scholarly journals TRADITIONAL MACEDONIAN SAUSAGES WITH STARTER CULTURES

2019 ◽  
Vol 34 (3) ◽  
pp. 657-662
Author(s):  
Aleksandra Silovska Nikolova ◽  
Zlatko Pejkovski ◽  
Daniela Belichovska ◽  
Katerina Belichovska
Keyword(s):  
Meat Products ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Processed Meat ◽  
Meat Processing ◽  
Slow Food ◽  
Expiry Date ◽  
Healthy Life ◽  
The Republic ◽  
Alternative Sources

The Krushevo sausage and The Vevchani Sausage - lukanec are authentic kinds of traditional sausages in The Republic of Macedonia. These traditional sausages are part of the domestic sausages group and, as such, they have very specific characteristics. They recently entered the world ark of flavours supported by the “Slow Food” organization. The purpose of this thesis is to examine whether the leek, in dry condition, as a natural source of nitrates, combined with the starter cultures Bactoferm CS-300 together with SafeProImporous, could produce satisfactory results for making the Krushevo sausage and The Vevchani sausage – lukanec. It has been concluded that, for both types of sausages, the desired color has been reached, without using nitrites which are harmful for our health. The dry leek can be used as a suitable substitute for the chard in powder. The starter cultures helped reaching better sensory characteristics (color of surface and cross section, flavor, scent, texture) of the product, thus getting a traditional product with standardized sensory characteristics and an extended expiry date without using any additives. By using starter cultures and dry leek when producing sausages, practically, the international E-symbols (additives) may be taken out from the label, thus satisfying the needs of the modern consumer. Nowadays, the modern consumers increase the awareness for healthy life, and so they change their diet habits. Having this in mind, they reduce consuming processed meat products or they consume natural processed meat products, which contain less amount of additives. The meat processing companies need to consider using starter cultures and alternative sources of nitrites, thus getting processed meat products with standardized sensory characteristics as well as extended expiry date without using harmful additives.

scholarly journals BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY

2018 ◽  
Vol 15 (30) ◽  
pp. 717-724
Author(s):  
E. E. KURCHAEVA ◽  
V. I. MANZHESOV ◽  
I. V. MAKSIMOV ◽  
V. L. PASHCHENKO ◽  
S. Y. CHURIKOVA ◽  
...  
Keyword(s):  
Economic Efficiency ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Farm Animals ◽  
Processed Meat ◽  
Industrial Complex ◽  
Meat Industry ◽  
Meat Processing ◽  
Processing Plants

The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.

scholarly journals Analysis of the impact of liquidity on the profitability in the medium and large meat processing enterprises in the Republic of Serbia

2021 ◽  
Vol 68 (3) ◽  
pp. 789-803
Author(s):  
Miroslav Čavlin ◽  
Jelena Vapa-Tankosić ◽  
Vesna Miletić ◽  
Miloš Ivaniš
Keyword(s):  
Linear Regression Analysis ◽  
Meat Products ◽  
Multiple Linear Regression Analysis ◽  
Financial Indicators ◽  
Meat Processing ◽  
Return On Assets ◽  
Fixed Assets ◽  
The Republic ◽  
The Impact

Liquidity and profitability are closely related economic categories. The issue of constant balancing between liquidity and profitability, in theory known as "liquidity-profitability trade off", has been the subject of significant interest of the scientific community. There is no consensus on the direction of the impact of liquidity on profitability, but the existence of this impact in practice is confirmed. The aim of this paper is to investigate the impact of liquidity on profitability, based on selected traditional financial indicators, for medium and large enterprises in the group of processing and preserving of meat and meat products of the Republic of Serbia, in the period 2016 to 2019. The findings of a multiple linear regression analysis, show that the ratio of long-term sources and fixed assets in the group of processing and preserving of meat and meat products makes a statistically significant contribution predicting the return on assets.

scholarly journals FEATURES OF FUNCTIONING AND DEVELOPMENT TRENDS OF RHE DOMESTIC MARKET OF SAUSAGE PRODUCTS

2021 ◽  
pp. 116-127
Author(s):  
Halyna Kundieieva ◽  
◽  
Liudmila Martyniuk ◽  
Keyword(s):  
Linear Models ◽  
Meat Products ◽  
Well Being ◽  
Development Trend ◽  
Processed Meat ◽  
Market Segment ◽  
Meat Processing ◽  
Social Market ◽  
High Level ◽  
The Development Trend

The sausage products market is characterized as a social market, the capacity of which can serve as a sign of well-being of the country's population. The main factors of influence on the capacity of the analyzed market are indicated. The growth in value of free time and convenience of foodstuffs makes the research of peculiarities of separate sausage products market segments relevant, namely: cooked and sausage meat products; semi-smoked sausages; cooked, semi-dried, dried, raw-smoked (including "salami") sausages; smoked and baked smoked sausage products. Factor of influence on the formation of the capacity of these segments selected indicator of the employed population. The results of the correlation analysis indicate a significant direct influence of the number of employed population on the capacity of the market segment of sausage products and similar meat products: cooked and sausage meat products, semi-smoked sausages, smoked and baked sausage products. However, the results of the analysis revealed a weak relationship between the number of employed population and the capacity of the market segment of cooked, semi-dry, uncooked and raw smoked sausages (including "salami"). This can be explained by the fact that these sausages are consumed by the population with a high level of income, which implements the philosophy of healthy eating, and therefore refuses to consume processed meat products. The use of the point diagram has allowed to determine the development trend of individual segments of the sausage products market during the period of 2005-2020. The conducted regression analysis has allowed choosing adequate linear models for the selected segments of the sausage products market. It has been established that an increase in the number of employed persons by 1% will lead to an increase in the capacity of the market segment of cooked and sausage meat products by 1.11% and an increase in the market segment of smoked and baked sausage products by 3.85%. This value of the elasticity coefficient makes it possible to classify this segment of sausage products as the premium segment. The results of the study can be used by meat processing enterprises for the formation of their own product policy.

scholarly journals PERLINDUNGAN KONSUMEN TERHADAP PRODUK BERSKALA RUMAH TANGGA TANPA IZIN EDAR (STUDI KASUS PRODUK NUGGET)

2019 ◽  
Vol 2 (2) ◽  
pp. 236-247
Author(s):  
Marini Citra Dewi
Keyword(s):  
Consumer Protection ◽  
Meat Products ◽  
Field Research ◽  
Research Field ◽  
Deterrent Effect ◽  
Processed Meat ◽  
Legal Norms ◽  
Criminal Sanctions ◽  
The Republic ◽  
The Government

ABSTRAKUndang-Undang Republik Indonesia Nomor 8 Tahun 1999 Tentang Perlindungan Konsumen terdapat dalam Pasal 1 angka 1 menyebutkan bahwa perlindungan konsumen adalah segala upaya yang menjamin adanya kepastian hukum untuk memberikan perlindungan kepada konsumen. Jenis penelitian ini merupakan penelitian lapangan (Field Research). Metode yang digunakan dalam penelitian ini adalah penelitian yuridis normative yaitu yang mengacu kepada peraturan perundang-undangan. Data yang diperoleh dianalisa dengan pemahaman atas norma hukum, khususnya peraturan perundang-undangan yang berkaitan dengan tugas pengawasan oleh pemerintah terhadap peredaran produk hasil olahan daging. Berdasarkan hasil penelitian bahwa upaya perlindungan hokum terhadap hak konsumen atas peredaran produk nugget berskala rumah tangga tanpa izin edar adalah memberikan sanksi administrastif dan apabila belum memberikan efek jera, maka akan dikenakan sanksi pidana. BPOM yang ada di setiap provinsi tidak dapat menjangkau keseluruhan wilayah di provinsi sehingga sosialisasi yang diberikan belum menyeluruh ke masyarakat. Keterbatasan pegawai yang dimiliki BPOM juga menjadi salah satu kendala dalam memberikan penyuluhan hokum kepada masyarakat. Regulasi yang dibuat terkait produk pangan yang wajib izin edar telah ada namun pelaksanaannya masih kurang efektif disebabkan adanya beberapa aspek kendala tersebut.Kata kunci: perlindungan konsumen; produk tanpa izin edarABSTRACTLaw of the Republic of Indonesia Number 8 of 1999 concerning Consumer Protection contained in Article 1 number 1 states that consumer protection is any effort that guarantees legal certainty to provide protection to consumers. This type of research is field research (Field Research). The method used in this research is normative juridical research which refers to statutory regulations. The data obtained were analyzed with an understanding of legal norms, specifically the laws and regulations relating to the oversight task by the government of the circulation of processed meat products. Based on the results of research that efforts to protect the law against consumer rights over the distribution of household-scale nuggets products without marketing authorization are to provide administrative sanctions and if they have not provided a deterrent effect, criminal sanctions will be imposed. BPOM in each province cannot reach all regions in the province so the socialization given is not comprehensive to the community. The limited staff owned by BPOM is also one of the obstacles in providing legal counseling to the public. Regulations that are made related to food products that are mandatory for marketing permits already exist, but their implementation is still ineffective due to several aspects of these obstacles.Keywords: consumer protection; products without circular permission

scholarly journals The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

2020 ◽  
Vol 10 (12) ◽  
pp. 4311
Author(s):  
Katarzyna Neffe-Skocińska ◽  
Anna Okoń ◽  
Dorota Zielińska ◽  
Piotr Szymański ◽  
Barbara Sionek ◽  
...  
Keyword(s):  
Starter Culture ◽  
Meat Products ◽  
Probiotic Strain ◽  
Starter Cultures ◽  
Genetic Identification ◽  
Meat Processing ◽  
Food Matrix ◽  
Anaerobic Conditions ◽  
Probiotic Strains ◽  
Pcr Method

Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g −1) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions.

scholarly journals Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 709
Author(s):  
Sofia G. Florença ◽  
Paula M. R. Correia ◽  
Cristina A. Costa ◽  
Raquel P. F. Guiné
Keyword(s):  
Nutritive Value ◽  
Meat Products ◽  
Regression Tree ◽  
Good Alternative ◽  
Classification And Regression Tree ◽  
Categorical Variables ◽  
Final Conclusion ◽  
Edible Insects ◽  
Chi Square ◽  
Alternative Sources

This study investigated the knowledge, attitudes, consumption habits, and degree of acceptability of edible insects (EI) or derived products among Portuguese consumers. This work consisted of a questionnaire survey, undertaken on a sample of 213 participants. For the treatment of data, basic descriptive statistics were used, complemented with chi-square tests to assess some associations between categorical variables. Moreover, a tree classification analysis was carried out using a classification and regression tree (CRT) algorithm with cross-validation. The results indicated that people tend to have correct perceptions about the sustainability issues associated with the use of insects as alternative sources of protein; however, the level of knowledge and overall perception about their nutritive value is low. Regarding the consumption of EI, it was found that only a small part of the participants had already eaten them, doing it mostly abroad, by self-initiative, in a restaurant or at a party or event. Additionally, it was found that the reluctance to consume insects is higher if they are whole, but when they are transformed into ingredients used in food formulations, the level of acceptance increases. Furthermore, men have shown to have a better perception about EI, be more informed about sustainability, and have a higher level of acceptability when compared to women. As a final conclusion, it was observed that the Portuguese still show some resistance to adhere to the use of insects as replacements for meat products, but the market of insect based products can be a good alternative to overpass the neophobia associated with this type of food.

scholarly journals Role of Camel Husbandry in Food Security of the Republic of Kazakhstan

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 614
Author(s):  
Ayan Orazov ◽  
Liudmila Nadtochii ◽  
Kazybay Bozymov ◽  
Mariam Muradova ◽  
Araigul Zhumayeva
Keyword(s):  
Food Security ◽  
Meat Products ◽  
Daily Consumption ◽  
Low Level ◽  
The Past ◽  
Self Sufficiency ◽  
The Republic ◽  
Food Security Indicators ◽  
Security Indicators ◽  
High Degree

This paper examines the problem of food security in the Republic of Kazakhstan over the past 10 years. Based on statistical data, an assessment was made of the prevalence of malnutrition among the population of the country, including children under 5 years of age. There has been a trend towards for an improvement in the nutrition of the population for a few indicators; however, further optimization of food security indicators is required to achieve the goals of sustainable development (SDGs) of the FAO WHO Agenda for the period up to 2050 in Kazakhstan and in its individual regions. The paper reflects data on demographic changes over the past 10 years and its self-sufficiency in basic foods for 2019. A high degree of self-sufficiency in meat products (117.6%) is revealed in the population of the Republic of Kazakhstan. However, self-sufficiency in dairy products is at an extremely low level (0.1%). Camel breeding has been successfully developing in the country over the past 10 years. However, the number of camels in the country is still at a low level. Camel milk can be considered as a great source of macronutrients, its daily consumption partially facilitates the problem of Food Security in Kazakhstan.

scholarly journals Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers

2021 ◽  
Vol 13 (15) ◽  
pp. 8235
Author(s):  
Alfredo J. Escribano ◽  
Maria Belen Peña ◽  
Carlos Díaz-Caro ◽  
Ahmed Elghannam ◽  
Eva Crespo-Cebada ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Meat Products ◽  
Meat Production ◽  
Experiment Study ◽  
Negative Effects ◽  
High Quality ◽  
Cultured Meat ◽  
Production And Consumption ◽  
Alternative Sources ◽  
Negative Impacts

Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.

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