scholarly journals Effects of fermentation on the degree of breaking up of bone particles in meat and bone paste from cattle bones

2021 ◽  
pp. 18-24
Author(s):  
A. Kakimov ◽  
A. Mayorov ◽  
A. Baikadamova ◽  
B. Kabdylzhar ◽  
A. Syuichinov ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Processed Meat ◽  
Ultrasonic Processing ◽  
Meat Industry ◽  
Mechanical Processing ◽  
Industry Waste ◽  
Chemical Hydrolysis ◽  
Urgent Task ◽  
Bone Particles

Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.

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 Mechanically deboned meat

1990 ◽  
Vol 62 (5) ◽  
pp. 369-380
Author(s):  
L. Riihonen ◽  
J. Laine ◽  
P. Linko
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Meat Products ◽  
Raw Material ◽  
Processed Meat ◽  
Meat Industry ◽  
High Protein Content ◽  
Technological Characteristics ◽  
And Storage

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

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.

Artificial meat and the future of the meat industry

2017 ◽  
Vol 57 (11) ◽  
pp. 2216 ◽  
Author(s):  
Sarah P. F. Bonny ◽  
Graham E. Gardner ◽  
David W. Pethick ◽  
Jean-François Hocquette
Keyword(s):  
New Technologies ◽  
Meat Products ◽  
Farming Systems ◽  
Processed Meat ◽  
Low Grade ◽  
Meat Industry ◽  
Ground Meat ◽  
Market Place ◽  
The Future

The global population is estimated to plateau at 9 billion by the year 2050; however, projected food-production estimates would supply for only 8 billion people, using the ‘business as usual’ approach. In particular, the meat industry would need to increase production by ~50–73%. In response, there are several different options that have the potential to satisfy demand and increase production. Some of these options require advanced technologies and many may be considered as ‘artificial’ by different consumer groups. Within the meat industry itself, available technologies include selective breeding, agroecology systems, animal cloning and genetic modification. Alternatively, meat proteins can be replaced or substituted with proteins from plants, fungi, algae or insects. Finally, meat products could be produced using in vitro culturing and three-dimensional printing techniques. The protein produced by these techniques can be considered in the following three categories: modified livestock systems, synthetic meat systems, and meat substitutes. In the future, it is likely that meat substitutes will increase market share through competition with low-grade cuts of meat, sausages, ground meat and processed meat. However, synthetic meat systems and meat substitutes have significant barriers to commercialisation and widespread adoption that will affect their presence at least in the high-end premium sector in the market. To meet growing demands for protein, and in the face of growing competition from other sectors, the conventional meat industry must adopt new technologies and farming systems. These must be tailored to the challenges facing the industry and must effectively respond to consumer demands and the changing market place.

scholarly journals Identification of Raw Materials in Processed Meat Products by PCR Using Species-Specific Primer

2012 ◽  
Vol 27 (1) ◽  
pp. 68-73 ◽  
Author(s):  
Yong-Chjun Park ◽  
Chi-Young Ahn ◽  
Sang-Ook Jin ◽  
Ji-Young Lim ◽  
Kyu-Heon Kim ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Processed Meat ◽  
Specific Primer ◽  
Species Specific

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 The use of pumpkin crumbs in pate technology and their functional characteristics

2019 ◽  
Vol 21 (92) ◽  
pp. 23-27
Author(s):  
I. M. Basarab ◽  
U. R. Drachuk ◽  
I. S. Romashko ◽  
B. I. Halukh ◽  
I. I. Simonova ◽  
...  
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Animal Origin ◽  
Partial Replacement ◽  
Meat Industry ◽  
Functional Ingredient ◽  
Organoleptic Characteristics ◽  
Specialized Equipment

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

scholarly journals Lactoferrin: properties and application. A review

2021 ◽  
Vol 6 (2) ◽  
pp. 128-134
Author(s):  
I. V. Bobreneva ◽  
M. V. Rokhlova
Keyword(s):  
Food Production ◽  
Raw Materials ◽  
Meat Products ◽  
Practical Experience ◽  
Meat Industry ◽  
Processing Technologies ◽  
Multifunctional Protein ◽  
Production Stages ◽  
Priority Method ◽  
Structure And Activity

The current state, prospects for using and priorities in studying multifunctional protein lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding, antibacterial, antiviral and antiparasitic properties of this representative of transferrins have determined quite a wide sphere of its use. The data on the lactoferrin composition, structure and activity are presented. The authors describe the modern methods for lactoferrin extraction and production from dairy raw materials both in the domestic and foreign productions using chromatographic methods for extraction and membrane methods for production. The practical experience in its application for food production, in particular, for meat and fermented dairy products, child and sports nutrition is discussed. An effect of technological process parameters in food production on the LF activity is highlighted. The study analyses an influence of new processing technologies such as high pressure or pulsed electric field in combination with classic methods for thermal processing and drying on the structure and activity of lactoferrin in food. The reviewed studies show that the use of lactoferrin in the meat industry, especially, in finished meat products, has limitations. The data presented in the review suggest a need for searching ways of lactoferrin introduction into meat systems to obtain functional products. One of the top-priority method for LF incorporation into meat products is LF encapsulation as one of the production stages.

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.

MONITORING OF MICROBIOLOGICAL SAFETY AND ESTABLISHMENT OF THE ADJUSTING MEASURES AT VETERINARY AND SANITARY ASSESSMENT OF MEAT PRODUCTS IN JSC «MOROZKO»

2019 ◽  
Vol 1 (3) ◽  
pp. 238-247
Author(s):  
E.V. Pavlova ◽  
◽  
D.I. Udavliev ◽  
V.A. Sorokina ◽  
A.N. Markova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Quantitative Composition ◽  
Customs Union ◽  
Control Points ◽  
Critical Control Points ◽  
Urgent Task ◽  
Microbiological Control ◽  
Normative Requirements ◽  
Microbiological Indicators

Currently, an urgent task for food enterprises of the Russian Federation is to improve the quality and safety of their products through the introduction of a system for analyzing critical control points (HACCP). This is important not only for the health of the population, but also for enhancing the advantages of products. The article presents materials concerning implementation of the principles of HASSP on the enterprise JSC «MOROZKO». Theoretical aspects of system of HASSP are given, problems are analyzed and recommendations about their minimization in the conditions of implementation of technical regulations of the Customs union 021/2011 «About safety of food products» are developed. Data of sanitary and microbiological control at veterinary and sanitary examination of the cooled and frozen meat of different software suppliers are provided to the normalized indicators in compliance with normative requirements of meat and meat products. Need of carrying out monitoring of microbiological indicators for critical control points is proved. On the basis of monitoring of microbiological indicators of raw materials, water, air, the equipment, overalls, hands of workers the assessment of risk of microbial contamination of finished goods by pathogenic microorganisms and microorganisms - activators of damage of raw materials and products is carried out. The quantitative composition of microflora was determined during air monitoring in the workshops of the enterprise. Comparative analysis of the influence of disinfection of different types of the equipment on its sanitary states by washout method from the equipment is carried out.

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