Medical and biological studies of meat polycomponent products based on regional raw materials

Abstract

The article is devoted to the study of the medical and biological safety of consumption of multicomponent meat-rich semi-finished products and semi-smoked sausage. When creating functional products, the approach of multi-ingredient modeling of the future product is applied according to the principle of adding nutritional and biological value. The multi-component nature of the constituent ingredients with different chemical composition makes it possible to obtain products with specified characteristics. There is a problem of ensuring the food safety of the developed product during production, storage and consumption of finished products.
 The purpose of the study was to study the effect of the developed meat-containing polycomponent semi-finished products and semi-smoked sausage on the growth dynamics and the level of metabolic processes of experimental rats when they are introduced into the standard diets of animals in the amount of 30 %. The work was performed on 36 white non-linear rats weighing 160–200 g.
 Medical and biological studies of multicomponent meat-containing products have shown their absence of a negative effect on the growth and development of animals, the level of metabolic processes during the growth period.
 It has been established, that feeding rats with meat-rich polycomponent products in the amount of 30 % of the standard diet increases the live weight of rats by 33–38 % within 3 weeks. Anatomopathological changes in the internal organs of the experimental rats were not detected.
 The inclusion of meat-rich multicomponent products in the diet of rats promotes the strengthening of hematological processes in the body, increases the concentration of erythrocytes in the blood to 8.01±0.11·1012/l, which is 12.7 % higher, compared to the control animals, increases the hemoglobin content in erythrocytes by 45.83–58.33 % higher, compared to the control animals.
 It has been proven, that the consumption of meat-containing multicomponent products by rats leads to an increase in the concentration of total protein by 4.79 %, hemoglobin by 42.12 %, and creatinine by 19.68 %. Enhanced protein synthesis due to intensification of catabolism leads to an increase in bilirubin concentration by 19.12–21.97 % compared to the control rats