◽  
Technical Standards ◽  
Accounting Systems ◽  
Accounting Information Systems ◽  
Quality Costs ◽  
The Cost

The financial operations which carried out by economic unity are proven treatment and documenting and continuous down to makers decision by relevance objective and time and then to reflect on the decision maker in any center of responsibility. That ’s provided by the system accounting information where the source is the basis for producing important accounting information, And the cost accounting information systems of the most important information systems that deal with data processing and conversion to information of relative importance to the beneficiaries. Which is consist with The objective of the research that emphasize the importance of accounting systems in general and systems cost in particular to achieve the highest c The research has led to a number of results, the most important of which is the difficulty in controlling quality costs as well as the waste of economic resources in the company. The researchers recommended adherence to the technical standards to achieve the quality of performance as well as conducting a thorough examination of samples and focusing on the quality of raw materials and testing before use to reduce the proportion Damage.

scholarly journals Development of technology and formulation of cracker of high nutritional value

2021 ◽  
Vol 32 ◽  
pp. 03013
Author(s):  
Anna Kovaleva ◽  
Svetlana Galchenko ◽  
Alex Kolchanov
Keyword(s):  
Nutritional Value ◽  
New Technologies ◽  
Healthy Lifestyle ◽  
Chemical Properties ◽  
Product Categories ◽  
Balanced Diet ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Snack Products ◽  
Buckwheat Flour

Human nutrition is one of the important factors that determine the health of the population. A fullfledged balanced diet creates conditions for normal physical and mental development, affects the body’s ability to resist the effects of adverse environmental factors. The modern progressive direction of development of the confectionery industry is the creation of new technologies and the development of products of increased nutritional value. Today, a large number of product categories are represented in the structure of the snack market. One of the trends of recent years in the snack market is an increase in the consumption of natural snack products (nuts, seeds, dried fruits). In large part, this is due to the desire of consumers to live a healthy lifestyle. Therefore, products that carry the idea of proper and healthy nutrition are increasingly appearing on the market. This is what the developed product is a cracker with enhanced nutritional value. In the course of the study, the technology and recipe of the cracker of said increased nutritional value were developed. This result was achieved by adding buckwheat flour and cheese to the recipe. The additives used allowed crackers to be made with high organoleptic and physico-chemical properties. At the same time, the optimal recipe was determined, in which wheat flower was replaced with 40% buckwheat flour. The analysis of the chemical composition and nutritional value of the developed cracker samples of increased nutritional value proved the validity of the additives introduced. Due to the introduction of these ingredients, the contents of B vitamins (B1, B2, B4, B6), dietary fiber, as well as other nutrients like magnesium, potassium, calcium, zinc, copper, molybdenum, sodium and chlorine, increased.

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.

scholarly journals Determination of the transfer step of the ore chute while mining the technogenic deposit of the bulk type

2020 ◽  
Vol 166 ◽  
pp. 02004
Author(s):  
Volodymyr Peregudov ◽  
Ihor Hryhoriev ◽  
Serhii Joukov ◽  
Yulian Hryhoriev
Keyword(s):  
Raw Materials ◽  
Mining Industry ◽  
Process Conditions ◽  
Geological Conditions ◽  
Scientific Task ◽  
Technogenic Deposit ◽  
Mining Works ◽  
The Cost

Further development of the open mining works on the domestic enterprises will be accompanied by the worsening of mining-geological conditions and declining of the quality of iron ore raw materials. In the same time, the accumulated mining wastes, that can make the technogenic deposits, pass into one of the important sources of the mineral raw materials. Taking into account this thing, the development and implementation of the modern technological circuits of the technogenic deposit development is an actual calling for mining industry, and determination and optimization of process conditions of the technogenic deposit development – is the scientific task of this publication. The obtained results of studies of the optimum step value of the ore chute transfer during the technogenic deposit development can be used by design organizations and mining enterprises for designing works. The obtained methodology and the proposed mathematical dependencies will reduce the cost of mining of the technogenic deposit due to the reasonable timely transfer of the open ore chute.

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