The choice of methods for storing feed and the processes of their processing in farms is the most important task for maintaining the qualitative composition of feed components, which determined the relevance of our work. In this work, we consider the technology of feed granulation, its features, as well as the technical means used for this process. Two granulation technologies (wet and dry) were analyzed and the advantages and disadvantages of each were identified. Quantitative and qualitative characteristics of feed before and after granulation are considered. The positive effect of granular feed on the breakdown of protein in young cattle, a high digestibility, and, consequently, an increase in the productivity of animals is observed. It should be noted that the granulation of waste processing industry can extend their shelf life and increase overall nutritional value. In addition, processed granular waste in combination with other feeds can replace up to 50.0% of grain in the diets of farm animals. The paper gives a brief analysis of the main manufacturers of industrial granularizers with a ring matrix, as well as the technical characteristics of their products. This analysis confirms the popularity of feed granulation in the Russian Federation, which is confirmed by a wide range of manufactured equipment of various capacities.
Correct and balanced nutrition helps to prevent diseases and improve the general condition of the body. Meat products are one of the main sources of human nutrition. One of the developing sectors of the meat industry is the production of meat rolls. The purpose of the research is to assess the organoleptic and physicochemical characteristics of the investigated poultry roll. The offered poultry roll meets safety requirements, has a high content of trace elements and vitamins due to the use of natural bee honey, concentrated milk whey, fresh garlic, a mixture of starter cultures and orange juice in the recipe. According to the research results, it can be concluded that the finished product has high organoleptic characteristics that meet the requirements and expectations of the consumer. It is advisable to use the product for the nutrition of athletes, children over three years old and in other specialized nutrition.
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.
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