Application of proteases in the meat industry: a review

2020 ◽  
pp. 32-36
Author(s):  
D.V. Khvostov ◽  
◽  
E.A. Konorov ◽  
M.V. Zakharova ◽  
Zh.I. Andreeva-Kovalevskaya ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Globular Proteins ◽  
Structural Features ◽  
High Potential ◽  
Meat Industry ◽  
Rigid Structure ◽  
Bacterial Origin ◽  
Relevant Today ◽  
Separate Class

The rigidity of meat systems is due to many factors, including different ratio of fibrillar and globular proteins, as well as their structural features. The need to soften meat systems with a high content of various types of connective tissue, as well as the possibility of correcting the processes associated with abnormal autolysis during the maturation of meat raw materials and the formation of a dry rigid structure, are relevant today. The review presents the use of peptidases of plant, animal and bacterial origin, including their separate class — collagenases, which are used for tenderizing meat. Also, recombinant targeting proteases that have high potential are presented; so, there is a need to develop effective applications for their use.

scholarly journals Amino-acid composition and balance of collagen containing raw materials

2018 ◽  
Vol 56 (4) ◽  
pp. 492-503
Author(s):  
A. V. Meleshchenya ◽  
T. A. Savelyeva ◽  
S. А. Gordynets ◽  
I. V. Kaltovich
Keyword(s):  
Amino Acid ◽  
Connective Tissue ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Raw Material ◽  
Meat Industry ◽  
Food Protein ◽  
Isoleucine Leucine ◽  
Wide Range

A prospective source of additional food protein in the meat industry is collagen-containing raw materials: pork skin, connective tissue obtained at meat trimming, collagen-containing by-products, etc., which can be used as part of proteinand-fat emulsions. Collagen emulsions have a wide range of functional properties: moisture and fat retention, foam and gelling abilities, emulsifying activity, active foam, emulsions and dispersions stabilizers, so they can be used as a technological additive in the meat industry. Therefore, the most important task in the process is the complete use of collagen-containing raw materials with the maximum implementation of its properties. The paper presents the results of studies on determining the amino acid composition and balance of collagen-containing raw materials: pork skin, beef tendons, lungs, rumen, beef lips and ears, pork ears, udder, spleen, omasum, skin, head, feet, caruncle, stomach and intestines of poultry. It was determined that collagen-containing raw material contains all the essential amino acids: isoleucine, leucine, lysine, methionine and cysteine, phenylalanine and tyrosine, threonine, valine with the amino acid count in the range of 17.1–185.0 %. At the same time, a more balanced amino acid composition in comparison with other types of collagen-containing raw materials is shown by: pork skin, udder, beef lips and trachea, chitterlings, omasum, rumen, lungs and spleen as evidenced by high values of amino acid score (up to 185 %), essential amino acid index (up to 1.1), utility factor of the amino acid composition (up to 0.84), as well as the approximate values of the comparable redundancy index (0.0007–0.0043). The research results confirm the prospectiveness of combining muscle and connective tissue proteins in recipes of meat products of high nutritional and biological value.

On the diagnostics of Adonis L. species (Ranunculaceae) of the Russian flora

2020 ◽  
pp. 3-14
Author(s):  
Aleksandr Luferov
Keyword(s):  
Raw Materials ◽  
Natural Populations ◽  
Structural Features ◽  
Biologically Active ◽  
Scientific Medicine ◽  
Diagnostic Features ◽  
Plant Raw Materials ◽  
Similar Chemical ◽  
Chemical Studies ◽  
Alternative Sources

The article provides brief information about cardiotonic, sedative, cytostatic, diuretic, and antibacterial effects of biologically active compounds of Adonis L. (Ranunculaceae) species. Chemical studies allowed to identify the cardiac glycosides, or cardenolides: or cardenolides: adontoxin, adonitol, adonitoxigenin, acetyldigitoxin and others. In scientific medicine, it is currently allowed to use Adonis vernalis L. Other types of Adonis have a similar chemical composition and are offered as substitutes for this official species, for example, Adonis apennina L. Many Adonis species have limited natural resources, and in some regions are rare, requiring conservation of their natural populations. The search for alternative sources of medicinal plant raw materials, based on this, is relevant. The experimental part of our research was carried out using the morphological and geographical method with the involvement of information on ecology and phenology. For the first time summarizes the diagnostic features of Adonis flora of Russian flora. Previously unknown structural features (shape and size of anthers) were identified that characterize the subgenera Adonanthe and Adonis. Taxonomic study of the genus Adonis of the Russian flora allowed us to determine its species composition, clarify its systematic affiliation, and nomenclature synonyms. 9 species were identified. Of these, 6 are perennials belonging to the subgenus Adonanthe, section Consiligo, which includes 2 subsections: Amurenses (2 species) and Vernales, which is differentiated into 2 rows: Apenninae (2 species) and Vernales (2 species). Subgenus Adonis is represented by 2 sections: Adonis (1 species) and Lophocarpa with sections Aestivales (1 species) and Dentatae (1 species). For all the considered species and varieties, the main distribution areas are given. A key has been compiled to determine the wild Adonis species distributed in Russia.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS

2020 ◽  
pp. 199-213
Author(s):  
I. Kaltovich
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Connective Tissue ◽  
Raw Materials ◽  
Steam Treatment ◽  
Point System ◽  
Technological Parameters ◽  
Genus Lactobacillus ◽  
Rational Process

The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).

scholarly journals Study of lysate activity to modificate collagene raw materials to use in sausage mixture

2018 ◽  
Vol 6 (2) ◽  
pp. 256-263 ◽  
Author(s):  
Andrey Danilov ◽  
Andrey Danilov ◽  
Bayana Bazhenova ◽  
Bayana Bazhenova ◽  
Michail Danilov ◽  
...  
Keyword(s):  
Sodium Tripolyphosphate ◽  
Raw Materials ◽  
Import Substitution ◽  
Optimal Dose ◽  
Meat Industry ◽  
Technological Properties ◽  
Enzyme Solution ◽  
Heat Treated ◽  
Effective Use ◽  
By Products

In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight. Some by-products, including beef rumen, contain collagen-containing tissues which require modification for tenderization and deodorization. In order to modify rumen tissues, the biotechnological method of treatment with an enzyme solution, lysate, obtained from a whole bovine abomasum was preferred to the known method where enzyme solution is prepared from an abomasal mucosa. The purpose of this project was to study the activity of lysate from a whole bovine abomasum for the modification of rumen tissue to use it in cooked sausage formulations. We have suggested the method of obtaining enzyme solution based on infusing the minced abomasum in a reaction mixture – water, chlorohydric acid, and sodium tripolyphosphate – followed by filtering. The dependence of proteolytic and collagenase activities of the solution obtained from phosphate dose introduced have been studied; it have been revealed that 1.5% of tripolyphosphate is the optimal dose for efficient extraction of enzymes from the whole abomasum. Besides, an effect of the enzyme solution on functional and technological properties of a heat-treated rumen has been studied, and the improvement of hydro- and lipophilic characteristics has been revealed. Paste with modified rumen has been developed and found that the maximum possible dose of rumen for use in cooked sausage from horsemeat is 15%. The color on the cut of sausage developed was identical to that of beef sausage. Thus, paste made on the basis of modified rumen contributes to the formation of functional and technological properties, the stabilization of the color characteristics of the final product, as well as the effective use of basic meat raw materials and the expansion of the range of economy class high-protein sausage production.

Features of the formation of pig breeding clusters at the regional level

2020 ◽  
pp. 9-13
Author(s):  
D.N. Osyanin ◽  
◽  
I.V. Petrunina ◽  
Keyword(s):  
Raw Materials ◽  
Meat Industry ◽  
Cluster Approach ◽  
Cluster Policy ◽  
Single Cycle ◽  
Agricultural Enterprises ◽  
Regional Cluster ◽  
The Russian Federation ◽  
Economic Ties ◽  
Further Development

The article deals with the formation of an agroindustrial cluster as one of the most important factors in the socio-economic development of regions. The authors investigate, systematize, classify and generalize financial and economic instruments for supporting the regional cluster policy of the Russian Federation using existing examples. The cluster approach to the development of the meat industry, based on the establishment of close economic ties between agricultural enterprises, leads to the preservation and further development of regional business, in particular - to uninterrupted supplies of meat and other food products. The article discusses the features of the formation of a pig-breeding cluster, which provides the possibility of combining into a single cycle the processing of raw materials, production, storage, transportation and sale of final products.

Directional structural features of globular proteins

1977 ◽  
Vol 66 (1) ◽  
pp. 47-61 ◽  
Author(s):  
G.M. Crippen ◽  
I.D. Kuntz
Keyword(s):  
Globular Proteins ◽  
Structural Features

Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks

1986 ◽  
Vol 49 (6) ◽  
pp. 455-460 ◽  
Author(s):  
B. W. BERRY ◽  
J. J. SMITH ◽  
J. L. SECRIST
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Raw Material ◽  
Sensory Panel ◽  
Texture Profile ◽  
Tissue Levels ◽  
Soluble Collagen ◽  
Beef Steaks ◽  
Low Levels ◽  
Tissue Form

Two separate studies were conducted to evaluate variations in the amount of connective tissue remaining in beef muscle on resultant properties of flaked and formed steaks. Use of chucks rather than rounds as raw material produced greater tenderness, less sensory panel determined connective tissue and lower juiciness scores. As a team of trimmers repeated the instructed trimming procedures on round and chuck muscles over a 3-d period, it appeared that over this time more of the connective tissue was being removed from chuck and less from round muscles. For chuck muscles, more of the soluble collagen was being left on the muscles over the 3-d period. However, these differences in total and soluble collagen did not influence the properties measured. In a second study, which consisted of three (high, intermediate, low) levels of connective tissus in raw materials, texture profile panelists found a greater amount of gristle and webbed tissue (form of connective tissue) in steaks made from raw material with high connective tissue. These steaks with high connective tissue levels were also visually rated as more distorted and fibrous following cooking, with greater hardness and cohesiveness during first bite. Samples from the steaks had higher shear force and Newton values.

Prenatal undernutrition increases fat deposition and collagen content within skeletal muscle in the porcine fetus

2005 ◽  
Vol 2005 ◽  
pp. 37-37
Author(s):  
J. Karunaratne ◽  
C. Ashton ◽  
N.C. Stickland
Keyword(s):  
Skeletal Muscle ◽  
Connective Tissue ◽  
Meat Quality ◽  
Primary Objective ◽  
Fat Deposition ◽  
Collagen I ◽  
Ground Substance ◽  
Meat Industry ◽  
Pilot Studies ◽  
Fat Deposits

Connective tissue content of skeletal muscle plays a key role in meat quality. Previous pilot studies carried out in our lab have indicated that the smallest littermate may have a higher proportion of connective tissue in skeletal muscle (Clelland A., 2001). Connective tissue provides a structure to the muscle belly and is composed of ground substance, fibres and connective tissue cells. A proportion of these three elements of the connective tissue comprise of collagen I and fat deposits. This is an important concept to the meat industry as an increased amount of these components can increase meat toughness and intramuscular fat respectively, both having an impact on the resultant meat quality. The primary objective of this study is to investigate the relationship between undernutrition, collagen and fat content using a naturally occurring model. In the pig, it can be argued that differing levels of nutrition received, in utero, are a major cause of intra-litter variation. Therefore the smallest and largest littermates were chosen and content of collagen I and fat deposition were analysed in the M. semitendinosus of both.

scholarly journals Future of Chondroprotectors in the Treatment of Degenerative Processes of Connective Tissue

2020 ◽  
Vol 13 (9) ◽  
pp. 220
Author(s):  
Stanislav Sukhikh ◽  
Olga Babich ◽  
Alexander Prosekov ◽  
Nikolai Patyukov ◽  
Svetlana Ivanova
Keyword(s):  
Hyaluronic Acid ◽  
Connective Tissue ◽  
Chondroitin Sulfate ◽  
Raw Materials ◽  
The Elderly ◽  
Multipotent Mesenchymal Stromal Cells ◽  
Epidemiological Studies ◽  
Plant Raw Materials ◽  
Kellgren And Lawrence

Osteoarthritis is one of the most common diseases of the connective tissue of the elderly. It was found that most epidemiological studies used the Kellgren and Lawrence system for classification of osteoarthritis, which indicates one of the 5 degrees (0–4) of osteoarthritis in various joints according to the radiographic atlas. It has been proven that chondroprotectors are represented by the following active substances: chondroitin sulfate, glucosamine sulfate or hydrochloride, hyaluronic acid, glycosaminoglycans, extraction preparations from animal or plant raw materials. The sources of raw materials for the manufacture of combined chondroprotectors are known, methods for their preparation and use are described. The main drugs on the chondroprotective market are presented. The effectiveness of their use for the treatment of osteoarthritis has been proven. It was found that preparations containing chondroitin sulfate have anti-inflammatory activity, affecting mainly the cellular component of inflammation, stimulate the synthesis of hyaluronic acid and proteoglycans. Methods of treating osteoarthritis using cell therapy (the use of readily available, highly proliferative, and multipotent mesenchymal stromal cells) are presented.

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