Turkey Meat Research Articles

РОЗРОБКА М’ЯСОМІСТКИХ НАПІВФАБРИКАТІВ З М’ЯСОМ ЩУКИ І ПРОТЕЇНОМ НАСІННЯ КОНОПЛІ

Aim. The aim of the work was to substantiate the use of regional, non-traditional types of raw materials, such as hemp seed protein from (Cannabis Sativa L.) and pike meat (Esox lucius) in the technology of meat-containing semi-finished products. Methods. Three experimental samples of meat-containing semi-finished products based on the analog were developed, in which mechanically deboned turkey meat was replaced by pike meat, and hemp seed flour was replaced by hemp seed protein hydrated in a ratio of 1:1 with water in the amount of 8, 10 and 12 %. Results. Studies of functional and technological indicators showed that hydrated protein from hemp seeds in a ratio of 1:1 had the best parameters for introduction into minced meat systems. The water binding capacity of pike meat is 76.41-86.31%, the stress shear is 4.59–6.27 Pa, the plasticity is 25.31–26.17cm2/g×103, which confirms the high functional properties of pike muscle tissue. The introduction of 8–12 % hemp seed protein and 30.5 % of pike into the composition of minced meat-containing semi-finished products increases the water binding capacity of the experimental minced meat up to 97.7 %. The use of hemp seed protein and pike in the recipe of semi-finished products leads to an increase of water binding capacity by 7.45–9.22 %, emulsifying capacity by 8.72–18.21 %, emulsion stability up to 7.65 %, fat holding capacity by 4.18–19.57 %. Use of pike meat and hemp seed protein leads to an increase of protein in finished products by 3.43–12.5 %, a decrease in fat content by 21.01–25.10 % and an energy value of the product by 12.74 %. Conclusions. The use of hydrated hemp seeds protein and pike meat in the technology of patties ensures a high level of functional and technological indicators of minced meat and finished products.

Genetic architecture of white striping in turkeys (Meleagris gallopavo).

White striping (WS) is a myopathy of growing concern to the turkey industry. It is rising in prevalence and has negative consequences for consumer acceptance and the functional properties of turkey meat. The objective of this studywas to conduct a genome-wide association study (GWAS) and functional analysis on WS severity. Phenotypic data consisted of white striping scored on turkey breast fillets (N = 8422) by trained observers on a 0-3 scale (none to severe). Of the phenotyped birds, 4667 genotypic records were available using a proprietary 65K single nucleotide polymorphism (SNP) chip. The SNP effects were estimated using a linear mixed model with a 30-SNP sliding window approach used to express the percentage genetic variance explained. Positional candidate genes were those located within 50kb of the top 1% of SNP windows explaining the most genetic variance. Of the 95 positional candidate genes, seven were further classified as functional candidate genes because of their association with both a significant gene ontology and molecular function term. The results of the GWAS emphasize the polygenic nature of the trait with no specific genomic region contributing a large portion to the overall genetic variance. Significant pathways relating to growth, muscle development, collagen formation, circulatory system development, cell response to stimulus, and cytokine production were identified. These results help to support published biological associations between WS and hypoxia and oxidative stress and provide information that may be useful for future-omics studies in understanding the biological associations with WS development in turkeys.

Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages

There are health concerns with regard to the consumption of sodium. Excessive consumption of sodium is suspected to cause high blood pressure, among other things. Therefore, sodium should be reduced or replaced during the production of food. In the present study, in the first part, raw fermented sausages from pork and turkey meat, produced with reduced NaCl concentrations, were investigated. In a second part, the salts, potassium chloride, magnesium chloride, and calcium chloride were added to the sausages, replacing 50% of NaCl. To elucidate, if the reduction or replacement influences the quality of the sausages, physicochemical and microbiological parameters of the products were analyzed. The data show that a reduction of sodium chloride partly influences the hardness and water activity results of raw fermented sausages, made from pork and turkey meat, the redness and nitrite content of the pork sausages, and the ripening losses and total viable counts of the turkey products. Raw fermented sausages with potassium, magnesium, and calcium as partial substitutes for sodium had differing water activity, pH, hardness, and microbiological results using pork and differing pH, hardness, and microbiological results using turkey meat. A bactericidal effect was observed in raw fermented sausages with calcium chloride in inoculation tests with Listeria monocytogenes due to the pH reduction due to calcium. The results indicate that reduction and replacement of NaCl can influence the final products. Therefore, the producers should carefully evaluate before alteration the NaCl content, if this change influences the product acceptability.

Effect of novel infrared–ohmic thawing method on the thawing rate and minced turkey breast quality

SummaryThe study evaluated the effect of the ohmic thawing method with IR pre‐treatment (unilateral and bilateral) on ground turkey breast that was frozen using various freezing methods, including snap freezing, freezing at −70 °C and −20 °C. The results revealed that the thawing time in ohmic thawing with unilateral and bilateral IR pre‐treatment (in the snap freezing method) was 69.23% and 50.14% shorter compared to the ohmic thawing method without pre‐treatment, respectively. Additionally, the snap freezing method exhibited a significantly higher thawing rate compared to the other freezing methods. Implementing IR pre‐treatment, particularly bilaterally, along with snap freezing, resulted in a reduction of all losses ranging from 20% to 70%. The results of Raman spectroscopy showed that the ohmic thawing method with bilateral IR pre‐treatment resulted in better preservation of protein secondary structure, protein solubility and reduced oxidation of frozen turkey meat. Although the pH changes were not affected by the thawing method, the pH value decreased as the freezing speed reduced. The preservation of meat colour quality was enhanced by increasing the freezing speed and implementing IR pre‐treatment. The results indicate that using IR pre‐treatment can enhance the positive effects of ohmic thawing. Also, the IR type applied showed better results obtained in bilateral mode (P > 0.05).

Assessing the quality of turkey meat pelmeni sold in Moscow retail chains

The quality of turkey meat pelmeni of different brands was assessed. The theses present the results of assessing the packaging and labeling of the pelmeni, as well as the results of evaluating their organoleptic characteristics.

Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys

The objective of this study was to determine impacts of environmental enrichment (EE) on turkey meat quality. A randomized complete block design was used with commercial turkeys (n = 420) randomly assigned to 6 EE treatments (control [C], pecking block [PB], platform [P], wooden platform þ straw bale [PSB], straw bale [SB], and tunnel [T]) across 24 pens (16 to 18 turkeys/pen). At 19 wk, turkeys were weighed (live weight [LW]), and 6 birds per pen were harvested, a subset (n = 96 carcasses) fabricated into wings, drumsticks, and boneless breasts and thighs. From the breast and thigh, samples were taken for pH and drip loss. From the breast, samples were taken for instrumental color and shear force, with remaining breast portions further processed into boneless turkey breast logs. From each log, slices were taken for packaged purge loss (PPL), expressed moisture loss (EML), instrumental color, and texture. All EE treatments were analyzed using PROC GLM. For LW, SB turkeys were lightest, PB turkeys were heaviest, and T, PSB, C, and P were intermediate (P = 0.01). For fresh turkey, EE treatment did not impact the fabrication values, fresh breast color, breast or thigh drip loss, or breast or thigh pH (P > 0.05) and had minimal impact to thigh color with significant differences only in the b* values (P = 0.04). For processed turkey, EE did not impact processing yield, PPL, a*, b*, or texture (P > 0.05). For L*, SB, T, P, and PSB were lighter, C were darker, and PB had intermediate values (P = 0.02). PB, PSB, C, and T had greater EML loss, P had the least, and SB had intermediate EML (P = 0.04). The results indicate some variations of turkey quality due to EE, but the impacts of specific enrichments were not consistent across quality parameters.

Investigation of volatile N-nitrosamine contents of hams with different ingredients produced in Turkey

This study focuses on ham, a product prevalent in Turkey, which has received comparatively less attention in the literature regarding volatile nitrosamine (VNA) content. The research identified VNA levels in hams from different brands and determined VNA levels in ham produced from turkey and chicken meat—categories less studied in the existing literature. VNA determination is performed using gas chromatography-mass spectrometry (GC-MS). Accordingly, the lowest total VNA content was identified in chicken ham (1.46 µg/kg), while the highest total VNA content was observed in smoked turkey ham (21.51 µg/kg). The results of the research indicate that as the brand and composition of ham change, the formations and quantities of VNA derivatives also vary. Additionally, there is a strong relationship between not only the brand and composition of ham but also between the combined effect of brand and composition, and the total volatile N-nitrosamine level. This study demonstrates that the nitrosamines in ham may exceed the maximum standards set by the WHO (10 µg/kg). The study sheds light on potential health implications and underscores the necessity for broader sample accessibility in future studies, despite the limitation of insufficient availability of turkey and chicken ham products in the market.

ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ ПОРТУЛАКА ОГОРОДНОГО (PORTULACA OLERACEA L.) ДЛЯ ОБОГАЩЕНИЯ МЯСНЫХ РУБЛЕНЫХ ИЗДЕЛИЙ

The purpose of the study is to identify the possibility of using the aerial part of purslane in cutlet recipes. Objectives: to determine the dosage of purslane in ground turkey meat, ensuring the best quality indicators of the product; to conduct a tasting assessment of the product; to develop a schematic diagram for the production of semi-finished meat and vegetable products. The components for the production of chopped semi-finished meat products complied with the regulatory documentation: turkey meat – in accordance with GOST R 55365-2012 “Mince meat. Technical conditions" and GOST 32951-2014 "Semi-finished meat and meat-containing products. General technical conditions"; chicken eggs – according to GOST 31654-2012 “Chicken eggs for food. Technical conditions"; onions – according to GOST 34306-2017 “Fresh onions. Technical conditions"; black pepper – according to GOST 29050-91 “Spices. Black and white pepper. Technical conditions"; table salt – according to GOST R 51574-2018; vegetable oil – according to GOST 1129-2013; breadcrumbs – according to GOST 28402-89. Organoleptic and tasting assessment of finished products was carried out in accordance with GOST 31986-2012 (GOST 7269-2015 and GOST 9959-2015) on a 5-point scale. A recipe was developed for turkey meat cutlets with the addition of a plant component – purslane. Purslane was collected in the vicinity of Krasnoyarsk and was added crushed to minced meat in dosages from 3 to 9 % in increments of 3 instead of raw meat. The study of the organoleptic characteristics of the finished minced meat product showed that the rational dosage introduced into the meat cutlet mass of the vegetable ingredient is 6 % of the mass of the minced meat. The test sample with the introduction of 6 % plant component received the highest rating from tasters. Stages for the production of cutlets have been developed with the addition of chopped aerial parts of purslane to the recipe. The use of purslane in the recipe for chopped semi-finished meat products will help expand the range of this type of product, improve the consumer properties of meat products, increase the content of essential components in the composition, and reduce costs.

Prevalence, identification and antimicrobial resistance ofListeria monocytogenesandListeriaspp. isolated from poultry and pork meat

SummaryThe aim of this work was to evaluate the prevalence ofListeria monocytogenesand otherListeriaspp. in chicken, duck, quail, turkey and pork meat, including the antibiotic resistance of isolated strains. A total of 184 meat samples were collected from different retailers in La Rioja (Spain). The presence ofListeriaspp. andL. monocytogeneswere detected in 24.46% and 10.32% of the meat samples respectively.L. monocytogeneswas the predominantListeriaspp. found in chicken, quail and pork meat, whileL. innocuaandL. welshimeriwere the predominant species in duck and turkey meat respectively. A total of thirty‐three strains (55.93%) ofListeriaspp. were found to be multi‐resistant (resistant to ≥3 families of antibiotics). The highest multi‐resistant rates were observed inL. monocytogenes(73.68%) and L. innocua(70.59%), followed byL. ivanovii(50%). Resistance to ampicillin and trimethoprim–sulfamethoxazole were found inL. monocytogenesstrains isolated from chicken, being of special concern, since these antibiotics are used in the treatment of listeriosis. Special measures should be taken to reduce meat contamination such as adequate handling, correct preparation (cooking) and cleaning and disinfection in order to avoid cross‐contamination.

KUŞBURNU İNFÜZYONU İLE MARINASYONUN HİNDİ GÖĞÜS FİLETOLARININ KALİTE PARAMETRELERİ ÜZERİNDEKİ ETKİLERİ

This research investigates the effects of using rosehip infusion as a marinade on the physicochemical, technological, textural properties, and oxidative stability of turkey breast meat. The chemical composition, technological properties, color and textural parameters, pH, and lipid oxidation of marinated turkey samples were determined. Marinades used in reformulated groups were prepared with rosehip at different concentrations (10 g (R1), 15 g (R2), and 20 g (R3)/150 mL). Rosehip-infused marinated samples exhibited lower pH, altered color parameters, enhanced water holding capacity and cooking yield, and increased marinade uptake (especially in R3). In texture analysis, it was observed that the hardness of the samples decreased, while the values of cohesiveness and springiness increased. Notably, rosehip infusion demonstrated antioxidative effects, lowering TBARS values compared to the control. In summary, marination with rosehip infusion presents a promising method to improve the technological and textural qualities of turkey breast meat while protecting against lipid oxidation.

Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits.

The present study aims to develop a statistical tool for turkey breed traceability testing based on meat and carcass quality characteristics. To this end, a comprehensive meta-analysis was performed, collecting data from a total of 75 studies approaching meat and carcass attributes of 37 turkey strains and landraces since the late 1960s. A total of 22 meat and carcass traits were considered variables, grouped in the following clusters: carcass dressing traits, muscle fiber properties, pH, colorimetry, water-capacity traits, texture-related attributes, and nutritional composition of the meat. Once the multicollinearity analysis allowed the deletion of redundant variables, cold carcass weight, slaughter weight, muscle fiber diameter, sex-female, carcass/piece weight, meat redness, ashes, pH24, meat lightness, moisture, fat, and water-holding capacity showed explanatory properties in the discriminating analysis (p < 0.05). In addition, strong positive and negative correlations were found among those variables studied. Carcass traits were positively associated, particularly slaughter weight and cold carcass weight (+0.561). Among meat physical traits, pH showed positive correlations with drip loss (+0.490) and pH24 (+0.327), and water-holding capacity was positively associated with cholesterol (+0.434) and negatively associated with collagen (-0.398). According to nutritional traits, fat and ash showed a strong correlation (+0.595), and both were negatively associated with moisture (-0.375 and -0.498, respectively). Strong negative correlations were found as well between meat protein and fat (-0.460) and between collagen and cholesterol (-0.654). Finally, the Mahalanobis distance suggested a clustering pattern based on meat and carcass characteristics that report information about interbreeding and variety proximity. This study establishes a departure point in the development of a tool for breed traceability guaranteeing aimed at enhancing distinguished, local breed-based turkey meat.

Presence of genes encoding aminoglycoside-modifying enzyme (AME) and virulence factors in high-level aminoglycoside-resistant (HLAR) Enterococcus strains isolated from retail chicken meat in Turkey

In this study, the presence of aminoglycoside-modifying enzyme (AME) and virulence factor genes were investigated in previously isolated 32 high-level aminoglycoside-resistant (HLAR) Enterococcus strains isolated from retail chicken meat in Turkey. At least one AME-encoding gene was detected in HLAR enterococci by polymerase chain reaction (PCR). The ant(6ʹ)-Ia was identified as the most prevalent (87.5%, 28/32) AME gene. The aph(3ʹ)-IIIa (78.13%, 25/32), ant(4ʹ)-Ia (68.75%, 22/32), aph(2ʹʹ)-Ib (62.5%, 20/32), aac(6ʹ)-Ie-aph(2ʹʹ)-Ia (21.88%, 7/32) and aph(2ʹʹ)-Ic (9.38%, 3/32) are the other detected AME-encoding genes in strains. The aph(2ʹʹ)-Id was found in none of the HLAR strains. The aph(2ʹʹ)-Ib and ant(6ʹ)-Ia were identified as the most frequently AME-encoding genes in high-level gentamicin-resistant (HLGR) and high-level streptomycin-resistant (HLSR) strains, respectively. Among the 32 HLAR strains, only E. faecalis MSE61.1 and E. avium MSE63.1 were found capable of hydrolyzing gelatine. All HLAR strains showed α-hemolytic activity except E. durans MG13.4 and E. casseliflavus MGM111.1, which were exhibited β- and γ-hemolytic activity, respectively. It was determined that all HLAR strains, except E. durans MGE13.1 and MGE63.1, contain at least one virulence factor gene. The efaAfm (87.5%, 28/32), acm (65.63%, 21/32) and gelE (37.5%, 12/32) were found to be the most prevalent virulence factor genes. HLAR enterococci strains that have the virulence factor genes may pose a risk to consumer health.

The efficiency of growing turkey for meat

Today, the most dynamically developing branch of livestock farming is poultry, which makes a major contribution to the country’s food supply. Poultry production is characterized by a short reproduction cycle and a quick return on investment. In the poultry industry, approximately 95% comes from chicken meat, 3% from turkey meat and 2% from other poultry. Turkey meat has high nutritional, taste and culinary qualities. Unfortunately, meat products sold through retail chains are not always of high quality. The purpose of the study was to analyze the quality of meat of turkey grown in home and industrial conditions. To conduct this study we selected samples of broiler turkey meat of BUT-9 type grown in farm and industrial conditions. The research material was white and red meat, which was previously cooled at a temperature of +2+4 degrees for 12 hours. Organoleptic, physicochemical and bacteriological studies were carried out. The chemical composition and the energy characteristics of meat were determined. The obtained data were ensured to comply with the requirements for meat quality. White and red meat that had been selected from home-grown broiler turkeys was less sustainable than meat obtained from industrial turkeys. White and red meat from the home system was less stable during storage at t+2+4°C in terms of such indicators as pH, acidity/oxidability ratio, VFA, amino ammonia nitrogen, protein content, microbiological indicators (total microbial count). Studying the storage conditions of turkey meat at t-12-14°C ensured the preservation of home-grown meat for 72 hours, and industrially grown meat - for 96 hours. Based on the results of the study, the following was established. Productivity rates was higher in the domestic system. The slaughter yield of the domestic type was higher by 8.8% for females and by 0.1% for males in comparison with industrial type.

Bacteriological Examination of Deboned Turkey Meat in Gharbia Province

The present work was carried out to evaluate the microbiological quality of deboned turkey meat from the retail outlets in Gharbia province via determination of Aerobic bacterial count (ABC), coliforms count (CC) and isolation and identification of Salmonella, Staphylococcus aureus, Escherichia coli So, this study was carried out on a total of 100 sample of deboned turkey meat including Breast muscle and Thigh muscle of turkey samples (50 of each) that, were collected from local markets of Tanta University Garbia province –Egypt. All samples were transported without delay in a frozen state to the laboratory of animal health research institute – Tanta. Samples were subjected to bacteriological investigations. it was recorded that total bacterial counts showed a higher level of aerobic plate counts showed a higher level of total aerobic plate count observed in Thigh muscle (5.9×109) than the Breast muscle (2.5×106), While, the coliforms count showed a higher mean level observed in Thigh muscle (9.9×106) than the Breast muscle (2.8×105),The Salmonella counts showed a higher incidences observed in Breast muscle (18 %) than the Thigh muscle (12 %), The Escherichia coli counts showed the higher incidences of Escherichia coli count observed in thigh muscle (16 %) than the breast muscle (12 %). While, the higher level of Staphylococcus aureus counts observed in Thigh muscle (16 %) than the Breast muscle (12 %). While present results on the PCR results cleared that, the PCR for detection of Escherichia coli the Photograph of agarose gel electrophoresis of multiplex PCR Gave positive results for stx1 at (614 bp), stx2 at (779 bp) and for eaeA (890 bp) genes for characterization of Enteropathogenic Escherichiacoli. The higher incidences of Enteroppathogenic Escherichia Coli genes observed in stx1 (4 %) followed by stx2 (5 %) and eae A gene (1 %), While, the PCR results of Salmonella Spp cleared that, the agarose gel electrophoresis of multiplex PCR cleared that, the genes for salmonellae includes stn (260 bp), hilA (497 bp) and fimH (1008 bp) virulence genes for characterization of Salmonella species. The genes responsible for pathogenicity of salmonellae includes stn observed in (3 %) of examined samples, followed by hilA (4 %) and fimH 85 %) of examined samples. While, our results on the Staphylococcus aureus cleared that, the Photograph of agarose gel electrophoresis of multiplex PCR of genes responsible for pathogenicity of Escherichia coli includes sea (120 bp), seb (478 bp), sec (257 bp) and sed (317 bp) enterotoxin genes for characterization of S. aureus. The lanes of positive Staphylococcus aureus strains gave positive results for sea gene, seb gene, sec and sed genes. This study concluded that turkey meat possess a higher number of microorganisms like Salmonella, Staphylococcus aureus, Escherichia coli. Also, the presence of Salmonella, Staphylococcus aureus, Escherichia coli in turkey meat products may be due to unsanitary conditions, cross-contamination and post-processing contamination during handling, packaging, storage, distribution and selling on the other hand application of Hazard Analysis and Critical Control Point System (HACCP) which control the technological line of the production at all points from the farm to table to produce a safe product fit for human consumption.

Fast and on-site animal species identification in processed meat via centrifugal microfluidics and isothermal amplification.

We present a novel centrifugal microfluidic approach to rapidly identify animal species in meat products. The workflow requires a centrifugal cartridge for DNA extraction and for preparation of a recombinant polymerase amplification (RPA) reaction, a programmable centrifuge for processing the cartridge and an isothermal reader to perform the RPA. Liquid reagents are pre-stored on the cartridge and the meat sample can be added directly without any pre-treatment. With this system, we are able to identify six different animal species in a single run within one hour. In pork salami containing horse, turkey, sheep, chicken and beef meat, it was possible to identify species levels as low as 0.01%. In beef salami and cooked pork sausages 0.1% of foreign meat could be detected. This novel workflow enables rapid and sensitive species identification in processed meat at the point of need.

Chemical composition, organoleptic, physicochemical, and antibacterial properties of three plants of the lamiaceae family on Escherichia Coli strains

This study aimed to identify biological control methods for contaminated poultry products and the antibiotic resistance associated with the antibiotics used in poultry farming, which are responsible for toxin infections and therapeutic failures in public health. The antibacterial activity of essential oils of Thymus vulgaris, Ocimum basilicum, and Mentha pulegium was tested on 78 strains of Escherichia coli isolated from turkey meat marketed at the point of sale. The essential oils were obtained by hydro-distillation, and their organoleptic quality and physicochemical characteristics were assessed following the standard. Their liquid and mobile appearance characterizes essential oils. The three essential oils studied presented different values for the four physicochemical properties. The antibacterial effect of those essential oils was done on Escherichia coli strains using the direct contact technique on agar. The essential oils showed remarkable antibacterial activities with an inhibition diameter ranging from 10.60 to 21.4 mm compared to the positive control (gentamicin) which is used as a preventive, or curative agent in poultry farming. Moreover, MIC and CMB values are equal, with a CMB/CMI ratio equal to 1, making these essential oils bactericidal. These results lead us to conclude that aromatic and medicinal plant EOs can provide a valid alternative to antibiotic and preservative agents in the fight against toxin infections of foodstuffs of animal origin.

КОМПЛЕКСНОЕ ИСПОЛЬЗОВАНИЕ ПРОБИОТИКА «ПРОЛАКСИМ-В» И СЕЛЕНОСОДЕРЖАЩЕГО ПРЕПАРАТА «НУТРИСЕЛ» ПРИ ОТКОРМЕ ИНДЕЙКИ

The industrial cultivation of turkey is a profitable area of agriculture. Turkey care is the same as for many other domestic birds. But the main difference lies in the size of this bird. This is a relatively large poultry. Today, industrial turkey breeding is a very popular business. And its popularity is gradually growing. For profitable meat production, it is necessary to use certain breeds of modern turkeys, which are distinguished by the highest conversion of feed into meat. They consume less food and turn it into meat in a very short time. Each period of the life of a turkey grown on factory farms is controlled in such a way as to maximize the final weight of the turkey in order to make a profit. The industry has increased the number of poultry raised in factories, thanks to breeding, various feed formulations and modern management methods. In modern production, all turkeys grown in factories are bred exclusively by artificial insemination in order to make production as efficient as possible. Turkeys grown at enterprises are too large and muscular to reproduce naturally, so sperm is collected from male turkeys and injected into female turkeys. Feeding turkeys is a serious matter. The food changes several times during the life of the birds. It is always a feed based on corn and soy, but with a different content of additional vitamins and minerals, depending on the stage of growth of turkeys. The texture of the feed also changes as the birds mature. The results of studies on the effect of the combined use of the probiotic «Prolaxim-B» and the seleniumcontaining drug «NutriSel» on the safety of livestock, the growth of experimental poultry and feed consumption per 1 kg of gain, the chemical composition of the total minced meat of the pectoral and femoral muscles are presented. Scientific and economic experiments were carried out on the farm of IP Ermakov on turkeys of the Hybrid Converter cross. To conduct the experiment, a control group and two experimental groups of 250 heads each were formed. The chemical composition of turkey meat was carried out at the age of 120 days

Development of Technology for the Production of Meat Products of the "Halal" Category for Functional Nutrition

The article is devoted to the development of technology for meat products of the "Halal" category. The authors consider the main problems of the meat industry in the field of the development of meat products of the "Halal" category in accordance with the National Program "Development of meat farming for 2018-2027", as well as the peculiarities of the production of meat products of the "Halal" category in Kazakhstan. A technology for the production of sausages for frying of the "Halal" category based on minced turkey and beef meat for functional nutrition has been developed, organoleptic, physico-chemical parameters of the new product have been studied. The mass fraction of protein is 8 %, the mass fraction of fat is 7 %. The authors of the article have developed a technological scheme for the production of a new product of the "Halal" category, which includes: acceptance of raw materials, cutting, deboning, veining, grinding to 2-3 mm of meat raw materials. At the next stage, meat is cooked at t 2-4 0C for 12 hours, minced meat is prepared (adding jerusalem artichoke 3 %, adding vitamin premix "Rovifarin" in an amount of 1.0 %, as well as spices and garlic according to the developed recipe). At the next stage, the minced meat is stuffed into natural shells with a diameter of (32-44) mm, cooled at t (4 + 2) 0C, stored at t (4 + 2) 0C for 36 hours. During the microstructural study of a sample of boiled and smoked sausage produced using traditional technology, it was found that the mass of the sample was formed from large fragments of muscle, fat and connective tissue (0.7-1.4) microns. The layout of the structural elements of the minced meat is dense, vacuoles and microcapillaries are rounded in shape, sometimes without clear boundaries, merged, with a size of (60-300) microns.

Yumurta Kabuğu Kalınlığı, Yumurta Ağırlığı ve Şekil İndeksinin Çıkış Penceresi ve Hindi Civcivlerinin Cinsiyeti Üzerine Etkileri

The effects of eggshell thickness (EST), shape index (SI) and egg weight (EW) on the hatch window (HW), hatching time (HT), gender of hatched turkey poults hatched were investigated. Total of 150 commercial Hybrid Converter breed turkey hatching eggs obtained from a turkey meat producing integration were used. The effects of these parameters on HW and HT and gender were analyzed via ANOVA-GLM. The hatching window was 656th – 688th hours, and the procedure concluded during the 688th hour of incubation. The incubation was divided into three partitions as early (656 – 667h), midterm (668 – 676h) and late hatches (677 – 688h), with the final 32 hours of incubation divided into 7 partitions (7P) from 1 to 7 as (656 – 664h, 665 – 668h, 669 – 672h, 673 – 676h, 677 – 680h, 681 – 684h and 685 – 688h). A significant relation between EST and gender was found as eggs with thicker EST female chicks hatched more than males (p˂0.05). There was no correlation between gender and EW and SI (p˃0.05). Meanwhile, the number of hatches for 7P, EST, EW and SI were not found to affect the hatch window of turkey eggs (p˃0.05).

Разработка и оптимизация рецептуры ветчинных изделий

Purpose. Scientifically based selection of plant ingredients for use in the technological process for the production of ham products. Materials and Мethods. Samples of chopped ham products were produced using traditional technology in accordance with GOST 23670-2019 in the experimental workshop of Volgograd State Technical University. The recipe for the experimental sample included plant ingredients: chickpea flour and dried vegetables. All studies were carried out in accordance with generally accepted standards in the food industry, including organoleptic, physical and chemical studies. Results. The advantages of pre-hydrating chickpea flour in a 1:2 ratio have been revealed. The superiority of a sample of mince ham product containing 7% chickpea flour and 3% dried vegetables in terms of organoleptic indicators compared to other samples has been established. The physical and chemical characteristics of the developed product meet the regulatory requirements for products in this category. Conclusion. A technology for the production of ham from turkey meat with regional plant components has been developed and optimized, which will increase the profitability of production by partially replacing meat raw materials.