Determination of Toxicity of Chopped Meat-Based Semi-Products in Vivo

Abstract

At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and food value of proteins of these cultures are most close to animal proteins – of meat, fish and also milk. Among the essential quantity of vegetable raw material that contains protein (33 - 50 %), the special place is occupied by lupine, characterized as an important reserve of high-quality protein substances at the World congress in 1991 in the USA [1]. There were elaborated certain recipes of meat chopped semi-products, based on beef that contains 5 %, 10 %, 15 % of lupine flour and 0,5 % of elecampane root powder. There were carried out the studies on the determination of toxicity of functional raw material and cutlets with 10 % content of lupine flour and 0,5 % of elecampane on white mice organisms. There were used methods, based on toxic substances extraction from forages and peeled gains under condition of the intra-stomach administration and cutlets feed during 10 days. Blood was taken for hematological studies in mice, fed by functional cutlets. It was proved, that these products have no toxic influence on organisms. At the pathoanatomical dissection, any macroscopic changes in tissues were not revealed, blood hematological results are within norm. The best sample № 2 with 10 % content of lupine flour and 0,5 % of elecampane was determined by the gustatory method. It was determined, that functional meat chopped semi-product may be included in the ration for the sound, treating-prophylactic nutrition.

Determining the effect of lupin flour and inula on the flow of metabolic processes in the organism

“…The methods for determining toxicity under conditions of intragastrical introduction of the extract, determining toxicity of the finished 10 % cutlets under conditions of feeding them to white mice as the main feed for 10 days, hematologic research, as well as the formulation and the technology of preparation of functional cutlets with lupin flour and inula are presented in paper [20].…”

Implementation of the concept of healthy food in restaurants

“…Eating foods enriched with sea algae, removes toxins, heavy metals and radionuclides, normalizes the function of the Central nervous system; eliminates mineral deficiency; reduces blood viscosity and improves vascular tone; promotes normal functioning of the thyroid gland and increases immunity. Today, the actual direction of the food industry are the production of foodstuff, which, due to the presence in its composition of biologically active components that can improve human health, to ensure and improve the functioning of all systems and body functions [19,20].…”