scholarly journals Color adjusting compositions of meat systems with low content of hemoglobin-containing raw materials

2019 ◽  
Vol 21 (91) ◽  
pp. 136-142
Author(s):  
V. O. Zhuk ◽  
I. I. Shevchenko ◽  
G. E. Polichuk ◽  
M. Z. Paska
Keyword(s):  
Sodium Nitrite ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Meat Processing ◽  
Combined Use ◽  
Residual Nitrite ◽  
Scientific Substantiation ◽  
Salted Meat ◽  
High Level

The development of technologies for new types of salty meat products with a high level of safety requires the improvement of the basic technological processes of their production, using intensive methods of influence on the raw materials processed, especially in the conditions of the work of domestic enterprises on defective and marked signs of PSE and DFD raw materials (DFD – drу , firm, dark; PSE – pale, soft, exudative). The purpose of the research is the scientific substantiation of the directed use of multicomponent bristles in the technology of salty meat products, in particular, the study of the mechanism of forming the coloring of meat systems with different levels of content of immiglobin raw materials at the stage of its salting with the inclusion in the composition of the brine of nitrite salt instead of sodium nitrite and natural dyes Apro Red and Vepro 70 Col R. According to research results, the replacement of sodium nitrite with nitrite salt leads to an increase in the content of nitrosopigments, which enables to receive a finished product with a lower content of residual nitrite and better color characteristics than equivalent intake and sodium nitrite. Based on theoretical and experimental researches, the analysis of the compatibility of the constituent components, their synergistic influence, the specifics of the functional and technological properties and the results of the influence on the organoleptic, functional-technological and biochemical parameters of the model meat systems, the composition of the multicomponent color-correcting brines is substantiated and developed. The rational concentration of hemoglobin preparations Vepro 70 Col R and AproRed for the coloring of meat systems with the content of glucose-free glycogen up to 15% and the level of injection of more than 140% (respectively, 0.5 and 0.7%) with simultaneous use of 0.05% isoascorbate Na and 0.006% sodium nitrite. It was established that the combined use of nitrate salt and preparations of hemoglobin of blood reduces the residual amount of sodium nitrite twice from the norm established in State Standart of Ukraine due to a more complete transformation of nitrite in nitro compounds. The results of spectrophotometric studies allowed to conclude that the most effective color-correction effect in the formation of pinkish-red shades of model emulsions is Vepro 70 Col R. The possibility of adjusting the color of salted meat products by using multicomponent brines, enhances the efficiency of utilization of raw material resources of the meat processing industry

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 PENINGKATAN KAPASITAS GUDANG DENGAN PERANCANGAN LAYOUT MENGGUNAKAN METODE CLASS-BASED STORAGE

2016 ◽  
Vol 11 (2) ◽  
pp. 113
Author(s):  
Heldy Juliana ◽  
Naniek Utami Handayani
Keyword(s):  
Storage Capacity ◽  
Raw Materials ◽  
Vital Role ◽  
Raw Material ◽  
Time And Space ◽  
Storage Method ◽  
Space Efficiency ◽  
Packaging Industry ◽  
High Level

Gudang adalah suatu tempat penyimpanan untuk semua barang-barang hasil produksi maupun penjualan. Fungsinya sebagai tempat penyimpanan memiliki peranan yang sangat vital. Oleh sebab itu diperlukan adanya pengaturan yang tepat dan cepat dalam penggunaan ruang gudang. CV.MDP-Semarang merupakan industri kemasan karton yang berlokasi di Semarang. Tingginya tingkat penggunaan gudang di perusahaan ini membuat effisiensi waktu dan ruang menjadi penting. Dari hasil pengamatan, CV. MDP-Semarang belum memiliki tata letak penyimpanan yang baik. Hal ini terlihat dari cara penyimpanan bahan baku di gudang yang belum mengikuti kaidah tata letak gudang. Pada gudang bahan baku, karton diletakkan secara acak sehingga menyulitkan pencarian, kapasitas gudang bahan baku saat ini dikeluhkan tidak mencukupi kebutuhan. Parameter tata letak gudang bahan baku yang baik adalah dipenuhinya ruang secara maksimal dan pemenuhan terhadap permintaan bahan baku yang lebih cepat. Pada penelitian ini, metode class-based storage dan penggunaan rak, memisahkan karton berdasarkan jenis karton di gudang bahan baku mampu memberikan peningkatan kapasitas gudang. Dengan rancangan tata letak gudang bahan baku usulan dapat meningkatkan kapasitas gudang, sehingga mampu memberikan ruang kosong untuk 64.000 pieces karton. AbstractWarehouse is a storage for all the goods of production and sales. Its function as a storage has a very vital role. Therefore it is necessary to have the proper regulations in the use of warehouse space. CV.MDP-Semarang is the carton packaging industry located in Semarang. The high level of the activity in the warehouse make time and space efficiency becomes important. From the observation, CV. MDP-Semarang do not yet have good storage layout. It is shown from raw material inventory in storage that are not following the principle of good storage layout. In the raw materials storage carton are placed randomly, so it makes the operator difficult to find the goods and the storage become out of capacity to fulfill demand. The good parameters for good storage are the optimal utility and the capapbility to fulfill raw material demands faster. In this paper, class-based storage method and shelf are used to separate carton based on type of carton in raw material storage in order to improve storage capacity. By proposes the design raw material storage layout, the company should be able to increase storage capacity, thus, it will be able to give space for 640.000 pieces of carton.

Research on Production of Hand Towel from the Poplar Extruding Mechanical Pulp (EMP)

2012 ◽  
Vol 550-553 ◽  
pp. 3253-3257
Author(s):  
Xian Qi Sun ◽  
Chuan Shan Zhao ◽  
Hui Rong Yang
Keyword(s):  
Kraft Pulp ◽  
Lower Cost ◽  
Raw Materials ◽  
Raw Material ◽  
Public Places ◽  
Mechanical Pulp ◽  
Tissue Paper ◽  
Chemical Pulp ◽  
Bleached Kraft Pulp ◽  
High Level

Hand towel is one kind of disposable tissue paper which has characteristic of soaking up water quickly and lower cost. It becomes increasingly popularity in families, at work, and public places. There are many kinds of raw materials to produce hand towel according to its level. Some researches showed that bleached chemical pulp could be partially used to the production of hand towel and some other household paper. In this study, some kinds of raw material which be used to produce hand towel were analyzed and trying to looking for new one. Poplar Extruding Mechanical Pulp (EMP) had characteristics of long fiber, high level of strength and brightness. Different ratio of poplar EMP and certain Bleached Kraft Pulp were tested to make hand towel. The effects of poplar EMP on whiteness, tensile strength, bulkiness, absorbability were discussed. The results showed that characteristic targets of hand towel made from poplar EMP and Bleached Kraft Pulp met the quality requirements of GBT22455-2009 and satisfied the high-end hand towel. The new hand towel had lower cost, higher stiffness and higher bulkiness. It was feasible from the technique and economy point.

scholarly journals DNA identification of animals to detect food counterfeiting

2020 ◽  
Vol 10 (212) ◽  
pp. 40-45
Author(s):  
Mariya Mikhailova ◽  
◽  
Ruslan Sheyko ◽  
Galina Mоzgova ◽  
Anastasiya Astrouskaya ◽  
...  
Keyword(s):  
Bos Taurus ◽  
Meat Products ◽  
Snp Markers ◽  
Raw Material ◽  
Bison Bison ◽  
Coi Gene ◽  
European Bison ◽  
Meat Processing ◽  
National Academy Of Sciences ◽  
Academy Of Sciences

The article describes state-of-the-art approaches to the species and breed identification of even-toed ungulates, including the determination of subspecies of the Bovinae subfamily and the belonging of breeds of bovine (Bos taurus) subspecies using breed-specific SNP markers that differentiate the gene pool of meat or dairy cattle; the accredited activity results of the Institute of Genetics and Cytology of the National Academy of Sciences of Belarus on the species identification of the meat ingredients of animals and poultry in food products and raw material are provided to detect adulterations and prove the quality conformance. The authors demonstrate their own results related to the studies on the COI gene polymorphism of mitochondrial DNA of the European bison (Bison bonasus), the American bison (Bison bison), cattle (Bos taurus taurus). A need for developing of species and breed identification technologies allowing to determine the belonging of an individual to a specific subspecies or breed to obtain information that may be used in forensic science is substantiated. The importance of developing of quantitative PCR techniques for the rigorous calculation of an adulteration content in meat products and differentiation between the deliberately produced fake and the technically inevitable contamination of food raw material arising from technological meat processing is justified.

scholarly journals Studies of technology in prehistoric archaeology

2011 ◽  
pp. 465-480
Author(s):  
Selena Vitezovic
Keyword(s):  
Material Culture ◽  
Complex Analysis ◽  
Raw Materials ◽  
Raw Material ◽  
Social Foundations ◽  
Starting Point ◽  
Material Choice ◽  
Manufacturing Techniques ◽  
High Level ◽  
Organization Of Production

Technology studies have always been the most important focus of archaeology, as a science which analyzes human past through the study of material culture. To say that something is technological in archaeology, means to put the concept of technology in the centre of theoretical studies, and to study not only the form of the object, but also the entire sequence of technological factors, from raw material choice, mode of use, up to the reasons for abandonment. The concept of technology in anthropology and archaeology is based on the original meaning of the word ????? in ancient Greek, meaning the skill, i. e., to study how something is being done. Such a concept of technology as a skill or mode of doing something was for the first time outlined by the French anthropologist Marcel Mauss, whose starting point was that every technological statement was at the same time social or cultural statement and that technological choices have social foundations. Pierre Lemonnier further developed the anthropology of technology, focusing on the question of technological choices, as well as numerous other anthropologists. In archaeology, the most important contribution to the study of technology was the work of Andr? Leroi-Gourhan, who created the concept of cha?ne op?ratoire, as an analytical tool for studying the mode of creating, using and discarding an artefact, starting with raw material acquisition, mode of manufacture, final form, use (including caching, breaking and repairing) up to the final discarding. It is not only about reconstructing the algorithmic sequence of operations in creating one object, but it is a complex analysis of operational chain within one society which includes the analysis of technological choices. The analyses of technologies today include a variety of different approaches, most of them with emphasis on the cultural and social aspects of technology. The analysis of bone industry in the Early and Middle Neolithic in central Balkans (Starcevo culture), which included not only final objects, but also manufacture debris and semi-finished products, revealed a well developed industry, with a high level of technological knowledge on the properties of raw materials, skillful manufacture, well organized production, as well as possibility of a certain degree of specialization on the micro and macro level (within one settlement and within a group of settlements). Both raw material choices and manufacturing techniques, as well as the final forms, demonstrated a high standardization level. Also certain symbolic value was attributed to some raw materials, and there is a possibility that skill itself was valued. Further analyses of multiple technologies will help in reconstructing the organization of production, social and economic aspects in Neolithic societies, as well as the role of technology in everyday and ritual life.

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

scholarly journals Experience of biotechnology method applications in meat processing industry

2020 ◽  
Vol 17 ◽  
pp. 00197
Author(s):  
Maksim M. Danyliv ◽  
Olga A. Vasilenko ◽  
Olga N. Ozherelyeva ◽  
Ekaterina B. Stanislavskaya
Keyword(s):  
Food Security ◽  
Russian Federation ◽  
Raw Materials ◽  
Meat Products ◽  
Animal Origin ◽  
Low Grade ◽  
Meat Industry ◽  
Meat Processing ◽  
Enzyme Preparations ◽  
The Russian Federation

Nowadays one of the main regulatory documents governing the future of food production in Russia is the “Food Security Doctrine of the Russian Federation” formulated in order to implement the state economic policy in the field of ensuring food security of the Russian Federation, aimed at reliable provision of the country’s population with food products, the development of domestic agricultural and fishery complexes. In the past 40 years, the use of nano- and biotechnologies in the processing of animal and fish raw materials has been widely developed. A large number of scientific studies are aimed at biotechnology method applications in the production of meat products, in particular the use of enzyme proteolytic preparations. The aim of the research presented in this article was to study the dynamics of the hydrolysis of water-, saltand alkali-soluble fractions of low-grade beef and lamb proteins with Megaterin, an enzyme preparation of animal origin. The fulfilled studies allow more precise approach to the use of enzyme preparations for the processing of basic raw materials by the meat industry.

Переработка овощей в России: настоящее и будущее

2018 ◽  
Author(s):  
Sh.V. Gasparyan ◽  
S.A. Maslovskii
Keyword(s):  
Growth Rate ◽  
Russian Federation ◽  
Raw Materials ◽  
Raw Material ◽  
Material Base ◽  
Processing Industry ◽  
Strategy Of Development ◽  
The Russian Federation ◽  
Vegetable Raw Materials ◽  
High Level

Приоритет Стратегии развития пищевой и перерабатывающей промышленности Российской Федерации до 2020 года – обеспечение населения страны безопасным и качественным продовольствием. Сырьевая база овощеперерабатывающей промышленности – основа производства. Как инвесторы, так и государство предпринимают конкретные меры для решения проблем. Вместе с тем, несмотря на динамику улучшения, многие проблемы остаются нерешенными. Темпы роста производства овощного сырья недостаточны для промышленности и сдерживают рост производства из отечественного сырья. Это объясняет высокий уровень импорта.The priority of the Strategy of development of the food and processing industry of the Russian Federation until 2020 is to provide the population with safe and quality food. The raw material base of the vegetable processing industry is the basis of production. Both investors and the state are taking concrete measures to solve the problems. However, despite the momentum for improvement, many challenges remain. The growth rate of vegetable raw materials production is not enough for the industry and hinders the growth of production from domestic raw materials. This explains the high level of imports.

RATIONAL DOSAGES FOR USE OF EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIALS IN MEAT PRODUCTS WITH DIFFERENT DEGREE OF MEAT RAW MATERIAL GRINDING

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 62-70
Author(s):  
Irina Vasilevna Kaltovich
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Mechanical Parameters ◽  
Technological Preparation ◽  
Genus Lactobacillus

The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1:1)) = 1 Ч 107 CFU/g,? = 18 hours, t = 34 °C, 1:2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14%, mincing with diameter of grid holes 2-3 mm - up to 12%, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20%. At the same time, emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14% - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18% - from blanched raw materials subject to chopping for 5-7 minutes, up to 12% - from raw materials subject to chopping for 2-4 minutes, up to 10% - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.

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