The subject of research is standardization as one of the forms of technical regulation in the food industry of Ukraine, in particular in the production of milk and milk products, meat and meat products, determination of safety and quality parameters of the specified food raw materials and finished products made from those, as well as installations and equipment for the food industry. The purpose of the study is to analyze the state of standardization in the production of dairy and meat products, highlight the existing problems and possible ways to solve them, as well as outline the role that the Technical Committee for Standardization 140 “Milk, meat and products of their processing” should play in these processes. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like, abstract-logical approach to the synthesis of research results and the formulation of conclusions. The results of the study. National standards of Ukraine DSTU is the base of the technical regulation in relation to food products and methods of their control. The above also applies to standardization in the field of milk and meat products, which is within the competence scope of the Technical Committee for Standardization 140 “Milk, meat and products of their processing”. Technical Committee 140 carries out significant work to develop new and update existing national standards in accordance with its area of competence, in particular, it has significant success in harmonizing international and European standards. As of January 15, 2021, according to the classification code 67.100 (Milk and milk products) out of 203 standards of the nationwide force, 103 standards (50.7%) were developed by harmonizing the relevant international standards EN, ISO, etc. According to the classification code 67.120 (Meat, meat products and other animal products) – 202 units, 26 units and 14.1 %, respectively, according to the classification code 67.260 (Installations and equipment for the food industry) – 99 units, 86 units and 86.9%, respectively. The issue of attracting extra-budgetary funds for the harmonization of international standards and the implementation of the entire range of works on standardization is urgent. The issue of proper regulatory support for the production and operation of specialized technological equipment for food and processing industry enterprises is relevant, for which it is advisable to combine the domestic traditions of standardization with the priorities of safety and hygiene of machines, as well as ecology, which are in force in international practice. Scope of research results. The results of the studies performed will be used in the field of technical regulation, in particular, national standardization, of milk and milk products, meat and meat products, determination of safety and quality indicators of the specified food raw materials and finished products made from it, as well as installations and equipment for the food industry.
The features of the process of needle injection of raw meats with pickling brines are characterized. A multi-needle pneumatic brine injector with a pushing conveyor is described, as well as experiments on processing whole-muscle meat products with its help. The effect of the yield of pork loin, beef ham and pork neck upon the speed of the transporting rake was studied. The highest yield of loin was obtained at a feed rate of 0.012-0.0125 m/s, for ham – at 0.01-0.0115 m/s. The yield of the neck decreased with the decrease in the feed rate.
Results of studies of dry milk based mixtures for extremal nutrition, obtained by spray drying at various temperatures are presented. Viable cells number, sensorial, physical and chemical parameters are determined. The increase of dry whey protein concentrate (WPC) content from 1% to 6% leads to an increase in the protein content in the product from 25% to 37%. At the same time, the relative rate of dissolution increases by 2.7 times, and the active acidity decreases by 0.16 pH units. It is established that the drying temperature of the mixtures is 130 ± 2 °C at the inlet of the drying tower and 60 ± 2 °C at the outlet, can be is recommended for maximum preservation of the viability of probiotic microorganisms. Streptococcus thermophilus strain turned out to be the most resistant to elevated drying temperatures in comparison with other strains. It is noted that the introduction of WPC effected the survival of probiotic bacteria to survival during drying and storage positively. The smallest losses of viable microorganisms after drying the product were found in test samples with strains of Streptococcus thermophilus and Enterococcus faecium and addition of WPC to the product formulation, while the number of viable cells decreased by 1.7 times and 2.1 times, respectively. It was shown that during 18 months of storage, a high rate of viable cells was for the Enterococcus faecium strain and the addition of WPC and barley malt extract (BME) to the samples, where the losses were 11.8% and 11.9%.
The necessity and expediency of enhancing national standards of the type of technical specifications that norm the safety and quality parameters of meat and dairy products, which is a promising area of technical regulation in Ukraine, are substantiated. It is noted that possible directions for improving national standards that regulate the technical specifications for meat and milk products are the development of new and revision of existing standards aimed at regulating the rheological properties of products, as well as the use of environmentally friendly biodegradable packaging materials. An important direction in enhancing technical regulation is the implementation in national standards of technical specifications for meat and dairy products used to solve issues of food security of the state, in particular, the products laid down for long-term storage or intended to solve food problems of the population during the periods of emergency.
Mechanically deboned poultry meat is a valuable protein containing raw material widely used for the production of meat products. However, it does not have a high resistance to oxidation; therefore, various antioxidants including those of natural origin are used in its composition. The article provides information on the advisability of using rosemary extract and dihydroquercetin to stabilize lipids and interrupt hydrolytic and chain oxidative processes in mechanically deboned poultry meat. The permissible storage time for mechanically deboned poultry meat using the rosemary extract and dihydroquercetin in a chilled state is 96 hours. Research has been carried out on the oxidative processes of the fatty complex of mechanically deboned poultry meat during the refrigerated storage period. Antioxidants prevent the accumulation of peroxides: in the samples with their use, the peroxide number reaches critical values on 6-7 day of storage, without their use - on 3 day of storage. For all samples, a gradual increase in the acid number has been observed; however, for samples without antioxidants its values reach a critical level on the 4 day of storage, with the use of antioxidants - on the 7 day. The active formation of secondary oxidation products has begun from the second day of storage and reached the limit of permissible values in samples without antioxidants after 3 days of storage. In samples with antioxidants, the thiobarbituric number reaches a critical value on the 6 day. It has also been shown that the use of antioxidants contributes to the preservation of sensorial indicators (colour, odour) improving the quality of products. The efficiency of using the rosemary extract and dihydroquercetin as inhibitors of the oxidation of mechanically deboned poultry meat has been confirmed.
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