scholarly journals Development of technology for the production of sausage produce using secondary collagen-containing raw materials

2021 ◽  
Vol 10 (2) ◽  
pp. 282-295
Author(s):  
Natalia Gizatova ◽  
Albert Gizatov ◽  
Liliya Zubairova ◽  
Irina Mironova ◽  
Azat Nigmatyanov ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Positive Influence ◽  
Biologically Active ◽  
Lactobacillus Bulgaricus ◽  
Second Grade ◽  
Meat Processing ◽  
Storage Duration ◽  
Processing Industry ◽  
The Cost

One of the main requirements for modern technologies is to expand the range of meat products by creating combined products with a balanced composition of food and biologically active substances. The purpose of the study was to develop a technology for the production of such combined meat products. The research used secondary meat raw materials of the meat processing industry: horse meat, flank and other beef muscle tissue of the second grade, which, after fermentation by a consortium of microorganisms consisting of the following cultures: Lactobacillus bulgaricus, Bifidumbacterium siccum, Staphilococcus carnosus, were used instead of the main meat raw materials in the production of sausages. The following indicators of ready-prepared products were studied: organoleptic properties, chemical, vitamin and mineral composition, toxicity and harmlessness, storage duration. The results showed that the use of this consortium of microorganisms in the production of sausage products made it possible to use secondary collagen-containing raw materials for processing. The positive influence of the proposed biotechnological method of processing meat raw materials on the organoleptic, physical-chemical, structural-mechanical, microbiological characteristics and biological value of the finished product was revealed. It was found that the use of a consortium of microorganisms increased the quality of finished products. In addition, the proposed technology has the potential to reduce the cost of production and increase the share of waste-free production in the meat processing industry.

Problems and prospects of development of meat processing manufacturings in Ukraine

2019 ◽  
pp. 3-7 ◽  
Author(s):  
Svitlana Ishchuk
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Animal Origin ◽  
Direct Result ◽  
Meat Processing ◽  
Processing Industry ◽  
Product Manufacturing

Production of meat and meat products is one of the key segments of domestic processing industry. In 2018, its share in total food production in Ukraine reached 17.78% (vs. 15.93% in 2013). At the same time, the main problem holding back the development of this segment is the reduction of the raw material base for the industrial processing of meat due to the crisis in animal husbandry, especially in pig and cattle breeding. The purpose of the article is to define the problems and to outline the prospects for the development of meat processing manufacturing in Ukraine, given the current state of the domestic and foreign markets of meat raw materials (chicken, pork, beef, etc.). The meat and meat product manufacturing in Ukraine is dominated by poultry meat, which share has increased by 7.22 pp. in the last six years. Instead, the share of meat products decreased by 6.54 pp. These trends indicate the reduction of advanced processing of meat raw materials. This is largely due to the low level of operating profitability of meat product manufacturing in Ukraine – 2.6% in 2018 vs. 3.7% in 2013, while the profitability of poultry meat manufacturing reached 11.3% (vs. 9.1%). Given the latest global trends in changing consumer preferences in favor of dietary types of meat, this poultry development trend in Ukraine has great prospects, especially in regions where there are no large agricultural companies. In contrast to poultry farming, the trends in domestic pig breeding are mostly negative, due to the decrease in the number of pigs caused by outbreaks of African swine fever. An even more critical situation in Ukraine is with the production of beef and veal, which is a direct result of the cattle livestock population reduction by more than 6 times in the last 25 years, as well as of the high cost of meat procurement. The latter is caused by poor livestock feed base. To overcome this problem, it is necessary to increase the volume of domestic production of compound feeds and their components. In particular, a promising area for the development of meat processing in Ukraine is the production of animal origin feeds, the raw material for which is food waste. Integrated use of meat raw materials will ultimately increase the level of profitability of this segment of the processing industry.

scholarly journals Methods of detecting plant raw materials in meat products – a review

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 299-307 ◽  
Author(s):  
J. Vaňha ◽  
F. Kvasnička
Keyword(s):  
Phytic Acid ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Meat Processing ◽  
Plant Materials ◽  
Processing Industry ◽  
Raw Meat ◽  
Plant Raw Materials ◽  
Quality Markers

The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.

scholarly journals Quality assessment of meatcontaining semi-finished minced products with duck meat

2019 ◽  
Vol 21 (92) ◽  
pp. 8-13
Author(s):  
N. V. Bozhko ◽  
V. I. Tischenko ◽  
V. M. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Second Grade ◽  
Meat Processing ◽  
Biological Value ◽  
Turkey Meat ◽  
Limiting Amino Acids ◽  
Minced Meat ◽  
Further Development ◽  
Positive Effect

An urgent issue for meat processing companies is to expand their product range and increase production, and to make the product economically viable for the consumer. One of the ways to solve this problem is to produce meat-containing foods. Research on the development of new meatcontaining semi-finished formulations using locally sourced meat and animal protein ingredients to make high-value, affordable food available to consumers is promising and needs further development. The purpose of our work was to substantiate the feasibility of production of meatcontaining chopped semi-finished products with duck meat and mechanically deboned turkey meat, expanding the range of meat products, while increasing the biological value. Three model recipes were developed on the basis of the recipe-analogue of “Domashni” cutlets. The possibility of replacing of pork and beef for duck meat and mechanically deboned turkey meat was studied in semi-finished chopped meatcontaining products. The total number of duck meat and mechanically deboned turkey meat (MDTM) was 61%. The other components of the formulations did not change. Combining duck meat with MDTM in the proposed proportions in the meatcontaining systems of the patties allows improving the nutritional and biological value of the product and its quality indicators. Replacing second-grade beef with MDTM and pork with duck meat allows getting model minced meat with functional and technological indicators at the level of traditional patties. The use of secondary protein raw materials, namely MDTM, makes possible to obtain chopped semi-finished products with high nutritional value: increased protein content – 11.96–12.45 g/100 g of food, which is 1.10–5.24% higher than in patties with traditional raw materials; with reduced fat content – by 15% compared to the test samples. The proposed formulations made it possible to increase the biological value of meat-containing chopped cutlets, namely to reduce the number of limiting amino acids from six to two. Replacing of pork and beef in duck meat and MPMO recipes had a positive effect on sensory evaluation of the products. The highest overall score was obtained from the recipe 1 containing 25% duck meat and 36% MPMO.

scholarly journals Crisis management of agribusiness companies (the case of meat processing companies)

2019 ◽  
pp. 31-37
Author(s):  
I. V. Ugrimova ◽  
O. H. Starynets
Keyword(s):  
Crisis Management ◽  
Raw Materials ◽  
Meat Products ◽  
The State ◽  
Government Support ◽  
Meat Production ◽  
Meat Processing ◽  
State Support ◽  
Processing Industry ◽  
Meat Market

Introduction. The article deals with the state of agro-industry in the meat processing industry. As a study re-sult of the meat processing enterprises activity, a problem was identified and the question of the imbalance of relations between producers and processors of meat raw materials was raised. Significant impact on the unsatisfactory structure of the meat market has insufficient number of breeding cattle (cows). The need for anti-crisis measures has forced public authorities to develop a plan that is insufficient to completely eliminate the problem and encourage private farms to produce more cattle. The purpose of this article is to investigate the state and development of the meat processing industry of Ukraine for the period 1990-2018 and to identify possible trends under the condition of the preventive anti-crisis measures application. The research methodology. Methods of statistical generalization, comparison, analysis of structure and dy-namics have been used. Results. An analysis of the structure of the meat production market in Ukraine is provided. The dependence of Ukraine's meat processing industry on imported raw materials has been determined. The reasons of raw material short-age for the meat processing industry of Ukraine are considered. Meat trends in the country have been analyzed. The key problems of the meat market are identified. The dynamics of export and import of meat and meat products are examined. The structure of livestock dynamics in Ukraine from 1990 to 2018 is given. The dynamics of the number of livestock by type of farm is analyzed. The unprofitable maintenance of cattle by private farms has been determined, which requires realization of state support. Conclusions. Measures to support the state of the meat processing industry are proposed: increase of duties on meat products import and introduction of quotas, state support in the field of organization of business associations in the form of cooperatives. It is advisable for enterprises to expand their raw materials base, to explore new markets and to introduce modern energy-saving technologies and technologies of integrated processing of raw materials. Keywords: crisis management, meat processing, manufacturers, processors, raw materials, imports. Exports, cattle, government support.

scholarly journals Food and biological value of meat paste with emulsions from collagen-containing raw materials after technological preparation

2020 ◽  
Vol 58 (4) ◽  
pp. 495-503
Author(s):  
A. V. Meliaschenya ◽  
T. A. Saveleva ◽  
I. V. Kaltovich
Keyword(s):  
Raw Materials ◽  
Age Groups ◽  
Meat Products ◽  
Special Role ◽  
Food Protein ◽  
Meat Processing ◽  
Additional Food ◽  
Processing Industry ◽  
Biological Value ◽  
Promising Source

Currently, animal proteins have a special role in the meat processing industry for meat products. A promising source of additional food protein production is natural collagen-containing raw materials, which can be used as part of protein-fat emulsions. The paper presents the results of research on nutritional and biological value of meat paste using new types of emulsions from collagen-containing raw materials, which have undergone technological treatment with bacteria p. Lactobacillus. To compare the data obtained, the studied samples of paste were compared with paste produces using emulsions from collagen-containing raw materials with no treatment, as well as subjected to hydrolysis. The results of determining indicators characterizing the nutritional and biological value of the developed paste are presented: content of protein, fat, nonessential and essential acids, polyunsaturated fatty acids and minerals. Development of a new method for preparing collagen-containing raw materials to be used in meat products will allow excluding vegetable protein from composition, as well as improving nutritional and biological value of the product. Collagen-containing raw materials used in meat paste will contribute to increase in use of biologically valuable secondary raw materials in meat-processing industry, as well as to expand of the range of high-quality food products of high nutritional and biological value for all age groups of population.

scholarly journals Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

2020 ◽  
Vol 175 ◽  
pp. 08004 ◽  
Author(s):  
Andrey Alexeev ◽  
Tatyana Alexeeva ◽  
Larisa Enaleva ◽  
Tatyana Tupolskikh ◽  
Nataliia Shumskaia
Keyword(s):  
Mung Bean ◽  
Raw Materials ◽  
Meat Products ◽  
First Grade ◽  
Biologically Active ◽  
Plant Materials ◽  
Biological Value ◽  
Functional Additives ◽  
Carbohydrate Complex ◽  
Germinated Seeds

The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Research objective is development of formulations and technologies for new types of high biological value products, based on combination of meat raw materials with functional additives of plant origin. The work was performed at the Department of Food Technology FSBEI HE «Don State Agrarian University», Persianovsky, Rostov region. The objects of research were the new protein-carbohydrate complexes based on flour from germinated seeds of mung bean, control and model forcemeat based on trim beef of first grade, lean trim pork and mid fat trim pork, and end products. Introduction to the cooked sausage products formulation of mung bean germinated seeds flour has a beneficial effect on the organoleptic properties of the end product and enriches it with biologically valuable substances.

Approximating Ukraine’s Laws to Those of the European Union Concerning Meat and Meat Products Cold Chain

2020 ◽  
Vol 9 (3) ◽  
pp. 978
Author(s):  
Kateryna O. RODIONOVA ◽  
Volodymyr M. STESHENKO ◽  
Ivan V. YATSENKO
Keyword(s):  
European Union ◽  
Meat Products ◽  
Legal Regulation ◽  
Cold Chain ◽  
The European Union ◽  
Meat Processing ◽  
Processing Industry ◽  
Eu Legislation ◽  
The Eu

The main objectives of the research were such: to define the concept of cold chain as an object of legal regulation; to find out the content and features of the EU legislation on the safety and quality of meat and meat products during cold chain and its use in Ukraine; to characterize the legal bases of the current legislation of Ukraine on ensuring the safety and quality of meat and meat products during cold chain, to formulate proposals and recommendations aimed at improving the national legislation of Ukraine by approximating it to the EU legislation, which sets requirements for the safety and quality of meat and meat products throughout cold chain. To achieve the abovementioned objectives, the following methods were used: comparative legal, analytical, systemic, dialectical, generalizing, specific-search, structural-functional, semantic, methods of deduction and induction, etc. The content and features of the legal regulation of the safety and quality of meat and meat products in the current legislation of the European Union and Ukraine have been clarified. For the first time, the definition of the term 'cold chain' has been proposed by reference to it in author's editorial, which should influence its clearer scientific and practical understanding. It is determined that the temperature regimes of cold processing, storage and transportation of meat and meat products in Ukraine are regulated by a large number of legal acts, in particular: national standards of Ukraine (DSTU), technical regulations, technological instructions, rules of transportation, etc. It is found that national legal acts do not provide a systematic understanding of the particularities of cold chain legal regulation in the meat processing industry in order to ensure the safety and quality of meat and meat products. As a result of departmental inconsistency, the existing storage temperature parameters for the same product type in different legal acts differ from each other, which does not allow to determine the actual storage periods at different stages of the cold chain. In addition, current legal acts in Ukraine do not provide for constant monitoring of the temperature of cold-processed meat and meat products throughout all cold chain units and the hygienic condition of refrigerators throughout the shelf life. As a result, the cold chain is very difficult to be controlled and requires a large number of factors to be taken into account in order to bring safe and high-quality meat and meat products to the end consumer. According to the results of the research, proposals and recommendations are formulated to improve the national legislation of Ukraine governing the cold chain in the meat processing industry.

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.

The role of feeding in the prevention of non-communicable diseases of poultry

2019 ◽  
Author(s):  
Сергей Енгашев ◽  
Syergyey YEngashyev ◽  
Тамара Околелова ◽  
Tamara Okolelova
Keyword(s):  
Metabolic Disorders ◽  
Raw Materials ◽  
Production Costs ◽  
Biologically Active ◽  
Poisonous Plants ◽  
Minimum Requirements ◽  
The Cost ◽  
Poultry Farming

The book deals with many factors, including anti-nutritional, determining the biological value of feed components. Considerable attention is paid to the minimum requirements that must be imposed on the quality of raw materials and can be met in each economy. Provides information on poisonous plants and weeds that may be present in the plant material and cause phytotoxicity. The causes of diseases of feed nature associated with metabolic disorders, and ways to prevent them. The consequences of technological violations in poultry farming are revealed. The role of the quality of raw materials, biologically active and mineral substances in the prevention of certain diseases of forage nature, increasing the productivity of poultry, reducing the cost of feed and their production costs. It is addressed to specialists and managers of poultry farms, feed industry enterprises, researchers, postgraduates and students.

scholarly journals Agriculture Cooperatives in Lithuania: development issues

2015 ◽  
Vol 3 (4) ◽  
pp. 402-406
Author(s):  
Юлюс Раманаускас ◽  
Julius Ramanauskas ◽  
Римантас Сташис ◽  
Rimantas Stays
Keyword(s):  
Raw Materials ◽  
Evolution Of Cooperation ◽  
Economic Conditions ◽  
Past Century ◽  
Processing Industry ◽  
The Past ◽  
Industry And Commerce ◽  
The Cost ◽  
Representation Of Interests ◽  
Near Future

The evolution of cooperation in Lithuanian agriculture during the past century is analysed in the paper. It was found that cooperation has greatly depended on farming conditions, traditions of communication, state policy with respect to the development of agriculture and cooperation, and various economic conditions. Particularly significant are the specific features of development during transition of economic conditions: weak agricultural structures (farmer’s farms, agricultural companies); the domination of share capital in the processing industry and commerce, and the insufficiency of agricultural and foodstuffs markets. The basis of analysis in this paper are the theoretical preconditions for the principles of development of the activity of cooperatives. It was determined that most prospective preconditions for development of cooperation at present and in the near future emphasize the comparitive weight of the cost of production of raw materials, i.e. cooperatives of facilities, realisation, finance and representation of interests.

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