scholarly journals Assessment of organoleptic and functional-technological indices of truncated semi-finished products

2019 ◽  
Vol 21 (91) ◽  
pp. 143-148
Author(s):  
I. I. Simonova ◽  
L. V. Peshuk
Keyword(s):  
Bread Wheat ◽  
Control Sample ◽  
Meat Products ◽  
First Grade ◽  
Chicken Meat ◽  
Biologically Active ◽  
Poultry Meat ◽  
Wheat Bread ◽  
Lentil Flour ◽  
Lean Pork

Manufacturing of chopped products of poultry meat and lentils is one of the promising areas of meat food production. The combination of animal and plant components allows to supplement the products with lacking biologically active substances and to obtain food products with a required chemical composition. In this respect, issues related to the investigation of the possibility to use lentil flour, maize grits in prefabricated poultry meat products, and the improvement of their technology are relevant. An analytical review of the literature was conducted, meat for processing was selected, new recipes of truncated semi-finished products using lentil flour, maize grits were developed, organoleptic parameters of truncated semi-finished products were determined, physicochemical and functional-technological properties of minced meat products of semi-finished raw and finished products were investigated. The main raw material for the production of semi-finished products is semi-lean pork, goose meat, chicken meat, sprouted lentil flour, maize grits for pre-dust and other components according to the developed formulation. Cutlets were taken as a control sample, its recipe include first grade beef, semi-lean pork, wheat flour bread, wheat bread wheat bread and other ingredients. According to the organoleptic evaluation of new types of minced semi-finished products, it was found that the best organoleptic properties had samples that included semi-lean pork and chicken meat, with addition of 8% of sprouted lentil flour and chicken meat, with the addition of 12% of lentil flour. It was revealed that meat and lentil flour cause the increase of the weight fraction of protein (16.91, 18.04%) in specimens number 1 and number 3. The moisture- and grease-retention capacity of the products is improved by the use of lentil flour and maize grits for pre-dust in samples No. 2 and No. 3

Campylobacter Contamination of UK-Produced Halal Chicken at Retail

2021 ◽  
Author(s):  
Alexandra Royden ◽  
Robert Christley ◽  
Trevor Jones ◽  
Amelia Williams ◽  
Faez Awad ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Meat Products ◽  
Diarrhoeal Disease ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Consumer Demographics ◽  
Antimicrobial Susceptibility Tests ◽  
Susceptibility Tests ◽  
The Uk ◽  
Skin Samples

Campylobacter is the leading cause of human bacterial diarrhoeal disease worldwide, with poultry meat products accounting for the majority of human cases. Recent surveys by the Food Standards Agency estimate the Campylobacter prevalence in fresh UK retail chicken to be 41.2%. However, such surveys have not distinguished between broiler chickens produced for different consumer demographics, such as the Halal market. Campylobacter colonisation of broilers is difficult to prevent, especially during routine partial depopulation of flocks. Broilers produced for the Halal market may undergo multiple depopulation events, which may increase the risk of colonisation and subsequent Campylobacter contamination of chicken meat. This project aimed to determine the prevalence and levels of Campylobacter contamination of chicken meat produced for the UK Halal market. Campylobacter was identified and enumerated from the neck skin and outer packaging of 405 Halal chickens. Following culture, isolates were assigned to species via PCR and disc diffusion antimicrobial susceptibility tests determined. Logistic regression analysis assessed risk factors for Campylobacter isolation, the level of Campylobacter contamination among positive carcasses and antimicrobial resistance outcomes. Campylobacter spp. were confirmed in 65.4% of neck skin samples and 17.1% of packaging samples. 13.8% of neck skin samples had the highest level of contamination (>1000 cfu/g). Large birds had a significantly higher number of samples with >1000 cfu/g (p<0.001) and as chicken carcass weight increased, birds were more likely to be Campylobacter-positive (p<0.05). A high prevalence of resistance was seen to ciprofloxacin (42.0%) and 38.5% of samples contained at least one multi-drug resistant Campylobacter isolate. This study demonstrates that Halal chicken has a higher Campylobacter prevalence than non-Halal chicken. Interventions should be introduced to reduce this increased public health risk to consumers.

scholarly journals Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

2017 ◽  
Vol 71 (6) ◽  
pp. 453-460 ◽  
Author(s):  
Ilze Grāmatiņa ◽  
Sanita Sazonova ◽  
Zanda Krūma ◽  
Līga Skudra ◽  
Līga Prieciņa
Keyword(s):  
Meat Quality ◽  
Control Sample ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Sensory Properties ◽  
Biologically Active ◽  
Pork Meat ◽  
Herbal Extracts ◽  
Chilled Pork

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

scholarly journals Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

2020 ◽  
Vol 175 ◽  
pp. 08004 ◽  
Author(s):  
Andrey Alexeev ◽  
Tatyana Alexeeva ◽  
Larisa Enaleva ◽  
Tatyana Tupolskikh ◽  
Nataliia Shumskaia
Keyword(s):  
Mung Bean ◽  
Raw Materials ◽  
Meat Products ◽  
First Grade ◽  
Biologically Active ◽  
Plant Materials ◽  
Biological Value ◽  
Functional Additives ◽  
Carbohydrate Complex ◽  
Germinated Seeds

The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Research objective is development of formulations and technologies for new types of high biological value products, based on combination of meat raw materials with functional additives of plant origin. The work was performed at the Department of Food Technology FSBEI HE «Don State Agrarian University», Persianovsky, Rostov region. The objects of research were the new protein-carbohydrate complexes based on flour from germinated seeds of mung bean, control and model forcemeat based on trim beef of first grade, lean trim pork and mid fat trim pork, and end products. Introduction to the cooked sausage products formulation of mung bean germinated seeds flour has a beneficial effect on the organoleptic properties of the end product and enriches it with biologically valuable substances.

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%.

INFLUENCE OF PROTEIN-CONTAINING ADDITIVES ON THE QUALITY AND BIOLOGICAL VALUE OF PASTA

2018 ◽  
Author(s):  
Г.А. ОСИПОВА ◽  
Н.А. БЕРЕЗИНА ◽  
Т.В. СЕРЕГИНА ◽  
А.Е. ЖУГИНА
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Control Sample ◽  
Meat Products ◽  
Animal Origin ◽  
Technical Documentation ◽  
Biological Value ◽  
Lentil Flour ◽  
Technical Specifications

Цель настоящего исследования – повышение биологической ценности макаронных изделий путем использования белоксодержащих обогащающих добавок растительного и животного происхождения. Обогащающие добавки: мясные продукты – мясо кур (грудная часть тушки) и телятину I категории охлажденную; муку бобовых культур – соевую дезодорированную полуобезжиренную, гороховую и чечевичную; изоляты соевого, горохового и кукурузного белков – добавляли в макаронное тесто, приготовленное по традиционной технологии из муки пшеничной хлебопекарной высшего сорта (ГОСТ Р 52189–2003). Установлено, что для обогащения макаронных изделий рациональны дозировки добавок: мясных 15% от массы муки; гороховой и чечевичной муки и растительных изолятов 10% от массы смеси; соевой муки 7,5% от массы смеси. Выявлено положительное влияние вносимых в макаронное тесто обогащающих добавок на увеличение содержания белка в составе изделий на 1,59–8,19%, повышение сбалансированности аминокислотного состава белков, их биологической ценности на 6–16%, значений коэффициентов утилитарности аминокислотного состава на 0,2–0,26 дол. ед., перевариваемости белков под действием протеолитического фермента пепсина на 11–24%, степени удовлетворения суточной потребности в белке на 1,5–13,4% по сравнению с контрольным образцом без добавок. На макаронные изделия с обогащающими белоксодержащими добавками разработана и утверждена техническая документация – технические условия, технологические инструкции и рецептуры. The purpose of this study is to increase the biological value of pasta by using protein-containing enriching additives of plant and animal origin. Enriching additives: meat products-chicken meat (breast part of the carcass) and veal category I chilled; bean flour – soy deodorized semi-skimmed, pea and lentil; isolates of soy, pea and corn proteins – added to pasta dough prepared according to traditional technology from wheat flour bakery of the highest grade (GOST R 52189–2003). It has been established that the enrichment of pasta products of the rational will of a dosage of the additives: meat 15% by weight of flour; pea and lentil flour and vegetable isolates 10% by weight of the mixture; soya flour is 7,5% by weight of the mixture. The positive effect of the enriching additives introduced into the macaroni dough on the increase in the protein content in the products by 1,59–8,19%, the increase in the balance of the amino acid composition of proteins, their biological value by 6–16%, the values of the utilitarian coefficients of the amino acid composition by 0,2–0,26 units, the digestibility of proteins under the action of the proteolytic enzyme pepsin by 11–24%, the degree of satisfaction of the daily protein demand by 1,5–13,4% compared to the control sample without additives was revealed. Technical documentation – technical specifications, technological instructions and recipes has been developed and approved for pasta with protein-containing additives.

scholarly journals The Measurement of Cadmium, Zinc and Silver in Chicken Meat in Isfahan Province, Iran

2021 ◽  
Vol 15 (2) ◽  
pp. 121-126
Author(s):  
Majid Gholami-Ahangaran ◽  
◽  
Asiye Ahmadi-Dastgerdi ◽  
Shahrzad Azizi ◽  
◽  
...  
Keyword(s):  
Heavy Metals ◽  
Meat Products ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Public Markets ◽  
Isfahan Province ◽  
Permissible Limits ◽  
The Mean ◽  
Meat Samples ◽  
Cadmium Zinc

Background: One of the concerns of consumers of animal protein sources is the residues of heavy metals in meat. The accumulation of these elements in meat and the consumption by humans can cause acute and chronic disorders in the function of vital organs. Methods: For the estimation of cadmium, zinc and silver in the poultry meat products, 100 samples of chicken breasts, thighs, hearts and livers were collected from meat markets in Isfahan Province. The tissues were digested and passed through filter paper, and the cadmium, zinc and silver contents were measured by an atomic absorption spectrophotometer. Results: The mean contents of cadmium in the chicken thigh, breast, liver and heart samples were 0.055±0.021, 0.048±0.023, 0.074±0.031, and 0.012±0.004 mg/kg, respectively. The mean contents of zinc in the chicken thigh, breast, liver and heart samples were 17.19±8.10, 15.70±5.75, 22.10±10.87, and 19.70±10.38 mg/kg, respectively. The concentrations of cadmium and zinc were below the international permissible limits in all samples. The mean concentrations of silver in some chicken thigh, breast, liver and heart samples were 0.0080±0.0044, 0.0048±0.0013, 0.012±0.009 and 0.0036±0.006, respectively. Of note, silver was not detected in most chicken samples. Conclusion: This study did not find cadmium, zinc and silver in the chicken meat samples above the international permissible limits. However, frequent monitoring for heavy metals in poultry meat sold in public markets is warranted to prevent their transmission to the human food chain.

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.

scholarly journals Evaluation of texture of cheese by-products incorporated bread

2020 ◽  
Vol 23 ◽  
Author(s):  
Raquel de Pinho Ferreira Guiné
Keyword(s):  
Factor Analysis ◽  
Bread Wheat ◽  
Control Sample ◽  
Textural Properties ◽  
Wheat Bread ◽  
Nutritional Elements ◽  
Ewe's Milk ◽  
Serra Da Estrela ◽  
Serra Da Estrela Cheese ◽  
By Products

Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.

scholarly journals Evaluation of competitiveness, classification and calculation of customs payments of chicken breeds realized on the market

2020 ◽  
Vol 9 (27) ◽  
pp. 391-400
Author(s):  
Oleg Ilyasovich Katlishin
Keyword(s):  
Consumer Preferences ◽  
Scientific Research ◽  
Meat Products ◽  
Modern Science ◽  
Chicken Meat ◽  
Point Of View ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Poultry Products ◽  
Regional Market

The development of industrial production of poultry products is a permanently relevant task for all regions of Russia, including Perm Region, since chicken meat is a daily commodity of the population because of its reasonable price and high consumer properties. However, today there is no comprehensive scientific understanding of issues related to determining the competitiveness of poultry meat products, this scientific topic requires a study of the competitiveness of chicken meat products presented on the regional market. All this determines the relevance of the study. The purpose of the scientific research in the framework of this article is to assess the competitiveness of selected samples (brands) of chicken breasts sold on Perm market. When choosing the hypothesis of scientific research, the author dwelled on the assumption of insufficient coverage of the problem of increasing and calculating the competitiveness of poultry meat products in modern science. Achieving this goal the following tasks are carried out: consideration of the theoretical foundations of the competitiveness of chicken breasts; an examination of the quality of chicken breasts sold in Perm market; conducting market research on consumer preferences and determining the competitiveness of chicken breasts by value for money and using a comprehensive integrated indicator of competitiveness. The object of the research in this article are samples of chicken breast of various brands sold on Perm market. When assessing competitiveness, the selected samples were considered according to group and economic criteria, according to the “brand awareness” indicator, point scales were used. Also, in the study of chicken breast samples, organoleptic, aesthetic indicators and other criteria for competitiveness were evaluated. For the examination of chicken breast in Perm market, the breasts of the following manufacturers were purchased: JSC “PRODO Perm Poultry Factory”, LLC “Udmurt Poultry Factory”, CJSC Uralbroiler, CJSC Petelinskaya Poultry Factory, LLC Belgrankorm-Veliky Novgorod. As a result of the research, the quality was determined and the tested samples of chicken breasts were ranked, their competitiveness was calculated from the professional objective point of view of product consulting by taking into account the quality per unit of money paid, and the real state of competitiveness in this market segment was determined taking into account consumer requests.

scholarly journals Optimal composition of poultry balls based on natural brown flax bran

2021 ◽  
Vol 845 (1) ◽  
pp. 012080
Author(s):  
T N Suhareva ◽  
V A Babushkin ◽  
A S Ratushny ◽  
K I Toporkova ◽  
N Yu Tolstova
Keyword(s):  
Amino Acids ◽  
Human Body ◽  
Control Sample ◽  
Poultry Meat ◽  
Wheat Bread ◽  
Optimal Composition ◽  
Functional Ingredients ◽  
Biological Value

Abstract The paper established that depending on the number of natural brown flax bran and squash the prefabricated poultry meat does not significantly change its indicators, but the most optimal is sample No. 2 – with the replacement of the wheat bread norm with 50% natural brown flax bran; with the replacement of the water norm with 50% squash – Kurazh. The content of amino acids in Kurazh balls was higher than in the control sample, which indicates their biological value and quality. The study of the content of such acute deficient amino acids as lysine, methionine and tryptophan showed that the Kurage balls exceed the control sample in amino acids: lysine – by 77.6%, methionine – by 125.5%, tryptophane – by 78.1, respectively. A new kind of balls with functional ingredients has a number of useful properties for the human body and may be recommended for gerodietetic nutrition.

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