Ensuring the quality and safety of canned meat for child nutrition

2021 ◽  
Author(s):  
A.A. Odintsova ◽  
Keyword(s):  
Child Nutrition ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Requirements ◽  
Chemical Indicators ◽  
Canned Meat ◽  
Physical And Chemical

The paper represents physical and chemical indicators and indicators of the safety of canned meat for child nutrition. It is noted that food products for children must contain a strict amount of components that must meet safety requirements.

Development of canned meat for child nutrition with functional ingredients

2021 ◽  
Author(s):  
A.A. Odintsova ◽  
Keyword(s):  
Young Children ◽  
Child Nutrition ◽  
Food Products ◽  
Baby Food ◽  
Functional Ingredients ◽  
Safety Requirements ◽  
Canned Meat

The article describes the need to develop meat-based baby food with the use of functional ingredients. Prescription compositions for the development of meat-based food products for young children are presented. It is noted that food products for children must contain a strict amount of components that must meet safety requirements.

Regulatory and legal issues related to marking of child nutrition

2020 ◽  
Vol 18 (6) ◽  
pp. 60-69
Author(s):  
T.L. Maleeva ◽  
◽  
S.V. Shilnikova ◽  
V.N. Tarasevich ◽  
◽  
...  
Keyword(s):  
Child Nutrition ◽  
Product Information ◽  
Raw Materials ◽  
Food Products ◽  
Legal Framework ◽  
World Health ◽  
Customs Union ◽  
Quality And Safety ◽  
Children's Nutrition ◽  
Main Consumer

The quality and safety of food products, including those intended for children’s nutrition, are a priority for the World Health Organization. At present, in order to ensure the quality and safety of food products for child nutrition, there are numerous regulatory and legal acts in Russia. The article provides the systematization of the regulatory and legal framework, taking into account the requirements for food products intended for child nutrition (for the raw materials used, prepared food, its nutritional value, enrichment with vitamins and micronutrients, the use of appropriate packaging and marking) and for the processes that make up its circulation (manufacturing, storage, transportation, sale, advertising and product information). Information on marking of food products for children’s nutrition in accordance with Technical Regulations of the Customs Union 022/2011 was given. The information on the main consumer characteristics of food products specified in the legislation of the Russian Federation was considered. When comparing this information, its inconsistency was established, which can make it difficult for the consumer to choose the right food products for children’s nutrition and its further use. With regard to food products intended for child nutrition, marking serves as the way of communicating information to the consumer. As a result of comparing the information on marking of packaged food products with information on the main consumer characteristics of food products, their inconsistency was also revealed, which may complicate the observance of the consumer’s rights for safety of product and information about the product. It was noted that marking of food products for child nutrition is a relevant source of information for a doctor. The authors proposed ways to optimize the regulatory framework governing the quality and safety of food products intended for child nutrition. Key words: food products, child nutrition, safety and quality of child nutrition, technical regulation, marking of child nutrition, consumer protection

scholarly journals Effect of Aggravated Temperature on Indicators of Oxidative Texture of Canned Meat

2021 ◽  
Vol 7 (9) ◽  
pp. 181-188
Author(s):  
S. Soldatova ◽  
S. Korzunov
Keyword(s):  
Experimental Data ◽  
Titratable Acidity ◽  
Thiobarbituric Acid ◽  
Fat Oxidation ◽  
Secondary Products ◽  
Chemical Indicators ◽  
Acid Acid ◽  
Oxidative Processes ◽  
Canned Meat ◽  
Physical And Chemical

The article presents experimental data on the study of the processes of oxidative spoilage of fat in sterilized canned meat when stored under temperature conditions of + 37 ° C. The intensity of oxidative processes is estimated indirectly by the accumulation of primary and secondary products of fat oxidation. The dynamics of such physical and chemical indicators as thiobarbituric acid, acid, peroxide numbers, active and titratable acidity is considered.

scholarly journals Quality of milk consumed in Samara region: An analysis of milk physical and chemical characteristics

2021 ◽  
Vol 6 (1) ◽  
pp. 33-38
Author(s):  
Olga V. Sazonova ◽  
Dmitrii O. Gorbachev ◽  
Lyubov М. Borodina ◽  
Mikhail Yu. Gavryushin ◽  
Irek V. Synbulatov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Milk Quality ◽  
Food Store ◽  
Chemical Examination ◽  
Safety Requirements ◽  
Chemical Indicators ◽  
Seasonal Characteristics ◽  
Daily Diet ◽  
Quality Of Milk ◽  
Physical And Chemical

Objectives an analysis of physical and chemical indicators of milk quality produced under the most popular brands in the Samara region. Material and methods. The study was selective and prospective, focused on the physical and chemical indices of milk quality. The sampling was based on the results of the assessment of the frequency of consumption of various brands of milk by the population of the Samara region. The analysis included five samples of milk of different brands, purchased in the retail food store chain, and assessed their various physical and chemical indicators. All measurements were performed in accordance with the regulatory documentation. Results. Only 1/3 part of respondents (32.6%) included milk in their daily diet. All five milk samples subjected to physical and chemical examination met the requirements of the current regulatory documentation. However, in assessing the nutritional value of the samples by mineral composition, it was found that the actual content of phosphorus and calcium is significantly lower than the values of the corresponding indicators set out in the handbook "Chemical composition and calorie content of Russian food products" that is used as a guide by nutrition specialists. Conclusion. Milk purchased in the food store chain met the safety requirements for physical and chemical indicators. The reduced level of milk consumption among the population of the Samara region requires management decisions. The actual chemical composition of this product, which has regional and seasonal characteristics, should be taken into account in the development of diets for defined population groups.

STUDY OF VETERINARY AND SANITARY INDICATORS OF PIG MEAT IN ECHINOCOCCOSIS AND ALVEOCOCCOSIS

2018 ◽  
Vol 1 (3) ◽  
pp. 7-12
Author(s):  
M. P. Butko ◽  
◽  
P. A. Popov ◽  
I. S. Osipova ◽  
E. A. Semenova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Meat Products ◽  
Well Being ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Pig Meat ◽  
Meat Samples ◽  
Physical And Chemical

The article presents the results of studies to determine the organoleptic, microbiological and physical and chemical parameters of pig meat in echinococcosis and alveococcosis. Studies of the quality and safety of meat samples by organoleptic, microbiological and physicochemical parameters for echinococcosis and alginate pigs, showed that the meat obtained from the invasive animals met the requirements of SanPiN 2.3.1078-01 «Hygiene requirements of safety and nutritional value food products» (approved on 06.11.2001 with changes and additions), GOST R 54354-2011. «Meat and Meat Products. General requirements and methods of microbiological analysis» (12.06.2011) and «Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products» (1983), and the revealed deviations were uncritical and meat is allowed without restriction. However, in order to provide a full guarantee of veterinary and sanitary well-being of meat obtained from slaughter of invasive animals, in our opinion, it is necessary to provide additional research on its organoleptic, microbiological and physical and chemical indicators, which should ensure its safety.

scholarly journals Porcine Trypsin in the Manufacture of Biological Medicinal Products. Risks and Safety Requirements

2018 ◽  
Vol 18 (3) ◽  
pp. 161-167
Author(s):  
S. M. Sukhanov ◽  
E. M. Petruchuk
Keyword(s):  
High Resistance ◽  
Potential Risk ◽  
Chemical Treatment ◽  
Raw Materials ◽  
Animal Origin ◽  
Spongiform Encephalopathy ◽  
Quality And Safety ◽  
Medicinal Products ◽  
Safety Requirements ◽  
Physical And Chemical

Trypsin is a reagent widely used in the manufacture of biological medicinal products (BMPs). Until recently, pancreata of cattle, pigs and poultry were the main sources of trypsin preparations. The discovery of the disease called «transmissive spongiform encephalopathy» or «cow rabies» (TSE) in cattle in the late 1980s showed a clear need for limiting the use of this source. Given the potential risk of using trypsin obtained from cattle, porcine trypsin became more commonly used in the production of biological medicinal products. Enzymes obtained from raw materials of animal origin can be contaminated with circoviruses, parvo- and pestiviruses, and mycoplasmas that are common to pigs. Due to high resistance to physical and chemical treatment, these contaminants pose a potential risk to recipients of vaccines, as well as to other biological medicinal products. Prevention of contamination requires measures aimed at detection, reduction and inactivation of foreign agents, both in raw materials and during BMP production. The article considers the most common types of porcine trypsin contamination, methods of its detection, reduction and elimination. The article also contains information on the Russian and international requirements for the quality and safety of porcine trypsin used in the production of biological medicinal products.

scholarly journals THE HYGIENIC SUBSTANTIATION OF THE USE OF SPECIALIZED FOOD PRODUCTS IN THE DIET OF ATHLETES

2018 ◽  
Vol 97 (7) ◽  
pp. 648-653
Author(s):  
Olga V. Vetrova ◽  
L. A. Rumyantseva ◽  
A. V. Istomin
Keyword(s):  
Food Products ◽  
Customs Union ◽  
Quality And Safety ◽  
Safety Requirements ◽  
Adaptive Capabilities ◽  
The Individual ◽  
State Registration ◽  
The Given ◽  
Technical Regulations

Introduction. The article “Hygienic rationale for the use of specialized food products in the diet of athletes” is presented on the issue of the hygienic justification for the use of specialized food products of domestic and foreign production in the nutrition of athletes that promote their adaptive capabilities to physical and neuro-emotional stress and achieving high sports results that must meet hygiene safety requirements and nutritional value established in the Russian Federation by the sanitary rules and regulations and the technical regulations of the Customs Union and EurAsEC. Material and methods. Specialized food products for the nutrition of athletes are allowed for production, storage, transportation, and sale after their state registration on the basis of the results of the hygienic assessment of the quality and safety of products in accordance with existing regulatory documents. Results. The balance of nutrients, the given nutritional and energy value, allowing to carry out the metabolism with maximum directed efficiency, is the main characteristic of the products of sports nutrition. To confirm the effectiveness of protein-carbohydrate products, studies were conducted on the basis of the Moscow Region team of bodybuilding and fitness with the methodological support of the Moscow Bodybuilding Federation and Fitness Federation. Discussion. The hygienic evaluation of specialized products for nutrition of athletes is carried out within the framework of the sanitary and epidemiological expertise for compliance with regulatory requirements for the quality and safety of the current technical regulations of the Customs Union, as well as relevant regulatory legal acts. Conclusion. It is necessary to further improve the regulatory framework governing the production, storage, transportation, sale, quality and safety of specialized food products for athletes; to development a scientific methodology for the risk management in the system of ensuring the safety and quality of food for athletes, including their analysis, identification and evaluation; the conformity of the structure of nutrition and the developed rations to physical and emotional loads of sports activities, the individual physiological characteristics of each athlete and the modes of sports training.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

Analytical measurements in food examination

2020 ◽  
pp. 38-41
Author(s):  
Sergey Khurshudyan ◽  
E. Lazareva ◽  
Anastasia Ryabova ◽  
Yu. Mikhaylova
Keyword(s):  
Continuous Improvement ◽  
Historical Context ◽  
Food Products ◽  
Quality And Safety ◽  
Analytical Instruments ◽  
New Approaches ◽  
Analytical Measurements ◽  
Product Identification ◽  
Food Market ◽  
Domestic Food

The process of formation and continuous improvement of methods for assessing the quality and safety of food products using analytical instruments to expose the increasingly sophisticated falsification of food products in the domestic food market can be traced in the historical context. In this article, you can learn about new approaches to product identification.

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