Use of unconventional plant raw material in poultry meat recipe

2021 ◽  
Vol 67 (3) ◽  
pp. 3591-3597
Author(s):  
Aleksandr Lukin ◽  
Natalia Naumova ◽  
Julia Bets
Keyword(s):  
Organic Acids ◽  
Nutritional Value ◽  
Meat Products ◽  
Mineral Elements ◽  
Raw Material ◽  
Poultry Meat ◽  
Brazil Nut ◽  
Poultry Products ◽  
Combined Use ◽  
Freeze Dried

The results of studying the combined use of freeze-dried ground apples (in an amount of 7%) and Brazil nut kernels (in an amount of 5 %) in the technology of baked poultry products are presented. The modification of the recipe made it possible to obtain stuffed meat products with improved consumer properties (apple and nut notes in the smell, slight sourish-sweetish tone in the taste, caramel shades in the color) and increased nutritional value (content of dietary fiber, mineral elements Mo, Au, Cu, B, Mn, W, Be, Sn, Fe, Ca, Mg, P, organic acids, protein) alongside a decrease in the amount of butter by 4%.

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%.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

scholarly journals Fatty acid composition of broiler chicken meat after the combined use of antibiotic and oak bark extract

2019 ◽  
Vol 9 (4) ◽  
pp. 4183-4186
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Poultry Meat ◽  
Bark Extract ◽  
Poultry Products ◽  
Combined Use

With the increase in consumption of poultry products, the requirements for their quality, especially for nutritional and biological value, also increased. As the experience and scientific achievements of recent years shows, these indicators are quite manageable, that is, you can create products with predetermined properties. The aim was to study the combined use of chlortetracycline and Quercus cortex extract. The quantitative ratios of lipids and fatty acids in poultry meat are the main criteria of its quality, and fatty acids are of great importance. Together with essential polyunsaturated fatty acids, the composition and quantitative content of saturated fatty acids are of great importance in the muscle tissue, it plays an important role in providing the necessary ratio of unsaturated and saturated compounds. Under the influence of chlortetracycline and Quercus cortex extract, ambiguous changes in fatty acid composition are observed; primarily, it is due to changes in enzymatic complex of poultry digestive tract and changes in the intestinal microflora. Based on the conducted research, it can be concluded that fatty acid composition of broiler chickens can be corrected adding antibiotic in different ratios and concentrations together with Quercus cortex extract.

scholarly journals Kinetics of convective drying during dehydration of poultry meat products

2021 ◽  
Vol 937 (3) ◽  
pp. 032060
Author(s):  
V Agafonychev ◽  
V Makhonina ◽  
D Roslikov
Keyword(s):  
Physical Properties ◽  
Kinetic Parameters ◽  
Industrial Production ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Convective Drying ◽  
Engineering Practice ◽  
Drying Process ◽  
Research Results

Abstract Convective drying is a common method of dehydration of meat snacks (chips), which largely forms the competitive properties of the finished product. The kinetic parameters of drying (for example, the change in moisture and mass of the drying object during the process, the intensity and duration of drying) are the basis for the development and selection of equipment for the drying section of the industrial production of dehydrated meat products and process control. These indicators were determined experimentally, since they largely depend on the physical properties of a particular drying object, and it is not yet possible to calculate them with an accuracy sufficient for engineering practice. The kinetic parameters of convective drying of salted samples in the form of plates with a thickness of 2, 3, 4, 6, 8, 10 mm, made of chicken fillet meat blocks, have been determined. In order to ensure the adequacy of the research results to the conditions of industrial production, the main stages of the industrial technological process and the characteristics of the raw material samples were physically modeled: the composition of the curing mixture, the dimensions and physical properties of the raw material samples, and drying modes. The presence of complete volumetric evaporation during a period of constant drying rate of samples of raw materials with a thickness of 2, 3, 4 mm was revealed, as well as partial volumetric evaporation (about 90%) for samples with a thickness of 6, 8, 10 mm. A change in the physical mechanism of the drying process in the period of decreasing speed (cessation of volumetric evaporation and a multiple decrease in the intensity of evaporation) has been established. Dependences of the duration of the complete drying process (the sum of the periods of constant and decreasing speed) on the thickness of the raw material samples have been determined (for example, a 4 mm thick sample dries 25% slower than a 2 mm sample). Based on the research results, the possibility of increasing the productivity of the drying equipment (up to 60%) and optimizing the drying agent supply system to the drying object is shown.

Fluoroquinolone Resistance in Campylobacter

2010 ◽  
Vol 73 (6) ◽  
pp. 1141-1152 ◽  
Author(s):  
JAMES L. SMITH ◽  
PINA M. FRATAMICO
Keyword(s):  
Meat Products ◽  
Dna Gyrase ◽  
Poultry Meat ◽  
Fluoroquinolone Resistance ◽  
Campylobacter Coli ◽  
Topoisomerase Iv ◽  
Animal Products ◽  
Poultry Products ◽  
Bacterial Transcription ◽  
Campylobacter Infection

Campylobacter is a commensal in poultry, and therefore, poultry and poultry products are major sources of Campylobacter infections in humans. Fluoroquinolones inhibit the growth of Campylobacter and other microorganisms by binding to bacterial DNA gyrase and DNA topoisomerase IV. These enzymes are associated with bacterial transcription, replication, and chromosome condensation and segregation. Selection pressure in the presence of fluoroquinolones rapidly leads to resistance in Campylobacter, due to the selection for mutations in DNA gyrase. Fluoroquinolone-resistant campylobacters have been found in poultry feces and carcasses, and in retail poultry meat products in most areas of the world. In addition, other food animals and the meat products from those animals have been shown contaminated with fluoroquinolone-resistant campylobacters. Even the removal of fluoroquinolones from use in treating animal diseases has not entirely eliminated the presence of resistant Campylobacter jejuni and Campylobacter coli from animals and animal products. Human exposure to Campylobacter infection could be reduced by using strategies that decrease colonization of chickens by the pathogen.

Sensory, Deterioration and Bacteriological Assessment of Some Ready to Eat Poultry Products

2020 ◽  
Keyword(s):  
Meat Products ◽  
Thiobarbituric Acid ◽  
Poultry Meat ◽  
Meat Processing ◽  
Sensory Panel ◽  
E Coli ◽  
Poultry Products ◽  
Processing Plants ◽  
Hygienic Measures

This study was carried out to assess the quality of some RTE (ready to eat) chicken meat products collected from different poultry meat processing plants in Menofia and Gharbia governorate. a A total of 60 commercially produced RTE poultry products such as chicken ham, chicken shawarma, chicken with herps, smoked turkey and turkey smoked lobes (12 each) were collected from supermarkets and examined for sensory, deterioration criteria and bacteriological quality. The results revealed that the sensory panel scores of all examined RTE poultry meat products samples were generally low especially in chicken with herps, chicken ham and smoked turkey RTE poultry meat products. Moreover, pH values of most of the examined samples were relatively alkaline whereas the lowest value was recorded in smoked turkey samples and highest value was observed in chicken with herps samples. In addition, higher thiobarbituric acid (smoked turkey) and slightly increases of total volatile basic nitrogen values (chicken with herps) were recorded in most of the examined samples. All investigated bacterial counts were significantly high in all examined RTE poultry meat products samples. Staph. aureus was isolated from chicken ham and E. coli strains were isolated from chicken shawarma, smoked turkey and turkey smoked lobes. However, E. coli O157:H7 and salmonella strains failed to be isolated from all the examined samples. It could be concluded that all the examined RTE poultry meat products were deteriorated in terms of sensory, chemical and bacteriological terms and exceeded the limit described by E.S. (3493/2005) for cooked poultry meat products. In addition, these samples were probably produced and prepared under bad hygienic measures which could be responsible for lowering their quality and reduce shelf life.

Assessment of the nutritional and biological value of raw smoked poultry products

2021 ◽  
pp. 66-73
Author(s):  
K.M. Aubakirova ◽  
B.M. Abdraman ◽  
S.Zh. Serikbay
Keyword(s):  
Amino Acid ◽  
Meat Product ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Starter Cultures ◽  
The Body ◽  
Poultry Meat ◽  
Biological Value ◽  
Poultry Products ◽  
Amino Acid Score

In solving the problem of providing the population with high-grade food, an important role belongs to the domestic poultry processing industry as the most effectively developing in the world. At the same time, the market of delicatessen products from poultry meat is not large and it needs to expand the range. Of particular interest is the development of raw smoked products using starter cultures. A comparative commodity science assessment of the biological usefulness of raw smoked whole- muscle poultry meat product is given. As a result of the commodity quality assessment, it was proved that the types of raw smoked products from poultry meat offered to consumers have the best organoleptic properties and nutritional value. In the future, when calculating the biological value of raw smoked products, data from the amino acid score of experimental and control samples were used.Тhe biological value of meat products primarily depends on the quantitative content of essential amino acids and polyunsaturated fatty acids, the degree of availability of nutrients to digestive enzymes and the level of assimilation in the body. In connection with the above, on certain types of experimental meat products, a series of experiments were consistently presented, the results of which are presented in this article. Key words: poultry meat, starter cultures, amino acid score, raw smoked products.

USE OF BRAZIL NUT KERNELS IN THE STUFFED MEAT PRODUCTS TECHNOLOGY

2021 ◽  
pp. 42-53
Author(s):  
A.A. Lukin ◽  
◽  
Ju.A. Betz ◽  
N.L. Naumova ◽  
◽  
...  
Keyword(s):  
Plant Material ◽  
Broiler Chicken ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Mineral Elements ◽  
Brazil Nut ◽  
Chemical Parameters ◽  
Brazil Nuts ◽  
Physical And Chemical

The results of Brazil nut kernels use in the technology of stuffed meat products are presented. The composi-tion and physical and chemical parameters of plant and meat raw materials have been studied. It has been determined that the content of lipids and mineral elements in the nut kernels exceeds their amounts established in chilled broiler chicken shins. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca2+ (2.2 times), Se2+ (2 times), Fe2+ (1.7 times), Mg2+ (1.6 times), P5+ and Zn2+ (by 26%) in the finished product and at the same time it decreases the amount of butter by 8% in the recipe. The Brazil nuts use also adds microelements (Cu2+, Mn2+, Mо4+, Ag+, Au3+, Co3+) and dietary fiber to the composition of meat product.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

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