Expediency of creation of technology of production of meat products of long term of storage of the combined structure

Cherednichenko, Olga A.; Bal-Prylypko, Larysa; Паска, Марія; Nikolaenko, Mykola

doi:10.1088/1755-1315/723/3/032086

Cited by 23 publications

(11 citation statements)

References 2 publications

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“…Reserve fats in the body serve as an energy reserve and depot for water. The maximum growth of subcutaneous tissue in animals occurs in the period from 7 to 12 months, and fat tissue between muscles -between 12 and 18 months of life [35], subcutaneous fat and fat between muscles in the form of large layers appears at the age of 18 months [36].…”

Section: Resultsmentioning

confidence: 99%

Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed

Ugnivenko

Nosevych²,

Antoniuk³

et al. 2022

Potr. S. J. F. Sci.

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Selection in meat cattle herds requires caution due to the manifestation of inbred depression in traits that affect the economics of this livestock industry. This paper analyses the productivity of inbred and outbred bull calves of the Ukrainian meat cattle breed and justifies methods of pair selection in purebred herds with natural pairing. In bull calves, the growth of animals and traits of their meat productivity after slaughter were considered. Inbreeding was determined based on their pedigree. Inbred animals tended to have a growth rate of 10.2% from birth to 8 months of age. Afterwards, their average daily gain in live weight decreases sharply compared to outbred peers, who grow faster over a more extended period. From 8 to 18 months of age, it is probably (p >0.95) higher by 27.3% compared to inbred animals. Inbred bull calves have higher variability (Cv,%) in average daily gains. This indicates different adaptations to the environment during the suckling period and after weaning. Outbred animals tend to gain 2.3% of body weight at 12 months, 4.7 at 15 months, and 10.3% at 18 months. Its variability with age decreases by 7.4 points in inbred bull calves and 0.4 points in outbred ones, from 8 to 18 months. The inbred animals spent 29.5% more feed per kg of gain (p >0.95) than the outbred ones. Inbred bull calves vs outbred ones at 15 and 18 months of age tend to improve the expression of meat forms by 1.3 and 2.7%. They are relatively shorter and have a more rounded barrel. As a result, they have a shorter period of rapid growth. With the small size of the Ukrainian meat cattle population, one of the most important problems is reducing genetic variation in beef productivity traits and manifesting inbred depression in them. In purebred commercial herds, the mating of close animals should be avoided. To do this, an "order" for bulls should be made, and pairs should be selected without using inbreeding at different grades. Thus, outbred bull calves will reach live weight more quickly, spending less feed per growth unit, and have better basic slaughter traits.

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Section: Resultsmentioning

confidence: 99%

Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed

Ugnivenko

Nosevych²,

Antoniuk³

et al. 2022

Potr. S. J. F. Sci.

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show abstract

“…The biological feature of this cattle is that its weight gain up to 20 -22 months of age is mainly due to the accumulation of muscle tissue and moderate fat content. The beef of these cattle should be considered lean, and it is in great demand [35], [36], [37]. As a result, it has a high moisture retention capacity and low weight losses during the cooking procedure.…”

Section: Resultsmentioning

confidence: 99%

The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products

Nosevych

Getya²,

Antoniuk³

et al. 2022

Potr. S. J. F. Sci.

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The impact of age, live weight, and growth rate of the bulls of Ukrainian breeds on the area of “muscle eye” (cross-section of m. longissimus dorsi when the carcass is divided into front and rear between the 12th and 13th ribs) was studied. The correlation between the size of the “muscle eye” and the carcass's characteristics and the meat's qualitative indicators was also determined. The research was conducted on the bulls of Ukrainian black-and-white dairy (UBWDB) and Ukrainian meat (UMB) breeds. Living animals “muscle eye” area was determined with the ultrasonic analyser Emperor 860, after slaughter. It was found that UMB bulls have the area of “muscle eye” twice as big as their UBWDB peers. The “muscle eye” area increases when growing the cattle to 400 – 450 kg. In the future, it will be practically independent of the age and weight of the animals and remains stable. An increase in the average daily gains within the breed leads to an increase in the “muscle eye” area. The area of “muscle eye” has a weak negative connection (r = -0.193) with meat tenderness and dry matter content (r = -0.345) and a positive one with slaughter weight (r = 0.614) and slaughter yield (r = 0.653). Of the three parameters (length, depth, and area) of “muscle eye”, the greatest impact on the technological properties of meat has depth. Its increase has a negative connection with meat tenderness (r = -0.810) and moisture (r = -0.474), but it has a positive impact on the moisture retention capacity (r = 0.338) and weight of weighed portion after heat treatment. The obtained results can be used to clarify the optimal growing parameters of the bulls of Ukrainian black-and-white dairy and meat breeds for meat and determine the optimal age and live weight of the cattle slaughter.

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“…Among the flavonoid-rich additives, plant-based antioxidants, a special place belongs to rosemary, whose leaves and stems contain more than 12 types of antioxidants, namely rosemarinic, caffeic, carnosic acids, as well as those that can inhibit the oxidation of ascorbic acid and carotenoid fats (Cherednichenko et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

RODIONOVA¹

2022

Scientific Horizons

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A decrease in the nutritional value and a reduction in the shelf life of meat and meat products occurs primarily due to lipid peroxidation and microbial contamination of the product during the cold chain. The intensive development of organic animal husbandry requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at production facilities. However, although plant extracts look promising as an alternative to antibiotics or chemical preservatives, there is extraordinarily little available information about the effective dose that can be used without the risk of toxic effects in consumers, which determined the relevance of this study. The purpose of this study was to analyse the effectiveness of using plant extracts as natural antioxidants for the meat processing industry. To fulfil the purpose of this study, an analytical method was used. The main factors that reduce the quality and safety of food products during storage were analysed. The paper analyses the effectiveness of using natural, biologically safe antioxidants for the meat processing industry. It was found that the use of bioantioxidants allows minimising oxidative changes and microbial contamination, which can adversely affect the quality of meat and meatbased products. Based on the literature data, it was found that extracts of spicy plants (rosemary, green tea, sage, cloves, mustard, nutmeg, licorice root, ginger, garlic), berries (black currant, cranberry, strawberry, pomegranate, Maki and goji berries, grapes, barberry, plum) and their compositions are effective natural antioxidants that ensure long-term food storage. The intensive development of organic animal husbandry on the territory of Ukraine requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at the production facilities of market operators

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Expediency of creation of technology of production of meat products of long term of storage of the combined structure

Cited by 23 publications

References 2 publications

Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed

Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed

The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products

Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

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