The article discusses the main trends in processing animal products, the development of technologies to improve their quality and technologies to preserve the quality indicators of the product over time. A review of the effects of ultrasound treatment on beef rumen is presented, and the main directions of ultrasound application are determined. The advantages of ultrasonic processing and its influence on the characteristics of raw meat were researched. The modes and parameters (frequency, intensity and duration) of ultrasound treatment of muscle tissue were established based on the results. This study evaluated the effect of ultrasound treatment on beef rumen's physical, microstructural and organoleptic characteristics. The physicochemical, mineral, microbiological, vitamin and amino acid composition of beef rumen and reticulum were also studied. Based on the results of the presented review, it can be concluded that the development of technologies for processing beef rumen with ultrasound is of potential interest. The optimal parameters are 400 and 600 W/m2, with a frequency of 40 kHz, for 50-60 minutes.
In this article, the rheological and vitamin composition of the dough prepared by adding nettle flour and corn flour as non-traditional raw materials to the composition of pasta under laboratory conditions is studied. The results of previous studies of dioecious nettle have shown that the plant contains a certain amount of carotene, calcium, formic acid and panthenonic acid. These indicators indicate an improvement in the vitamin composition of pasta prepared according to the new recipe. The rheological quality of the dough, the vitamin composition of the finished product prepared according to the first sample, including 20% corn flour and 2% nettle flour (Urtica dioca L) in the recipe, show that the quality of this sample is better than that of the control and second sample, and is approved as an effective sample for the preparation of new types of pasta.
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