Meat Semi-finished Products Research Articles

Substantiation of the recipe and study of a complex indicator of the quality of mincemeat for the production of culinary meat and vegetable semifinished products for special dietary consumption (for athletes)

The article substantiates the mincemeat recipe for the production of culinary meat and vegetable semifinished products for special dietary purposes for athletes. Based on the monitoring of the food market, it was concluded that it is promising to expand the range of sports nutrition by combining mincemeat with vegetable raw materials. The development of functional food products for special dietary nutrition with increased nutritional and biological value will expand the range of new food products. The choice of vegetable raw materials, namely powders from porcini mushrooms, carrots, spinach and sesame seeds, is substantiated. A recipe for mincemeat based on chicken meat with the addition of powders of porcini mushrooms, carrots, spinach and sesame seeds has been developed, organoleptic, functional and technological indicators have been studied, energy and biological value of meat and vegetable semi-finished product has been calculated. Based on the results of the researches, a technology for the production of culinary meat and vegetable semi-finished products for special dietary consumption (for athletes) is proposed. It is shown that the mincemeat can be classified to functional products in terms of protein content, vitamins B1 and PP, calcium, potassium, magnesium, phosphorus, iron and β-carotene. The qualimetry method was used to calculate a complex quality index. To determine the characteristics of meat and vegetable mincemeat, the following indicators were chosen: organoleptic properties (appearance, taste, smell, color, texture), physico-chemical indicators (moisture content, fat content, moisture-binding capacity), nutritional and biological value (protein content, fats, carbohydrates, calcium, potassium, vitamin B1, energy value) The comprehensive quality indicator was 0.942, which is “very good” (excellent) on the Harrington desirability function scale. The developed mincemeat can be recommended for nutrition of athletes, as well as to meet consumer demand for functional food products. Key words: mincemeat, vegetable raw materials, porcini mushrooms, carrots, spinach, semi-finished meat and vegetable products, a comprehensive quality indicator.

Functional and technological properties of meat semi-finished products with BAA

The article presents the basic information about the functional and technological properties of semi-finished meat products with biologically active additives of vegetable powders: fiber, chia seeds, ground black pepper. The choice of a biologically active fiber supplement, chia seeds, for the creation of a meat semi-finished product for functional purposes is substantiated. The moisture-binding, moisture-retaining and fat-retaining abilities of minced meat for the production of meat semi-finished products for functional purposes have been determined and analyzed. The optimal dose of the biologically active additive of fiber and chia seeds was determined. As an ingredient, chia seeds are versatile in any dish, being able to absorb liquid and turn into a gel. Dietary fiber passes through the entire digestive tract almost unchanged. But this substance is of great importance for proper digestion and weight correction, regulation of sugar and cholesterol levels in the blood. The purpose of developing new specialized products is to obtain enriched meat compositions for the industrial production of high quality semi-finished products. The article presents data on the optimization of the ingredient composition of meat culinary products, considering the technological properties of raw materials and biomedical recommendations for the nutrition of the population. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized meat culinary products has been scientifically substantiated. The relationship between the mass fraction of protein, fat and carbohydrate components has been established. Moisture-binding capacity for minced meat with fiber and chia 80.1–88.1%, water-holding capacity 84.2–86.0% and fat-binding capacity 80.1–88.2%.

RESEARCH OF THE SOY OKARA IMPACT ON THE QUALITY INDICATORS OF MEAT CHOPPED SEMI-FINISHED PRODUCTS

The article presents studies of the influence of the recipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined composition using raw materials of animal (beef, lamb, poultry) and vegetable (soy okara, carrots) origin. The results of the study of soybean-minced okara for food safety indicators are also presented. The functional and technological indicators of meat chopped semi-finished products were also determined: moisture-binding capacity = 89.1%, water-holding capacity = 77.4%, fat-holding capacity = 83.2%. The output of meat chopped semi-finished products with PCC is 91%. The obtained values for the quality characteristics indicate the prospects of using this type of soybean-minced okara: directly for food, as well as for the production of minced meat semi-finished products, such as cutlets, minced meat, steaks; to design and optimize recipes for semi-finished products.

INFLUENCE OF PARAMETERS OF MARINATING MEAT SEMI-FINISHED PRODUCTS ON THE QUALITY OF THE FINISHED PRODUCT

Improvement and introduction of modern technologies in the creation of new types of meat semi-finished products, the study of promising components and the development of new recipes for marinades, improving the organoleptic and taste properties of the final product is a relevant and promising area of research. Therefore, this study is focused on the influence of marinating parameters in the technology of meat semi-finished products, namely on the organoleptic, physicochemical, and functional-technological properties of the finished product. To solve the tasks, generalisation, comparison and the following research methods were used: organoleptic evaluation of appearance, cut section, taste, smell, colour, consistency, and juiciness; moisture content – by drying samples in a drying oven at a temperature of 103 ± 2 °C to a constant mass; fat content – by the Soxhlet method; ash content – by the conventional weighing method; determination of protein content – by the Kjeldahl method; the yield of the finished product was determined by weighing before and after heat treatment; moisture binding and moisture retention capacity was determined by pressing. The studies found that the effect of the duration of marinating significantly affects the organoleptic characteristics. Thus, the organoleptic characteristics and taste and aroma properties of the finished product when using honey in marinades improve, and the appearance becomes more attractive. According to the results of the organoleptic evaluation, the finished product, after 24 hours of marinating, received a score of 4.9 points. Also, in these samples were observed greater water retention and water binding capacity, which contributes to increased hydration and solubility of muscle tissue proteins. The influence of marinating parameters on the consumptive properties of the product has been established. Thus, the yield of finished baked beef after 24 hours of ageing in the marinade was the highest in sample No. 1 (marinade based on citrus honey – 10 g) and amounted to 84.96%, while the average weight yield of other samples was in the range of 73.18-77.5%. The obtained research results make it possible to expand the range of semi-finished products, correct organoleptic properties and enrich the finished product with biologically active substances

Анализ эффективности обогащения мясных полуфабрикатов нутовой мукой

Aim. Investigation of the nutritional and biological value, organoleptic characteristics of semi-finished meat products (dumplings) produced using chickpea flour for dumpling dough. Materials and Methods. The objects of research were: chickpea flour (Technical conditions 9293-081-10514645-04), baking wheat flour (GOST 26574-2017), minced meat (GOST R 55365-2012). To determine the optimal amount of chickpea flour in the dough, recipes for dumplings were developed without the use and with the use of chickpea flour in the amount of 5 (prototype No. 1), 10 (prototype No. 2) and 20% (prototype No. 3) by weight of raw materials. Results. The introduced chickpea flour made it possible to improve the organoleptic qualities of the samples. The replacement of wheat flour with chickpeas reduced the mass fraction of moisture in semi-finished products. The protein content in the experimental semi-finished products increased by an average of 0.6-2.2% compared to the control sample. The energy value of dumplings that do not contain chickpea flour was 240.8 kcal. When 10% chickpea flour was added to the recipe, the energy value of dumplings was 219.7 kcal, compared with the control sample, the indicator decreased by 8.8%. Conclusion. As a result of the conducted research, it can be concluded that the use of chickpea flour in the technology of meat semi-finished products (dumplings) has improved their quality indicators, thereby increasing the biological value of the product.

Проблемы и перспективы развития пищевой промышленности Астраханской области

The development of the efficient and competitive food industry that increases the export of significant types of agricultural, fish and food products is a priority strategic task of the socio-economic policy of the Astrakhan region. According to the state programs, “Strategy for improving the quality of food products in the Russian Federation until 2030” and “Program of development of agriculture, food and fishing industry of the Astrakhan region”, food industry enterprises are improving the quality and safety of products. These documents provide for increasing the importance of the Astrakhan region in ensuring food security of the Russian Federation, meeting the needs of citizens in food products, strengthening the requirements for the raw materials composition, preventing the use of harmful additives and preservatives, increasing the responsibility of manufacturers for labeling food products. There appeared to be a number of problems in the food industry of the region that do not allow the other industries to develop dynamically. After analyzing statistical information on the food industry for 2011-2020 the official data were grouped by the following economic activities: vegetable products production; dairy production; production of fish products; production of meat products, sausages and semi-finished products; cereals, flour milling, bakery and confectionery products; producing pasta, beverages, and animal feed. The share of food industry enterprises in the total structure of processing industries of the Astrakhan region is calculated for the first half of 2021. Using the method of correlation and regression analysis, a factor analysis of statistical indicators was carried out, the suitability of the econometric model for forecasting was scientifically substantiated.

Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake

Thearticle presents the results of the study of the nutritional value of meatcutlets from veal with the addition of cedar nut cake. The chemical and mineralcomposition of the cake obtained from the seeds of Siberian cedar growing onthe territory of Eastern Kazakhstan has been determined. Four variants ofcutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. Theresults of the analysis show that increasing the amount of cedar oil cake inthe composition of meat semi-finished products increases the protein content(P<0.01) but at the same time the fat content in the experimental samplesdecreases (P<0.01) due to lower fat content in the veal meat. In terms offatty-acid composition, the cutlets are characterized by high PUFA content(48.08%), followed by MUFA (29.46%) and SFA (22.46%). The developed cutlets areenriched with magnesium (100.4 mg/100 g) and calcium (75.3 mg/100 g), and iron content is 2.78 mg/100 g. The analysis ofmicrostructure showed that cedar nut cake is evenly distributed among themuscle fibers in minced meat. The inclusion of cedar nut cake in the recipe forveal cutlets helps to improve the mineral, amino-acid, and fatty-acidcomposition and allows this product to be classified as a functional dietaryproduct.

Assortment policy of retail trade enterprises in Moscow in the subcategory “Semi-finished meat products”

The article presents the results of the analysis of the assortment of the subcategory “Semi-finished meat products”. It was found that the assortment of the subcategory “Semi-finished meat products” is distinguished by a sufficient type and brand variety in the stores Ashan and Perekrestok. In Diksy, the type and brand assortment is small, which is due to the economy class format of the store and its trading platform.

Functional meat products: experience of introducing dietary fiber into chopped semi-finished products

Dietary fiber plays a significant role in the functioning of the human gastrointestinal tract. Their presence in the diet allows you to prevent a number of serious diseases associated with both the digestive organs and the cardiovascular and nervous systems. In order to increase the share of dietary fiber in the population's nutrition structure, it is advisable to create functional products based on traditionally consumed foods enriched with various types of dietary fiber. Such traditional products for the Russian consumer are dairy and lactic acid products, bakery products, meat and fish products, poultry. The article presents the results of an experiment on the introduction of several types of dietary fibers (wheat, oat, potato and psillum plantain fibers) into chopped semi-finished meat products During the study, several recipes of cutlets were developed, according to which culinary products were prepared, which were then analyzed according to organoleptic and physico-chemical parameters. The results of the study showed that the products made using psillum fibers have the highest organoleptic qualities. Cutlets with potato fibers also showed satisfactory results of organoleptic and chemical-physical studies. Both types of cutlets were characterized by a pronounced meat taste and smell, a pleasant consistency, there were no extraneous tastes and inclusions in them. Products with other types of fibers cannot be recommended as functional products due to low consumer qualities (grainy texture, pronounced foreign tastes). The development of semi-finished meat products enriched with dietary fibers without loss of consumer properties will allow expanding the market of functional products in the future.

ADULTERATION OF DUMPLINGS WITH CHICKEN MEAT

The daily diet of a person to ensure normal life should be complete and balanced in terms of vitamin, macro- and microelement composition. In connection with the modern rhythm of life, about three-quarters of the population of Ukraine are increasingly using fast food and semi-finished products. The production of semi-finished meat products in Ukraine reaches 90-95 thousand tons per year. However, along with the expansion of the range of semi-finished meat products and the increase in the number of their producers, cases of adulteration of meat products have also become more frequent. Considering the urgency of the problem, it became necessary to conduct a study of semi-finished meat products, in particular, dumplings, in order to establish cases of adulteration and inconsistency of the information indicated on the product packaging. The studies were carried out by real-time polymerase chain reaction on the basis of the State Scientific Research Institute for Laboratory Diagnostics and Veterinary and Sanitary Expertise. The test object was semi-finished meat products in a test shell from different Ukrainian manufacturers. In the course of the research, it was found that 30% of the studied samples of dumplings were adulterati, and the information indicated on the package did not correspond to their composition. More often, adulteration of meat products is carried out by adding chicken meat to the recipe (20%), while this percentage reaches 10% due to pork. As a result of the research, it was proved that the adulteration of meat products – dumplings by producers from 12 regions of Ukraine occurs simultaneously according to one or more indicators, which may indicate insufficient control of meat processing enterprises and the imperfection of the legislative system in the matter of adulteration of food products. The obtained research results indicate the need for periodic control of the production of meat products and improvement of the legislative framework on the issue of their adulteration.

Standard for minced meat semi-finished products for catering in schools

Standard for minced meat semi-finished products for catering in schools

Determination of shelf life for minced meat semi-finished products enriched with Jerusalem artichoke powder

Determination of shelf life for minced meat semi-finished products enriched with Jerusalem artichoke powder

ANTIOXIDANTS AND SYNERGISTS USED IN MEAT PRODUCTS

This article talks about antioxidants and their enhancers, types and properties used in the production of minced meat semi-finished products and to extend their shelf life. Natural and synthetic additives with antioxidant properties, their use and benefits in various meat products are also reviewed.

Гіренко Н. І., Крамаренко Д. П. ПЕРСПЕКТИВНІ НАПРЯМИ ВИКОРИСТАННЯ У РЕСТОРАННОМУ ГОСПОДАРСТВІ НОВИХ ЗАМОРОЖЕНИХ ФАРШЕВИХ НАПІВФАБРИКАТІВ

Many studies have found that nutrition may should be regular and balanced according to the needs of each individual. But for a modern person with a busy pace of life is also relevant to the speed and complexity of cooking in everyday nutrition. Therefore, the problem of using semi-finished products in the restaurant industry remains relevant. The use of semi-finished products has a significant disadvantage, namely – the narrowing of the range of dishes and culinary products. Therefore, the topical problem is the creation of semi-finished products that can be used to prepare a wide range of dishes and culinary products. The aim of the work is scientific and practical substantiation of perspective directions of using new frozen minced semi-finished products (SFP) in the restaurant industry when creating a new culinary production. The authors of the article have identified the main directions of use of SFP for the production of restaurants. The authors have developed separate technologies of dishes and culinary products using SFP. The peculiarity of cooking and culinary products from the developed semi-finished products is that after thawing and minor finishing (depending on the type of dish may be added additional ingredients) minced meat can be used to prepare a wide range of dishes and ready meals do not require additional use of garnish. The authors of the article compared the nutritional value of ready meals with the use of minced meat semi-finished products with traditional dishes according to the formula of a balanced diet. It has been experimentally established that dishes using minced meat semi-finished products are more balanced than control samples of “classic” dishes, so the standard deviations from the formula of a balanced diet in experimental dishes are 3.13… 5.34 times lower than dishes made by traditional technology.

Использование крупяной культуры в мясных полуфабрикатах

Aim. Study of the effect of buckwheat on the functional and technological properties and organoleptic indicators of minced meat systems for the production of minced meat semi-finished products. Materials and Methods. In the conditions of the laboratory of the Department of Technology of Production and Processing of Agricultural Products, Kalmyk State University named after B.B. Gorodovikov developed control and prototype meat chopped semi-finished products. The production of samples was carried out in accordance with GOST 32951-2014. Sampling was carried out according to the requirements of GOST R 51447-99. The determination of the functional and technological properties of minced meat was carried out according to GOST 9793-74, GOST 33319-2015, as well as according to the methods set out in the textbook Antipova L.V. et al. [12]. Organoleptic evaluation of finished products was carried out according to GOST 32951-2014 and GOST 9959-2015. Results. The analysis of experimental data shows that the introduction of buckwheat increases the functional and technological properties of model minced meat compared to the control sample in the following values: water-binding capacity (WCC) – from 69.5 to 75.1%; water-holding capacity (WHC) – from 71.3 to 76.9%; fat-retaining capacity (HUS) – from 58.6 to 64.8%; emulsion ability (ES) – from 72.4 to 76.2%; emulsion stability (SE) – from 80.8 to 84.1%. Thus, when using a new additive in the recipes of meat semi-finished products, an increase in the functional and technological properties of model minced meat is observed with the introduction of 3 kg of cereal culture per 100 kg of meat raw materials. Conclusion. The possibility of using buckwheat in the manufacture of minced meat semi-finished products at a dosage of 3 kg per 100 kg of meat raw materials was revealed. It has been established that the introduction of cereal culture in excess of the recipe into the minced meat not only preserves the organoleptic properties of the product unchanged, but also improves the functional and technological properties of minced meat systems.

Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products

Ways to ensure the quality and safety of meat processing products are being devised at an intensive pace. To solve these tasks, various "barriers" are used: chemical, physical, microbiological, as well as their combinations. When performing this research, a critical analysis of existing "barriers" as techniques to stabilize the quality of meat products with long shelf life was carried out. It has been revealed that the main preferences of consumers are associated with natural additives that ensure the safety of products. The introduction of modern barrier technologies is a relevant issue as it could ensure the stability of quality indicators during storage. An important task is to use natural raw materials as barriers. To this end, an analysis of the antioxidant activity of extracts from various plant-based raw materials was carried out. The results make it possible to devise technologies for creating film coatings with bioprotective properties. The dynamics of changes in the microbiological contamination of large-piece semi-finished products from beef in the process of storage at different temperatures were studied. It was found that the use of film barrier coatings leads to a restraining of the growth of microflora and has a bacteriostatic effect, which helps extend the shelf life of semi-finished products compared to control samples. The implementation of this study's results could significantly prolong the shelf life of meat semi-finished products, including at positive temperatures, without the risk of microbiological spoilage and loss of quality and functional-technological characteristics.

The influence of the composition of raw materials on the quality of meat and vegetable semi-finished products for children

The basic information about the quality of meat-and-vegetable functional combined minced meat, developed on the basis of a wide range of semi-finished products: "Detsky" steak, "Totosha" schnitzel, "Shkolny" rump steak, croquettes with zucchini, "Solnechnogorsk" cutlets, sticks with vegetables, lazy cabbage rolls "School" , chicken cutlets, "School" meatballs, "Children" meatballs, in which combinations of various types of meat and poultry with bread, cereals, flour, eggs, dry milk, breadcrumbs, vegetables, parsley are selected. Such a mutual addition of the recipe with various components allows you to create a product that best meets the needs of the body in terms of nutritional value and calorie content. Particularly important is the introduction of various vegetables into minced meat recipes, which are a storehouse of vitamins and minor substances necessary for the child's body. The most valuable for the digestion of a growing organism is the introduction of cauliflower with onions, cabbage, which is necessary to stimulate the growth of healthy microflora. Therefore, the selected combinations for various types of raw materials for the design of new generation products that meet the physiological needs of a growing organism in a timely manner, and their development is relevant. The purpose of the study is the development of recipes and technologies for specialized products of increased nutritional value for school meals. Marketing research was used, physical and chemical, structural and mechanical, organoleptic, functional and technological, microbiological indicators were used. The possibility of using quick-frozen cauliflower onions containing lactulose for the production of meat products from cutlet mass, contributing to the full functioning of the intestine by improving the microflora, has been substantiated. Studied consumer preferences of students. The technologies of freezing and long-term storage without changes in quality and safety indicators have been proposed. Dependences of organoleptic, structural and mechanical, functional and technological indicators on the properties of raw materials and materials have been revealed. New values of physicochemical, radiological and microbiological indicators of functional products have been obtained after 30 days of storage. The nutritional and energy value has been determined. The regulatory and technological documentation has been completed and tested in the production conditions of school food factories. Developed rations for students in grades 1-4 with the inclusion of specialized meat dishes.

Beet fiber in the production of semi-finished meat products

The article is devoted to the use of beet fiber as a functional ingredient in semi-finished meat products. The article discusses the general chemical and vitamin composition, functional and technological properties of dietary fiber beet fiber "Bio-fi".

Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation

The available scientific literature, domestic and international regulatory codes of normative documents concerning the fortification of various types of food products have been analyzed. The groups of food products of conventional and regular consumption included into the diets of all categories of consumers, recommended for fortification with essential micronutrients, have been determined: wheat and cereal flour (spelt wheat, buckwheat, oat, corn flour, etc.); pastry; milk and dairy products, including ice cream; non-alcoholic soft drinks; mineralized drinking water; fruit and vegetable juices; fat and oil products (vegetable oils, margarines, spreads, mayonnaise); confectionery and sweets (pastry, sugar, chocolate); cereals (breakfast cereals, muesli, ready-to-eat extruded cereals, instant pasta and cereals, mixtures for bakery, flour for sweet pastry); food concentrates (jelly, instant drinks, concentrates of sweet foods, instant food, instant cereal concentrates); table salt. The groups of food products assigned for certain categories of population are used as part of therapeutic diets for patients with various diseases (metabolic disorder syndrome, cardio-vascular system pathology with atherosclerotic vascular injury, type 2 diabetes mellitus, gastrointestinal tract diseases, non-alcoholic fatty liver disease, diabetic nephropathy, etc.), as well as assigned to reduce the risk of diseases developing, the nutrients are recommended for targeted fortification of certain types of food. Examples of micronutrients fortification of sausages and minced meat semifinished products are given below. Requirements for fortification of mass consumption food products and for fortification of foods for special dietary uses are formulated in this article, the amount of fortifying components in the various groups of food products are justified, ensuring their efficiency for improving the micronutrient status and safety of its consumption. Based on the analysis of the available scientific literature, domestic and international regulatory framework of normative documents on fortification of various types of food products, recommendations have been developed for fortification of food with micronutrients.

Development of meat and fish formed semi-finished products for herodietic food

To improve the health of the population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development of the technology of meat and fish molded semi-finished products of the Ayurvedic direction is relevant today. The main raw material was poultry meat. After conducting a literary review of scientific publications and comparing the chemical composition of different types of fish, we selected sea fish ‒ hake, pollock and oceanic ‒ saithe, haddock with amount of protein. The technology of molded meat and fish products allows to introduce into the composition of semi-finished products multifunctional ingredients that enrich the chemical composition of the product, increase the nutritional value, improve its taste, and expand the range of processing of raw materials without production waste. This technology makes it possible to create meat and fish semi-finished products, with a targeted change in the chemical composition, corresponding to the physiological needs of the human body, especially for children, the elderly. To identify the most optimal ratios between meat and fish raw materials, have been developed 21 samples of minced meat and fish systems. A study of the organoleptic evaluation of meat and fish semi-finished products was carried out, with the introduction of fish raw materials into the recipe from 10 to 50%. The detailed profilograms were built on the basis of the research results. The general comparative analysis allows us to state that among all the presented research samples, the best marks were obtained for sample No. 5 and No. 4 using ocean fish (haddock in the amount of 50%; saithe fish in the amount of 40%) in terms of taste, smell and consistency. As a result of studies of the physicochemical indicators of the developed minced meat and fish systems, it was found that almost all prototypes were characterized by an increased moisture content with an increase in the amount of fish raw materials. For further research, samples were selected whose recipes were the most optimal in terms of the ratio of meat and fish raw materials, namely chicken fillet and haddock fish in a ratio of 50: 50%, and chicken fillet and saithe fish ‒ 60: 40%.