One of the main principles of state policy is to define the process of nutrition as a function of the relationship of a person with the environment. Nutrition should promote human adaptation to adverse environmental conditions. In this regard, the functions of nutrition are not only to meet the physiological needs of the body for nutrients and energy, but also to improve human health, prevent alimentary-related diseases associated with nutrition. The aim of the research was to develop the technology of meat products to create innovative technologies of functional products from meat for public catering.
A comprehensive literature search was conducted. An extended search was performed, including a targeted search on the websites of a number of intergovernmental and non-governmental organisations. All links identified in databases and search engines were uploaded to the Covidence systematic review tool for automatic deduplication and blind screening. The generalised material of the analysis represents a new typological basis of the market strategy for the analysis of the practices used by the dominant producers in the meat canning industry. Only a limited number of papers note the possible benefits of using functional ingredients in canned meat for human health, therefore further studies are required that would provide convincing evidence of the benefits of functional ingredients. As scientific evidence increases, researchers and meat producers should make more efforts to inform and educate consumers about the health benefits of functional ingredients used in meat canning.
Ways to ensure the quality and safety of meat processing products are being devised at an intensive pace. To solve these tasks, various "barriers" are used: chemical, physical, microbiological, as well as their combinations. When performing this research, a critical analysis of existing "barriers" as techniques to stabilize the quality of meat products with long shelf life was carried out. It has been revealed that the main preferences of consumers are associated with natural additives that ensure the safety of products. The introduction of modern barrier technologies is a relevant issue as it could ensure the stability of quality indicators during storage. An important task is to use natural raw materials as barriers. To this end, an analysis of the antioxidant activity of extracts from various plant-based raw materials was carried out. The results make it possible to devise technologies for creating film coatings with bioprotective properties. The dynamics of changes in the microbiological contamination of large-piece semi-finished products from beef in the process of storage at different temperatures were studied. It was found that the use of film barrier coatings leads to a restraining of the growth of microflora and has a bacteriostatic effect, which helps extend the shelf life of semi-finished products compared to control samples. The implementation of this study's results could significantly prolong the shelf life of meat semi-finished products, including at positive temperatures, without the risk of microbiological spoilage and loss of quality and functional-technological characteristics.
The main sources of animal protein are meat, milk, eggs and fish. Meat and meat products contain half of the protein a person needs, as well as all the fats, carbohydrates, hormones and other biologically active substances necessary for his life. Meat is the optimal supplier of trace elements such as iron, zinc and selenium.The aim of the work is the need to conduct research on the development of promising methods for processing raw meat and expanding the range, preparing it for the manufacture of high-quality meat products.The presented article is aimed at the development of scientifically-based solutions necessary for the implementation of the technology for the production of combined products through a combination of meat and vegetable raw materials.
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