scholarly journals USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION

2016 ◽  
Vol 1 (2) ◽  
pp. 42-50 ◽  
Author(s):  
A. K. Kakimov ◽  
B. B. Kabulov ◽  
Zh. S. Yessimbekov ◽  
N. A. Kuderinova
Keyword(s):  
Meat Product ◽  
Protein Source

scholarly journals Fortifying Bakso (Restructured meat product) with potential encapsulated functional strategies – a mini review

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 17-23
Author(s):  
D. Rahardiyan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Food System ◽  
Low Cost ◽  
Meat Product ◽  
Social Economy ◽  
Protein Source ◽  
Eating Quality ◽  
Functional Components ◽  
Restructured Meat

This review revisits the Indonesian Bakso, a restructured meat product that is well preferred by wide ranges of social economy classes of the Indonesian community. Bakso has been a very good low-cost protein source for all. By understanding the complexity of the colloidal structure of Bakso that is constructed by the protein matrix and swelling starch granule interactions, it is also made clear in this review that Bakso has the potential for being more than just a low-cost protein source meal enjoyed by all. The colloidal complexities of the food system in Bakso allows it to entrap fortifications of bioactive compounds, bringing Bakso to the realm of functional foods. Various simple attempts have been made to improve the eating quality of Bakso by simple substitution of the starch with other plant-sourced starches that have functional properties. Effectiveness of these attempts had not scratched the surface of elevating Bakso into the functional food world, therefore it is an opened option to explore the potential of bringing encapsulation of functional components in this mini review processes into the mix. The variables in terms of bioactive functions, sources, polarities, solubilities and reactivities of the various compounds and encapsulating materials is still a large opportunity for further exploration. With encapsulation in play, this opens the doors of refitting Bakso with more varieties of bioactive compounds, and the elements of modifications that can be made to elevating Bakso in the functional food world.

Potential of Wildlife as a Protein Source

1975 ◽  
Vol 40 (5) ◽  
pp. 1016-1019 ◽  
Author(s):  
N. S. Novakowski ◽  
V. E. F. Solman
Keyword(s):  
Protein Source

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

Using Histological and Chemical Methods for Detection of Unauthorized Tissues Addition in Emulsion Type Meat Product

2020 ◽  
Keyword(s):  
Vascular Tissue ◽  
Meat Product ◽  
Calcium Content ◽  
Processed Meat ◽  
Low Protein ◽  
Significant Difference ◽  
Different Types ◽  
Plant Stem ◽  
High Level ◽  
Reliable Methods

Total twenty different processed meat plant producing emulsion type sausage were histologically and chemically examined for detection of adulteration with unauthorized tissues. Results revealed that samples were adulterated with different types of animal tissues included; hyaline cartilage, tendon, spongy bone, peripheral nerve trunk, basophilic matrix, lymphatic tissue, fascia, fibrocartilage and vascular tissue. Moreover, these samples were adulterated Also, adulterated with plant tissue included; plant stem, leaves and root. Chemical analysis showed a significant difference in their chemical composition (moisture, fat, protein, ash and calcium) content. Moisture and fat content varied around the permissible limit of E.S.S. while low protein, high ash and calcium content was detected in the examined samples. Therefore, Histological and chemical examinations can be used as reliable methods to detect adultration using unauthorized addition of both animal and plant tissues in processed meat product samples which revealed a high level of falsification.

Meat product for enteral nutrition

Vsyo o myase ◽  
2020 ◽  
pp. 221-225
Author(s):  
E.A. Miftakhudinova ◽  
◽  
S.L. Tikhonov ◽  
N.V. Tikhonova ◽  
L.S. Kudryashov ◽  
...  
Keyword(s):  
Enteral Nutrition ◽  
Meat Product
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