The article is devoted to the problem of balanced nutrition in modern living conditions. The lack of vitamins, micro and macro elements negatively affects human health. Currently, much attention is paid to the problem of nutrition – new enriched products appear on the shelves, and consumers are increasingly paying attention to their composition and nutritional value. The creation of meat products intended for the prevention and treatment of diseases is an actual direction in the food industry, which has extremely important practical and social significance. The purpose of this work is to increase the nutritional value of sausages by using secondary products of regional plant materials – powdered mustard cake. By steaming the cake, the allyl mustard oil is removed, which gives a specific smell and a burning taste. The resulting additive with a residual essential oil content of not more than 0.05-0.1% is considered suitable for use in the technology of enriched meat products. As a result of the studies, the addition of processed mustard cake in the amount of 6-8 kg per 100 kg of raw meat to cooked and semi-smoked sausages positively affected the functional and technological parameters of the minced systems, as well as the main quality indicators developed in the framework of the experimental prototypes. The use of the indicated plant component in the formulations made it possible to increase the yield of the finished product, as well as to increase the stability of the minced system: in cooked sausages by 6%, in semi-smoked sausages – by 1%. A study of the biological value of protein showed an increase in this indicator in the studied product samples: in cooked sausages, this indicator increased by 1.9%, and in half-cooked sausages by 5.7%. In the test samples, essential amino acids are in more balanced proportions due to the high biological value of the protein.
The purpose of this research was to study the possibility of cattle breeding in a radioactively contaminated area and to develop methods of purifying the animal body from cesium-137 before slaughter to obtain environmentally safe meat. Experiments were conducted on 4 groups of calves of Simmental breed grown with the cows and after weaning in a feedlot or in a fattening complex. The density of radioactive contamination by cesium-137 in the core sector was up to 925 kBq/m 2 , out at grass 851-1110 kBq/m 2 , in the "Clean" area, where the fattening complex was located to 185 kBq/m 2. For the period of cleaning the calves-body with clean feeds, the decrease multiplicity of the cesium-137 content in comparison with the control was 17.0-33.7 times, respectively. Similar results were obtained in the study of animal internal organs (heart, liver, lungs and kidneys). The meat production was safe for use in human food.
The article presents research on the development of a new technology for the production of fermented milk drink based on milk (Holstein breed of cows) using a vegetable additive obtained by extrusion processing of sprouted chickpea grain. The production of fermented milk drinks with the use of such plant additives allows us to develop new multifunctional products due to the content of bioavailable nutrients, vitamins, etc. in the extruded sprouted chickpea grain. The developed production technology and fermented milk drink meet all existing requirements.
The article is devoted to the development of functional meat food products made by partially replacing beef and poultry meat with lentils and carrots. When developing the pate, a partial replacement of grade 2 beef and chicken fillet with lentils and carrots is provided. A technology for the production of pate with vegetable raw materials based on the use of sprouted lentils obtained by processing it with electroactivated solutions of sodium and ammonium chlorides has been developed. Studies of functional, technological and organoleptic parameters of the developed pates have been conducted, which have shown that the proposed pate recipe allows replacing expensive ingredients – grade 2 beef and chicken fillet with lentils and carrots, to get a product that is not inferior in quality to the standard pate preparation technology. The article describes the detailed amino acid composition of the pate under study and compares it with the reference protein.
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