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.
Предмет дослідження. Гребінці птиці, що являють собою відмінне джерело колагенового білка (61% сухої речовини), проте залишаються неналежним чином вивченими та використовуються з належною ефективністю. Мета. Нарощування виробництва курятини в усьому світі призвело до збільшення кількості субпродуктів, що не набули широкого використання, оскільки тільки тушки мають комерційну цінність. Впровадження субпродуктів птиці за допомогою інноваційних технологій переробки й індустріалізації забезпечує важливі економічні результати, адже підвищує вартість усього виробничого ланцюга. Крім того, глобальні тенденції у сфері сталого розвитку та циклічної економіки зумовлюють необхідність використання зазначених субпродуктів як сировини, придатної для використання у різноманітних сферах. Це дозволяє уникнути накопичення (або утилізації) цих продуктів, які спричиняють екологічні проблеми та додаткові витрати, бо на субпродукти курей, включаючи голови, шкури, пір'я, гребінці, кістки, кишки, кров, жирову тканину, ноги, кишки, припадає 37% від загальної живої маси тварини. Методи. Сучасні нормативні та аналітичні дані щодо субпродуктів птахопереробної промисловості, а саме гребінців птиці. Результати. Досліджено схему перероблення субпродуктів, а саме гребінців курей і півнів, яка включає наступні операції: відділення від голів, промивання, ошпарювання, зняття плівки, пакування в споживчу тару або формування блоків перед заморожуванням; заморожування. Досліджено фізико-хімічний склад гребінців. Визначено, що гребінці містять: білка – від 7,5% до 10,4%, жиру – 2%, вологи – від 86,2% до 87,7%; рН складає 6,5. Досліджено амінокислотний склад, проаналізовано мінеральний та вітамінний склад гребінців курей та півнів. Визначено, що лімітуючих амінокислот у гребінцях немає. Визначено високий вміст оксипроліну та проліну (в 5,0 і 1,1 рази відповідно більше ніж у м’ясі курей першої категорії), що свідчить про присутність значної кількості сполучнотканинних білків у складі гребінців. Виявлено у них високий вміст макро- та мікроелементів порівняно з м’ясом курей першої категорії: заліза в 15 разів більше, цинку в 2 рази, хрому – в 112 разів. Сфера застосування результатів. Виробництво субпродуктів птиці.
The state when all people at any time have physical and economic access to safe and wholesome food sufficient to satisfy their physiological needs and benefits necessary for an active and healthy lifestyle is denominated as food security its principal components being: availability as the degree of actual or potential affordability of food in a certain group of the population during a certain period; accessibility, as the degree of the population’s ability to receive food at its disposal during a certain period of time; consumption, as the ability of the population to provide enough nutritious food for a certain period of time. The concept of food security, along with economic aspects, incorporates a number of technical components: alimentary and nutritional value of food, other physical and chemical characteristics, suitability for transportation and short-term and long-term storage. The technical regulation is the legal regulation of relations in the field of determining and fulfilling mandatory requirements for product characteristics or related processes and production methods. The principal directions for taking into account food security requirements in technical regulation are rational consumption norms, state food resources, food safety and certain indicators of their quality. Principal directions of implying food security fundamentals in the frames of technical regulation and standardization are specified as well as the algorithm of expedient involvement of the basics of food safety in regulatory norms. The consideration of the principles of food security in technical regulation can be fulfilled by developing normative documents that contain norms concerning long-term storage, amending existing regulatory documents, the scope of which are certain foods, with relevant sections as well as the development of documents that will normalize, if necessary, special methods for research of long-term storage products, such as butter and frozen meats. It is stated that specialized refrigerators and storage facilities, can carry out long-term storage of butter and meats for periods exceeding those specified in the national standards. It is possible to develop standards defining the terms and conditions of long-term storage of foods in the conditions of enterprises of the state reserve system. Another possible solution to the existing problem is the introduction of provisions regarding special requirements for long-term storage of foods in the state reserve, these involved in solving the issues of the food security, to the norms in force. Key words: food security, long-term storage, food safety, standards, butter, frozen meat, technical regulation.
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