Quality and Safety Indicators Development of Smoked and Baked Turkey Meat Product

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 44-49
Author(s):  
Nataliya Moiseeva ◽  
Oleg Motovilov
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Storage Temperature ◽  
Raw Materials ◽  
Research Result ◽  
Meat Product ◽  
Meat Products ◽  
Turkey Meat ◽  
Input Control ◽  
Physical And Chemical

The article presents the recipe for a smoked and baked Turkey meat product including meat from the poultry carcass breast part, horseradish, seasoning “Herbs for Poultry”, ground ginger. The research considers production technology of smoked and baked fillet in stages: input control of raw materials and auxiliary materials; components preparation according to the recipe; meat cutting into oval-shaped thins; marinade and brine preparation; raw materials processing; heat treatment, cooling; quality control and product storage. Experimental samples evaluation included the indicator study: organoleptic (appearance, color in the section, smell, aroma, taste); physical and chemical (acidity, mass fraction of protein, fat, water, ash); microbiological (QMAFAnM, Coliform bacterias, E. coli, Salmonella, S. aureus, Clostridium). All the studied microbiological indicators met the requirements of the TR/TS 021 “On the Food Safety” and TR/TS 034 “On the Meat and Meat Products Safety”. The heat treatment methods used during the study allow to increase the shelf life of the finished product while maintaining microbiological purity. The quality characteristics of the finished product obtained during storage confirmed the stated shelf life. The research result established regulated indicators: the shelf life of smoked and baked Turkey meat product is no more than 7 days; the storage temperature is 4 ± 2 °C.

scholarly journals Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology

2021 ◽  
Vol 17 (2) ◽  
pp. 48-55
Author(s):  
F. N. Meretukova ◽  
N. V. Abregova
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Storage Temperature ◽  
Raw Materials ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Turkey Meat ◽  
Organoleptic Characteristics ◽  
Sous Vide

The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods and organization of the process of preparing poultry meat dishes using modern technologies and equipment in the restaurants «Maykop» and «Mezdah» have been studied. A recipe for a semi-finished product from turkey meat prepared using the sous-vide technology is presented, including breast meat, thyme, garlic salt (Adygheyskaya), crushed black pepper, butter. The preferences of cooking according to the sous-vide technology in relation to traditional cook- ing, as well as the use of combined types of heat treatment, have been revealed. The technology of semi-finished product production has been considered step by step: incoming control of raw materials and auxiliary materials; preparation of components according to the recipe; fillet cutting into oblong oval plates; preparation of the marinade; pickling raw materials; heat treatment, cooling; quality control and product storage. Evaluation of experimental samples includes the study of physicochemical and organoleptic characteristics. The heat treatment methods used during the study can significantly increase the shelf life of the semi-finished product and improve its taste, while maintaining microbiological purity. The quality characteristics of the finished product, obtained during storage, confirm the declared shelf life. As a result of the research, regulated indicators have been established, such as shelf life of semi-finished turkey meat no more than 7 days; storage temperature 4±2 °С.

USE OF BRAZIL NUT KERNELS IN THE STUFFED MEAT PRODUCTS TECHNOLOGY

2021 ◽  
pp. 42-53
Author(s):  
A.A. Lukin ◽  
◽  
Ju.A. Betz ◽  
N.L. Naumova ◽  
◽  
...  
Keyword(s):  
Plant Material ◽  
Broiler Chicken ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Mineral Elements ◽  
Brazil Nut ◽  
Chemical Parameters ◽  
Brazil Nuts ◽  
Physical And Chemical

The results of Brazil nut kernels use in the technology of stuffed meat products are presented. The composi-tion and physical and chemical parameters of plant and meat raw materials have been studied. It has been determined that the content of lipids and mineral elements in the nut kernels exceeds their amounts established in chilled broiler chicken shins. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca2+ (2.2 times), Se2+ (2 times), Fe2+ (1.7 times), Mg2+ (1.6 times), P5+ and Zn2+ (by 26%) in the finished product and at the same time it decreases the amount of butter by 8% in the recipe. The Brazil nuts use also adds microelements (Cu2+, Mn2+, Mо4+, Ag+, Au3+, Co3+) and dietary fiber to the composition of meat product.

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

Research on Modified Atmosphere Packaging in Fresh Red Meat Product Marketing

2012 ◽  
Vol 200 ◽  
pp. 351-355
Author(s):  
Peng Zhao ◽  
Lei Cao
Keyword(s):  
Storage Temperature ◽  
Operation Mode ◽  
Meat Product ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Red Meat ◽  
Modified Atmosphere ◽  
Mixed Gas ◽  
Gas Barrier ◽  
Barrier Materials

According to the national conditions in China, this article is aiming at introducing the application statues of the modified atmosphere packaging of the fresh red meat product. It has expounded in detail the product feature of the fresh red meat and the mechanization of retaining freshness in the way of the modified atmosphere packaging. From four aspects, this article analyzes the influencing factors of the fresh red meat, such as the proportion of mixed gas, gas barrier materials, meat splitting ways and the meat storage temperature. In accordance with the market sales environment, it has discussed the specific improvement operation mode in quality of meat, the handle ability and the effect of packing, as well as the problems which should be noticed in this process. At the end, it has look into the promising future in the modified atmosphere packaging of fresh red meat products.

scholarly journals Quality Control Methods for Turkey Meat Products

2021 ◽  
Vol 7 (12) ◽  
pp. 92-96
Author(s):  
M. Turdialieva
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Infrared Spectroscopy ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Control Methods ◽  
Quality And Safety ◽  
Turkey Meat ◽  
Significant Stage

The article under discussion considers methods of quality control of turkey meat products. The author believes that the quality control of food raw materials and food products is a significant stage in the production of food products. It is important to organize research aimed at improving the quality and safety of turkey meat products, using accurate, rapid, and highly effective methods of infrared spectroscopy and chromato-mass spectrometry to determine its chemical composition to develop methods to determine the correctness of HS codes.

scholarly journals Prospects for the use of natural food additives in the production of sausage products

2021 ◽  
Vol 81 (1) ◽  
pp. 118-125
Author(s):  
D. Sviderskaya ◽  
◽  
V. Ovsyannikova ◽  
A. Karabekova ◽  
A. Orazbekova ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Research Result ◽  
Food Additives ◽  
Meat Products ◽  
Natural Food ◽  
Organization And Management ◽  
Organoleptic Characteristics ◽  
Urgent Task ◽  
Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

scholarly journals Gluten-free Buckwheat Kvass with Aromatic Raw Materials

2020 ◽  
Vol 50 (1) ◽  
pp. 70-78 ◽  
Author(s):  
Tatiana Tanashkina ◽  
Anastasia Peregoedova ◽  
Anna Semenyuta ◽  
Margarita Boyarova
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Raw Materials ◽  
Radical Scavenging ◽  
Control Sample ◽  
Chemical Properties ◽  
Raw Material ◽  
Gluten Free ◽  
Plant Materials ◽  
Physical And Chemical

Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value. Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method. Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions. Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.

Biochemical and morphological changes in muscular tissue of pond fish in the process of autolytic transformations

2018 ◽  
Vol 194 ◽  
pp. 193-204
Author(s):  
O. Р. Dvoryaninova ◽  
L. V. Antipova ◽  
A. V. Sokolov
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Morphological Changes ◽  
Muscular Tissue ◽  
Biochemical Processes ◽  
Fish Meat ◽  
Actomyosin Complex ◽  
Physical And Chemical ◽  
Taste And Smell ◽  
Structure Of Proteins

Physical and chemical processes in muscular tissue of pond fish are considered in the process of storage. The muscle contraction appears mainly because of the myofibrils activity that utilizes energy of the sarcoplasm substances. Intense disintegration of glycogen causes sharp acidification (pH decreasing) in the muscular tissue that affects on chemical composition and physical-colloidal structure of proteins. Hardening of the muscular tissue is observed in the first hours of storage because of the proteins transformation to actin and myosin in insoluble actomyosin complex. The highest level of actomyosin is observed in the first 3–5 hours that is the evidence of unstable rate of biochemical processes corresponded to changing activity of enzyme systems. Cumulative level of the actomyosin complex grows in the first 8 hours of storage for all investigated fish species. Organoleptic and technological characteristics of the fish meat improve significantly in the process of its maturation: the meat has no definite taste and smell in early stages of autolysis, but these properties appear in 3–4 days, depending on the storage temperature, due to enzymatic decomposition of proteins, peptides, nucleotides, carbohydrates, lipids, etc. Recommendations on storage are presented for certain groups of fish products in dependence on initial properties of raw materials.

scholarly journals Examination of Canned Meat Products in Forensic Commodity Analysis

2021 ◽  
Vol 16 (2) ◽  
pp. 89-96
Author(s):  
M. A. Zubova
Keyword(s):  
Research Program ◽  
Laboratory Tests ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Food Products ◽  
Technical Documentation ◽  
Expert Analysis ◽  
Canned Meat ◽  
Quantitative Indicators

The article presents a specific methodology for forensic commodity examination of food products: expert analysis of canned meat and meat-containing products made of different raw materials. On a specific example from expert practice – conduct of a forensic commodity examination of a consignment of 12600 cans of meat product “beef stew” – the author shows the research program and its stages: sampling, establishment of the commodity affiliation of goods, analysis of the actual characteristics (markings, consumer packaging) of the tested products and verification of their compliance with the requirements of regulatory and technical documentation; measurement of quantitative indicators of products; examination of the submitted laboratory tests protocols.

scholarly journals Influence of heat treatment methods on the color characteristics of meat

2021 ◽  
Vol 83 (2) ◽  
pp. 164-168
Author(s):  
Z. M. Namsaraeva ◽  
I. V. Khamaganova ◽  
T. T. Damdinova
Keyword(s):  
Heat Treatment ◽  
Image Processing ◽  
Digital Image Processing ◽  
Digital Image ◽  
Meat Product ◽  
Meat Products ◽  
Food Products ◽  
Horse Meat ◽  
Color Characteristics ◽  
Meat Samples

The production of food products with a sufficient amount of functional ingredients is an urgent task for the modern food industry, since the health of every person and nation is largely determined by the diet. An important role in the formation of the range of functional food products is assigned to the development of new recipes and technologies for meat products. In this work, horse meat was used as raw meat. When developing a horse meat product, different methods of heat treatment of the main raw materials were used: the traditional method - frying and stewing, cooking in a combi oven, sous-vide technology. A comparative analysis of heat treatment of meat has been carried out. Investigations were carried out using digital image processing methods to compare the color change of meat samples during cooking by the above methods. The ability to select a fragment of an image for a more detailed study with the output of statistical information about the number of pixels by secondary or tertiary colors has been implemented. The geometric characteristics of objects are determined - area, perimeter, height, width, as well as color characteristics for the selected color components. Using the method of digital image processing, the processes occurring during heat treatment have been established, which makes it possible to regulate and correct the technology of cooking meat products, analyze the geometric and color characteristics of finished products. A program and method for determining the color characteristics of the meat samples under study have been developed.

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