Microstructural analysis of the quality of forcemeat in smoked sausages

Tishkina, N. M.; Lieshchova, M. A.; Iesina, E.

doi:10.15421/nvlvet8353

Cited by 7 publications

(4 citation statements)

References 7 publications

(7 reference statements)

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“…Гістологічні зрізи з парафінових блоків виготовляли на санному мікротомі: товщиною 5 мкм. Зрізи поміщали на знежирені предметні скельця по 2 на кожне та фіксували над полум'ям спиртівки, забарвлювали гематоксилін-еозином (Krishtoforova et al, 2006;Tishkina et al, 2018). Гістологічні зрізи після забарвлення заливали полістиролом, накривали покривними скельцями і придавлювали.…”

Section: матеріал і методи дослідженьunclassified

Qualitative analysis of dry foods for dogs

Bilan¹,

Gavrilina²,

Konoviy³

et al. 2019

TAVM

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Foods and feed additives are the source of nutrients and biologically active substances for the animal organism. Nutritioousness of the food depends on its chemical composition-the content of protein, fat, carbohydrates, minerals, vitamins. Dry food for dogs has its advantages and disadvantages, but its sanitary safety needs special attention: the presence of microorganisms and fungi in the foods, in particular molds, which secrete toxic products of vital activity-toxins. They can be in raw materials, get into the food due to contact with the means of production, in connection with transportation, storage, together with the used additives, water, by air. In our work the results of qualitative analysis of dry foods for dogs are presented and some of its indicators are characterized. Samples of dry foods for small breeds of dogs of different classes (economy, premium and super-premium) were investigated. Organoleptic, bacteriological, chemical methods and microstructural analysis were used. It is established that in accordance with microbiological indicators dry foods of all classes were safe for small breeds of dogs. The total number of microbial cells and fungi in all samples of dry foods did not exceed the admissible standards; coagulasepositive staphylococci, bacteria of the group of bacillus coli communis (E. coli bacteria), salmonella were not revealed. However, there was an imbalance in the food of economy class for mineral substances (1.9 times) and super premium class for fat (1.3 times), compared to the composition indicated on the packing. According to the microstructural indicators, the conformity of the composition of the investigated food samples to be declared by the manufacturer with the exception of soy concentrate and carrageenan was determined. In the food samples of premium and super-premium class the cereal vegetable components are dominated (up to 65 % and 52 %, respectively). Soybean processing products in the form of soy concentrate in the food of super-premium class have been revealed. Meat-and-bone meal with structure-forming agent carrageenan was the main component of the investigated samples of food of economy class.

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Section: матеріал і методи дослідженьunclassified

Qualitative analysis of dry foods for dogs

Bilan¹,

Gavrilina²,

Konoviy³

et al. 2019

TAVM

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“…В цьому розумінні м'ясо це наступні тканини: м'язева, жирова, сполучна, хрящова, кісткова і кров. У складі м'яса кількісне співвідношення цих тканин коливається в широких межах і залежить від виду, породи, статі, віку, вгодованості, характеру відгодівлі тварин а також в процесі промислової переробки від ступеня звільнення м'яса від тканин другорядного значення (сполучної тканини, хрящів, кісток) (Bozhko et al, 2016;Kryzhska, 2017;Ukrainets et al, 2017;Tishkina et al, 2018). У м'ясі забійних тварин кількісне співвідношення тканин становить: м'язева тканина -50-70%, сполучна -9-14%, жирова -3-20%, кісткова і хрящова -15-22%.…”

Section: вступunclassified

Practical experience and perspectives in solving the problem of complex use of bone raw materials at meat industry

et al. 2018

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The article analyzes the complex of processing of bone raw materials in the production. The project of complex processing of recycled raw materials of meat processing enterprises is offered. It was recommended and substantiated promising directions for the recycling of raw materials for the production of bone flour, bone food animal fats and dry bouillon concentrate. The problems of rational use of recycled resources are shown on the example of processing of raw bones using the lines Y8-FLK for shredding, transportation, fat separation, drying and grinding of the finished product. Products of bone processing on the lines of Y8-FLK – edible bone fat and bone flour. The production of concentrated bone broth is carried out in K7-FV3-B machines, which provide for the continuous removal of fat and broth. The drying of the broth is provided in the drying plant A1-FMU with the use of the process in the vibro-boiling layer of inert material from fluoroplastic cubes. Drying in this way allows to get an animal protein that retains all the nutritional qualities. The dry protein was mixed with flavored fat, dried chopped vegetables and spices. The main factor in the amount of removal of protein components from the bones is the type of raw material – raw bone or bone residue after mechanical admission by pressing. The maximum removal of the protein components was obtained using a bone remnant after mechanical supplementation. Аccording to the project, proposed on the 1st floor of the annex was provided department for the receiving of dry bone, production of bone meal and its storage, on the II-th – a division of bulging of bone fats, on the III-th – a branch of drying broth, the preparation of dry broth with spices, cleansing of bone fat. The project provides for the processing of bone raw materials in the amount of 8 t/s. The technology of processing bone raw materials was carried out as follows: on the lines of Y8-FLK, also – lumbar bones (skull bones, shoulder blades, femur bones), ribbones, vertebrae – 6 t/s., in machines K7-FV3-B – tubular bones and fists (2 t/s). The project allows solving the problem of complex bone processing: production of bone fat, bone meal, dry bouillon.

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“…The excellent quality of smoked sausages determines its competitiveness in the market and makes it the most attractive to the consumer [1][2][3]. The production consists of a number of technological operations including: preparation, salting or pickling, grinding of raw materials, preparation of the mixture, syringing; sedimentation of minced meat; smoking; drying; packaging and storage of the ready product [4,5].…”

mentioning

confidence: 99%

“…Stabilized bacterial yeast cells contained in dairy products improve and restore the gut microbiota, which, in turn, has a positive effect on the level of immunity, general condition of the body, skin [25,26]. Dairy products are a necessary component of the diet for diseases of the gastrointestinal tract, as well as after taking antibiotics [5,27]. The constant intake of lactic acid bacteria in the gastrointestinal tract significantly increases the absorption of vitamins and microelements.…”

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confidence: 99%

Impact of lactic acid product on quality indices of raw meat for the smoked sausages production

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Федорук

Andriichuk

et al. 2021

Vescì Nacyânalʹnaj akadèmìì navuk Belarusì. Seryâ agrarnyh navu

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Conducted research pertains to technologies of animal products processing and the development of biotechnological methods for stabilizing microbial and enzymatic biological leaven for meat.Materials and Methods. The studies were conducted in the conditions of the Research Institute of Food and Animal Processing Technologies and Laboratory of Microbiological Research Methods, Department of Microbiology of Bila Tserkva National Agrarian University. Moisture retaining capacity and bacterial contamination of beef and pork were determined.Results. The effect of processing raw meat with lactic acid product – yogurt on the moisture retaining capacity was experimentally established. With the highest titratable acidity of yoghurt of 100-110 °T, the moisture retaining capacity of pork and beef was inferior to control on 2.13 and 1.29 % and amounted to 51.88 and 62.73 %. Under a titratable acidity of lactic acid beverage of 100-110 °T with total number of lactic acid bacteria on the surface of raw meat, it was 8.1×108 and 8.5×108, which prevailed samples with acidity level of 60-70 °T on 24.5 and 24.3 %.Conclusions. The results of studies have revealed the effect of processing raw meat by yogurt with different titratable acidity on moisture retaining capacity and bacterial contamination.

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Microstructural analysis of the quality of forcemeat in smoked sausages

Cited by 7 publications

References 7 publications

Qualitative analysis of dry foods for dogs

Qualitative analysis of dry foods for dogs

Practical experience and perspectives in solving the problem of complex use of bone raw materials at meat industry

Impact of lactic acid product on quality indices of raw meat for the smoked sausages production

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