scholarly journals A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

2021 ◽  
Vol 6 (1) ◽  
pp. 39-45
Author(s):  
A. K. Kakimov ◽  
Zh. S. Yessimbekov ◽  
B. K. Kabdylzhar ◽  
A. K. Suychinov ◽  
A. M. Baikadamova
Keyword(s):  
Mineral Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Meat Product ◽  
Calcium Content ◽  
Poultry Meat ◽  
Ground Meat ◽  
Protein Mass ◽  
Poultry Processing ◽  
Cattle Meat

When processing cattle and poultry, a large quantity of secondary slaughter products in the form of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its use is not optimal and rational. One of the promising directions of using bone raw materials in enterprises is production of finely ground meat and bone paste. The aim of this research was to study the chemical and mineral compositions, as well as the content of toxic elements in meat and bone paste from poultry and cattle bones obtained after complex grinding on a grinder and ultra-fine grinder. Chicken bone products (chicken necks, drumsticks, wings, breasts) and cattle costal and vertebral bones with residues of muscle tissue were used for investigation. The comparative analysis of the nutritional value of the meat and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste obtained from poultry bones, and 12.1% in the meat and bone paste obtained from cattle bones. The mass fraction of fat was two times higher in the meat and bone paste from poultry bones. As for the mineral composition, it has been established that meat and bone paste is a rich source of calcium: the calcium content was 1,654.02 mg/100g in the poultry meat and bone paste, and 5,318.13 mg/100g in the cattle meat and bone paste. In regard to the toxic element content, the normed values of lead and arsenic, cadmium and mercury were not revealed in the poultry and cattle meat and bone paste. The obtained meat and bone paste can be used for food purposes as a food additive in meat product manufacture, which will allow rational and economic use of bone raw materials in cattle and poultry processing.

scholarly journals Development of technology for the production of poultry prophylactic products (roll, baked from chicken meat with broccoli cabbage)

2018 ◽  
Vol 80 (3) ◽  
pp. 307-311
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Economic Efficiency ◽  
Mass Fraction ◽  
Raw Materials ◽  
Control Sample ◽  
Chicken Meat ◽  
Raw Material ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Meat Production ◽  
Bright Green

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

Detection of chicken DNA in meat products sold in Moscow and Moscow region by polymerase chain reaction

2020 ◽  
pp. 26-29
Author(s):  
Zinaida N. Menshikova ◽  
◽  
Ksenia O. Lyubkina ◽  
Zelikha S. Devrishova ◽  
Anastasiya S. Preobrazhenskaya ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Quantitative Analysis ◽  
Chemical Elements ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Moscow Region ◽  
Poultry Meat ◽  
Chain Reaction ◽  
Polymerase Chain

The most common type of falsification of animal products is the substitution of raw materials of more valuable types with less valuable ones, including poultry meat. This paper presents the results of identification of undeclared chicken DNA in meat products using real-time polymerase chain reaction to detect falsification of products sold in Moscow and the Moscow region. As a result of PCR research, chicken DNA (Gallus gallus) was found in six out of ten samples of meat products, but semi-quantitative analysis excluded one meat product, since the amount of the desired component was less than one percent. All ten samples were also subjected to organoleptic evaluation, physical and chemical studies, luminescent microscopy, and the determination of safety indicators (the number of chemical elements, pesticides, antibiotics, and radionuclides). The results of comprehensive research did not reveal any deviations. Thus, the method of polymerase chain reaction allows you to determine the type of raw materials in the composition of minced meat products, finely ground semi-finished products, including those subjected to heat treatment. To accurately confirm the presence of falsification of meat products detected by PCR-RV, not only qualitative analysis, but also quantitative analysis is necessary.

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 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.

scholarly journals Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine

2021 ◽  
Vol 6 (3) ◽  
pp. 279-284
Author(s):  
R. A. Voroshilin
Keyword(s):  
Acid Hydrolysis ◽  
Mass Fraction ◽  
Food Industry ◽  
Raw Materials ◽  
High Strength ◽  
Quality Parameters ◽  
Raw Material ◽  
Protein Mass ◽  
Pharmaceutical Production ◽  
Hydrolysis Of

Bone gelatin is an important and irreplaceable item widely used in the food industry and pharmaceutical production; it is also widely used in tissue engineering and other spheres. Due to widespread use of gelatin it is necessary to search for new safe and effective technologies for bone gelatin production. This research represents the results of enzymatic-acid hydrolysis of raw material in the process of gelatin production. The article presents the results of hydrolysis analyzes, the results of the main quality parameters of the obtained gelatin samples; and the major technological scheme for gelatin production is proposed here. As result of developed technology of enzymatic-acid hydrolysis of bone raw material with the ratio of raw material mass to the volume of solvent (HCl 1M and pepsin with an enzymatic activity of 40 units) as 1:9, duration of exposure: 180 minutes (3 hours), at the stage of demineralization, liming and de-ashing, we obtained samples of gelatin at yield rate of 12.1% from the initial mass of raw materials, which is 6.9% higher in comparison with the lowest yield of gelatin according to the proposed schemes. It is shown that the samples have a high protein mass fraction 91.4%, and a low fat mass fraction 0.4%, the obtained results indicate the high technological qualities of the obtained gelatin sample, this is also confirmed by high strength of gel according to Bloom scale, which value varies within the range of 290 ± 0.7 units.

scholarly journals Poultry jerky whole muscle meat products with taste components

2021 ◽  
Vol 13 ◽  
pp. 52-58
Author(s):  
N.O. Zhigalova ◽  
◽  
E.V. Kuzmina ◽  
S.V. Shinkareva ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Laboratory Research ◽  
Experimental Sample ◽  
Social Significance ◽  
Organoleptic Characteristics ◽  
Whole Muscle

Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.

scholarly journals Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

2018 ◽  
Vol 80 (3) ◽  
pp. 272-277
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Experimental Sample ◽  
Energy Value ◽  
Poultry Products

The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

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.

The influence of different types of milking units on milk quality and safety

2019 ◽  
pp. 118-125
Author(s):  
A. Vovkohon ◽  
V. Nadtochiy ◽  
G. Kalinina ◽  
O. Hrebelnyk ◽  
N. Fedoruk ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Titratable Acidity ◽  
Petri Dish ◽  
Milk Quality ◽  
Quality And Safety ◽  
Protein Mass ◽  
Seeding Method ◽  
Conductivity Increase

The article highlights comparative research results of milk quality indices obtained from the milking in specialized milking halls with such milking units as «Parallel», «Carousel» or in stalls with the milking unit «Molokoprovid». The fat and protein mass fraction, dry matter and fat-free dry matter, density, titratable and active acidity, heat resistance and freezing point have been determined according to the accepted techniques. The electrical conductivity of milk has been determined by using the analytical device MD-20 MAS-D-TEC. The total amount of milk bacteria has been determined by reductase reduction test and by seeding method in Petri dish. The milk quality has been investigated by the fermentation and rennet fermentation tests. The higher indices of the fat mass fraction, the protein mass fraction and the dry substance concentration of milk, obtained in specialized milking halls, have been established. This is not statistically significant. Milk, obtained from the milking unit «Molokoprovid», has higher index of titratable acidity, lower thermal stability in comparison with milk, obtained from specialized milking halls with milking units «Parallel» and «Carousel». It has been determined that there is the bacteria insemination increase in milk received from milking cows in stalls in comparison with milk, obtained from milking in specialized halls. Milk, obtained from the milking unit «Carousel», indicates the subclinical form of mastitis in cows or «Carousel» operation violationif there is in 1,8 mS/cm conductivity increase above average index 4,6 mS/cm. Key words: technology, quality and safety of milk, milking, milking unit, milking hall, bacterial insemination.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

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