Development of Raw Semi-dry Sausages Enriched with Colloidal Chelate Complexes of Essential Nutrients

Golik, Alexey Borisovich; Oboturova, Natalya; Blinov, Andrey Vladimirovich; Бахолдина, Т.Н.; Rajabov, Uktamjon

doi:10.1007/978-3-030-96641-6_29

Cited by 3 publications

(2 citation statements)

References 12 publications

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“…Adult stem cells, including adipose tissue-derived stem cells and satellite stem cells (mononuclear adult muscle stem cells), have been considered an alternative source of meat products [54,55]. Adult cells are obtained from animal sources including pig and cattle [56].…”

Section: Starter Cellsmentioning

confidence: 99%

Marketing Strategies for Cultured Meat: A Review

et al. 2022

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Environmentally intense and negative consequences relateing to conventional meat production systems have induced some actors to suggest alternative meat sources. Diseases carried by animals, human perception of cruelty to animals, and public health concerns about cardiovascular diseases have provided the basis for the development of cultured meat. The current market is influenced by many factors, including regulators, affordability, religion, and media perception. The existing cultured meat market is also regulated by legislatures, affordability, consumer religion, and the media. Consumer perception is distributed across various aspects, including ethical priorities, nutritional profile of the meat consumed, age-based acceptance, gender differentiation, political orientation, land-based attitude, education status, socioeconomic factors, and familiarity factor with the existing product in the market. Inhibiting barriers reported among consumers—including low naturalness, safety, nutritional concerns, trust, neophobia, economic, and ethical approaches—should be employed as marketing tactics directly to address their respective concerns. Tissue culture, starter cells, printing, and 3D printing are some of the methods currently being used for the production of cultured meat. Similarly, many hybrid technologies are also being used to produce meat-like products to increase consumer familiarity along and market presence. Existing research frameworks have improved the previous mindset of consumers with media coverage, educational frameworks, and the textural attributes of cultured meat. Additional benefits of CUME may include being environmentally friendly with less production of greenhouse gases. However, consumer trust, affordability, improving nutritional status, and widescale adoption are just a few of the parameters that need to be addressed to enhance consumer acceptability of these products. The aim of this article was to analyze the current state of cultured meat and the marketing content challenges and strategies used to advance public acceptance of cultured meat.

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Section: Starter Cellsmentioning

confidence: 99%

Marketing Strategies for Cultured Meat: A Review

et al. 2022

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“…Violation of trace element metabolism and imbalance of trace elements involved in maintaining homeostasis and normal functioning of the human body at the cell level must be considered in treating a variety of diseases [14]. The main micronutrient risks have been identified in the North Caucasus Federal District of Russia, and the leading directions for the prevention of alimentary-dependent diseases, primarily oncological, cardiovascular, and endocrine diseases, have been identified [15]. One of the most effective solutions to the problem of deficiency of essential trace elements can be the development of daily diet foods enriched with essential trace elements and bioavailable form following the established indicators of deficiency of specific trace elements in a particular region.…”

Section: Introductionmentioning

confidence: 99%

Improving milk quality to prevent microelement deficiencies: a socio-hygienic perspective on adding bioavailable trace elements

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Tuaeva

Baklanova

et al. 2023

Potr. S. J. F. Sci.

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Based on the study of actual nutrition and the availability of macro- and microelements, it was found that the adult population of the North Caucasus Federal District (NCFD) of Russia belongs to the risk group for the development of micronutrient insufficiency associated with a low content in the diet of several essential elements (copper, zinc, calcium, selenium), which are a priority for correction. This is because 89% of the population in the NCFD has a diet that is significantly out of balance both quantitatively and qualitatively, negatively impacting nutritional status and the dispersion of trace elements. It was found that a significant part of the population of the NCFD is characterized by a lack of dairy products in the diet (59.8%), as well as insufficient intake of vitamins B2, B6, C, PP, folic acid, I, Se, Cu, Zn, Mg, Ca, fiber, polyunsaturated fatty acids, tryptophan. Volunteers were selected for the experiment – adult men living in the NCFD. The volunteers took 200 ml of “Voznesenovsky Ecoprodukt” milk (2.5% fatness) for 60 days, produced by a local enterprise using the technology proposed by the authors. Significant violations of mineral metabolism were found in 68.3% of the population at the start of the trial, according to the findings of screening examinations conducted on the hair of the experiment's volunteer participants. Among the priorities for the correction of essential elements are: Se (deficiency in 88.2% of the examined), J (82.2%), Cu (59.1%), Zn (66.7%), Ca (29.8%). The proportion of people with calcium deficiency decreased from 29.8 to 21.5%, copper from 59.1 to 36.2%, selenium from 88.2 to 72.4%, zinc from 66.7 to 38.4%, and iodine from 82.2 to 68.4% when "Voznsenovsky Ecoproduct" was added to the milk diet. At the end of the preventive course, an increase in the concentration in the hair was noted: calcium (by 26.6%), zinc (by 11.0%), copper (by 10.1%), iodine (by 32.5%) and selenium (by 38.9%). Regular consumption of “Voznesenovsky Ecoprodukt” milk allowed to increase the consumption of dairy products among the study participants, to receive a rapid physiological response of the body in the form of an increase in the content of the studied micro- and macroelements in the hair, reducing the number of people with calcium, zinc and selenium deficiency.

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