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.

Biofilms and Meat Safety: A Mini-Review

2018 ◽  
Vol 82 (1) ◽  
pp. 120-127 ◽  
Author(s):  
RONG WANG
Keyword(s):  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Meat Products ◽  
Meat Industry ◽  
Meat Processing ◽  
Complex Interactions ◽  
Meat Safety ◽  
Processing Plants ◽  
High Event ◽  
Multiple Species

ABSTRACT Biofilms are surface-attached microbial communities with distinct properties, which have a tremendous impact on public health and food safety. In the meat industry, biofilms remain a serious concern because many foodborne pathogens can form biofilms in areas at meat plants that are difficult to sanitize properly, and biofilm cells are more tolerant to sanitization than their planktonic counterparts. Furthermore, nearly all biofilms in commercial environments consist of multiple species of microorganisms, and the complex interactions within the community significantly influence the architecture, activity, and sanitizer tolerance of the biofilm society. This review focuses on the effect of microbial coexistence on mixed biofilm formation with foodborne pathogens of major concern in the fresh meat industry and their resultant sanitizer tolerance. The factors that would affect biofilm cell transfer from contact surfaces to meat products, one of the most common transmission routes that could lead to product contamination, are discussed as well. Available results from recent studies relevant to the meat industry, implying the potential role of bacterial persistence and biofilm formation in meat contamination, are reviewed in response to the pressing need to understand the mechanisms that cause “high event period” contamination at commercial meat processing plants. A better understanding of these events would help the industry to enhance strategies to prevent contamination and improve meat safety.

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.

scholarly journals Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

2019 ◽  
Vol 12 (1) ◽  
pp. 54-69 ◽  
Author(s):  
É. Laslo ◽  
É. György ◽  
A. Czikó
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Meat Industry ◽  
Bacterial Isolates ◽  
Isolation And Characterization

Abstract Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

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.

DEVELOPMENT OF TECHNOLOGY FOR A DELICATE LAMB PRODUCT

2020 ◽  
Vol 15 (10) ◽  
pp. 1364-1370
Author(s):  
N.V. Shirokova ◽  
◽  
E.V. Levkovskaya ◽  
I.D. Rysinova ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Industrial Complex ◽  
Meat Industry ◽  
Sustainable Food ◽  
Treatment And Prevention ◽  
Taste And Smell

The article is devoted to the development of technology for obtaining an innovative meat product from mutton. One of the main tasks of the agro-industrial complex is the development of technologies for the production of meat products for general and special purposes. In this context, it should be noted that the creation of meat products intended for the treatment and prevention of diseases is a priority area in the food industry of social and economic importance. To date, certain results have already been achieved in this direction. However, the cluster of functional meat products in the Russian Federation is poorly developed. In terms of organoleptic properties, lamb has features that must be taken into account when developing new products on an industrial basis. Features of taste and smell of meat, its technological properties limit the use of this type of raw material in the production of meat products. The effect of the composition of the injection brine, the formulation of which included infusion of juniper berries, food phosphate "Biofos-90" and curing ingredients, on the quality of the finished product was studied. It was found that the use of a multicomponent injection brine in combination with mechanical processing of mutton promotes the formation of an elasticviscous-plastic structure of the meat system by increasing the functional properties of muscle proteins. The development and improvement of existing technologies for the production of meat products, the rational use of food raw materials predetermine the modern system of creating a sustainable food base for the country. The integrated use of mutton as one of the main raw materials of the meat industry in some regions of our country is also aimed at solving these problems.

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 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.

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.

Identification of antibiotics in meat. Flow cytometry capabilities

Vsyo o myase ◽  
2020 ◽  
pp. 56-60
Author(s):  
Zayko E.V. ◽  
◽  
Kuznetsova O.A. ◽  
Bataeva D.S. ◽  
Grudistova M.A. ◽  
...  
Keyword(s):  
Raw Materials ◽  
Animal Husbandry ◽  
Flow Cytometer ◽  
Poultry Meat ◽  
Meat Processing ◽  
Beta Lactams ◽  
Antimicrobial Substances ◽  
Chemotherapy Drugs ◽  
Processing Plants ◽  
Meat Samples

The problem of the uncontrolled use of antibiotics currently remains unresolved. Step-by-step monitoring of meat using modern methods will reduce the risk of using contaminated meat raw materials for food production. Qualitative monitoring will identify samples containing residual antimicrobial substances. The use of methods for identifying groups of antibiotics will help narrow the search for antibiotics by expensive chromatographic methods. A study was carried out of beef, pork and poultry meat, which is used in meat processing plants in the production of raw smoked sausages, using two methods. At the first stage, using a qualitative microbiological method, the raw meat was evaluated for the presence of antimicrobial substances, then their group was determined using a NovoCyte flow cytometer. According to the results of a study on a flow cytometer, it was found that out of 10 groups of antibiotics that can be determined by the tested method, the group of lincosamides was not found in all meat samples. The most common groups of chemotherapy drugs in pork were sulfonamides – 29.6 %, tetracycline group – 18.5 % and beta-lactams – 14.8 %, and in beef aminoglycosides – 36.7 %, phenicols – 30 % and beta-lactams – 13.3 %. In poultry meat samples, the most common were sulfonamides – 23.2 %, fenicols – 23.2 %, and beta-lactams – 16 %. Five groups of antibiotics were found in all studied types of meat: fenicols, β-lactams, macrolides, polypeptide antibiotics, and quinolones. This indicates their widespread use in animal husbandry and poultry farming.

scholarly journals Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 171
Author(s):  
Robert S. Barlow ◽  
Adam G. Fitzgerald ◽  
Joanne M. Hughes ◽  
Kate E. McMillan ◽  
Sean C. Moore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Supply Chain ◽  
Ex Vivo ◽  
Meat Products ◽  
Red Meat ◽  
Ionization Mass ◽  
Meat Industry ◽  
Quality And Safety ◽  
Australian Context ◽  
Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

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