The article presents results of the researches on creation of integrated quality management system for food enterprise reflecting branch specifics in a basis of the international ISO standards of series 9000 and the principles of HACCP. Theoretical and practical aspects of construction and development of systems of QMS and HACCP are analysed and the technique of creation of the integrated quality management system (IQMS) of the Raimbek Agro Company is offered. Degrees of compatibility of the international ISO 9001:2015 standard (ST RK ISO 9001-2016) and the principles of HACCP (ST RK 1179-2003 are defined. The conceptual model of the IQMS is offered. Areas of integration of HACCP and QMS systems are also established and the additive model of creation of the IQMS is chosen. The network of the processes of the IQMS of the Raimbek Agro Company on the basis of the carried-out processes integration is created.
In recent years, there has been a growing interest in ostrich breeding, and the commercial breeding of these birds has attracted the attention of new breeders, and it has become a great alternative to agricultural production. The study on the production of pâtés was conducted in 2019 in Almaty (Kazakhstan). During the formation of two new formulations of pâtés, the following safety system parameters were taken into account: microflora development; oxidation number (intensity of oxidation products accumulation). The aim of the study is to obtain the optimal characteristics of ostrich meat preservation in the production of pâtés. As a result of the study, it was found that ostrich meat samples have high nutritional value. Meat is characterized by a high content of protein, low content of fat, and carbohydrates are almost absent. Also, it was found that concentration of arachidonic acid in ostrich meat was 3 times higher as compared to beef (p ≤ 0.05). Therefore, the introduction of inulin and carrageenan polysaccharides into the recipe of ostrich pâtés allows one to significantly improve their shelf life and based on the developed recipe it is possible to start the production of pâtés.
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