Raw Materials Of Plant Origin Research Articles

Endophytic isolates of Bacillus subtilis: prospects of application for improving the quality of food raw materials

Endophytic microorganisms are most closely in contact with agricultural plants, inhabit their internal tissues, provide protection from pathogens, and have a direct impact on plant health and productivity. This is the relevance of studying the properties of endophytic organisms for the regulation of population density of pathogenic micromycetes. In this work, a comparative assessment of the antifungal activity of endophytic isolates B. subtilis EFS3, B. subtilis EFS9, B. subtilis EFS13 was carried out with respect to field isolates of microscopic fungi of the genera Fusarium, Aspergillus, Penicillium, Mucor. The studied endophytic bacilli inhibited the growth of micromycetes both due to the antibiotic substances produced and by direct contact, i.e., antibiotic and alimentary types of antagonism were noted in the mechanism of antifungal action. Thus, the studied endophytic bacteria are able to influence the development of pathogenic fungi and can be used to develop biological products that contribute to improving the quality of food raw materials of plant origin.

Розробка біокомпозитів, наповнених продуктами переробки вторинної сировини рослинного походження

The article presents the results of the analysis of the composition and forming technology of biocomposite materials based on an adhesive (bone glue K3,5) and disperse fillers obtained by processing of secondary raw materials of plant origin (coffee grounds with high dispersion of particles, mechanically crushed dried leaves, coconut coir and grains stalks. The content of fillers in biocomposite materials varied in the range of 80…130 wt. parts. This is the optimal content of particles in the biopolymer matrix. Samples formed by mechanically mixing a solution of bone glue with the processed filler. Then the resulting biocomposition pressed into a mold. Homogeneity and continuity of the biopolymer matrix is ensured by a step-by-step heat treatment of biocomposite materials. The optimal content of fillers was determined by the results of analysis of experimental studies of the compressive strength of cylindrical samples. The highest values of the compressive strength (78,02 MPa) have biocomposite materials containing 190 wt. parts of particles of grain stalks. The macrostructure of the developed biocomposite materials analyzed. Biocomposite materials filled with particles of crushed dried leaves have the largest number of macroscopic defects after heat treatment. A large number of pores and cracks were found in these samples. The least number of defects have biocomposites filled with particles of crushed grains stalks, which confirmed by the obtained values of the compressive strength. The developed biocomposite materials can use for fabrication elements of furniture and floor, elements of a decor of salon of vehicles, containers and cases of devices.

Регрессионная зависимость числа падения аглютеновой мучной смеси от состава компонентов

Modern technologies for the production of gluten-free flour products founded on flour mixtures are based on the processing of raw materials of plant origin, mainly flour with a high content of starch polysaccharides. A wide range of gluten-free bakery mixes has been developed, formulations for semi-finished and finished products have been designed by optimizing the chemical composition and nutritional value. The solution of the technological problem provides for multidimensional modeling of the relationship of a certain tightness between the studied quantitative characteristics by means of regression analysis. The regression dependence was studied using computer statistical analysis in the STATICTICA program by obtaining a Piece linear regression model with user-defined break-point. The break point (250 s) corresponded to the lower limit of the falling number for baking flour with normal autolytic activity. Regression analysis of the falling number of a gluten-free flour mixture with a break point made it possible to obtain two analytical linear dependencies for predicting the parameter values in separate areas up to the break point of the function. The constructed regression model is distinguished by high prediction accuracy (the multiple correlation coefficient R = 0,99981) and adequacy when the model residuals correspond to a normal distribution. The optimal amount of components in a gluten-free flour mixture with nor-mal autolytic activity (at 330 c in the experiment) was 20 % CMGP and 80 % ACM.

РАЗРАБОТКА ТЕХНОЛОГИИ СКВАШЕННОГО МОЛОЧНОГО ПРОДУКТА

The development of healthy food products is one of the priorities of the technological development of the Russian Federation. Nutritional factors are essential in the occurrence and development of such common pathologies as cardiovascular diseases, cerebrovascular diseases, arterial hypertension, atherosclerosis, chronic heart failure - in 61% of cases; oncopathology - in 30% of cases; type II diabetes mellitus - 6%, osteoporosis and diseases of the gastrointestinal tract, liver and biliary tract, endocrine pathologies. To prevent socially significant diseases, enriched and specialized food products are introduced into the diet today, including various biologically active substances obtained by various biotechnological methods. The use of regional raw materials of plant origin in the production of fermented milk products allows to increase the nutritional and biological value, improve the functional and technological properties of finished products. Experimental studies were carried out at the Department of Food Technologies and Commodity Science of the Don State Agrarian University. For statistical processing of experimental data, standard methods of statistical analysis were used using the Statistica 6.0 software package. During the work, a set of generally accepted standard research methods was used. We have developed the technology of a fermented dairy product enriched with bioactive substances with a specific activity. A liquid water extract of lavender and fig powder were chosen to be included in the drink recipe. Fig powder pairs well with dairy products due to its color, while lavender essential oil, flowers and leaves are widely used to flavor alcoholic beverages. The optimal amount of plant components to be introduced has been established. Based on the results obtained, it can be concluded that it is expedient to enrich the fermented product with herbal ingredients.

Исследование ингибирующей, смазочной и эмульгирующей способности продуктов на основе сырья растительного происхождения для дальнейшего применения в буровых растворах

In this work inhibiting and emulsifying ability of products based on raw materials of plant origin and their derivatives for further use in drilling fluids has been studied. Derivatives of imidazolinium compounds based on fatty acids - waste oiland fat fraction and fatty acid esters obtained on the basis of waste oil and fat fraction and various С4-С12 alcohols have been studied. To study the emulsifying ability of waste oil and fat fraction and its derivatives different emulsions and emulsion drilling fluids were studied, where content of the hydrocarbon phase was varied in the range of 15-81%, contentof the emulsifier and clay powder.

Study of Quality Indicators of Cooked Sausage Products with Components of Plant Origin

In various regions of the Far East, the nutritional status of the population suggests that the diet of Russians is characterized by excessive consumption of animal fats, as well as micronutrients. Based on this, it will be promising to enrich the macro-and micronutrients of ordinary food products such as boiled sausage products for the benefit of the consumer. The use of vegetable raw materials in the production of meat products enrich them with functional ingredients, increase their digestibility and get products that meet the physiological norms of nutrition, contribute to the improvement of their therapeutic and preventive properties and the stabilization of consumer properties. The results of the tasting evaluation of the presented samples allowed us to draw conclusions about the possibility of improving the organoleptic parameters by adding raw materials of plant origin in various combinations and mass fraction. The use of carmine made it possible to get a color familiar to the buyer and to abandon the use of artificial food additives. Partial replacement of animal fat with soybean oil allowed to give the product useful properties and improved the appearance of the product.

Development of a product with increased nutritional density in compliance with macronutrient balance

The creation of a product with a balanced composition with increased food density and an optimal ratio of macronutrients, based on dairy raw materials, is a promising direction in the development of food technologies in the field of specialized nutrition. The object of the study was mixtures with an optimal ratio of protein, lipid and carbohydrate components equal to 1: 1: 4. In this case, the carbohydrate component of the product was additionally formed from raw materials of plant origin. Ingredients of Russian origin were used in the work. The organoleptic method was used to assess the consumer characteristics of freshly produced samples, as well as during their storage. There were no obvious differences in these indicators. In the samples put in storage, the physicochemical indicators were investigated: active acidity and viscosity. It is noted that an increase in viscosity is the result of stabilization of the product structure in comparison with its initial state, as a result of swelling of hydrocolloids. In the course of the work, the microbiological indicators of all samples were investigated. During the entire storage period, KMAFAnM did not exceed the average values of 250-2800 CFU / g, which gives grounds to determine the recommended shelf life of the resulting product 15 days.

Synthesis of oil-soluble corrosion inhibitors from raw materials of plant origin

The use of low-soluble corrosion inhibitors based on raw materials of plant origin is one of the most promising methods of metalwork processing to prevent corrosion. Carbon acids with carbon radicals are used for the synthesis of such inhibitors, which participate in the formation of hydrophobic part of the molecule. It is known that the hydrophilic part of the molecule causes solubility in water, and the hydrophobic part-in hydrocarbons. The study found that by changing the structure of the hydrophilic and hydrophobic parts it is possible to obtain a substance that will dissolve in water as well as in hydrocarbons. The obtained organic compounds can be used as corrosion inhibitors, antiwear and antiadhesive additives. Therefore, by synthesizing carboxylic acids with various radicals and using them for treating metal surfaces, we can obtain not only anti-corrosion properties of the metal, but also anti-wear and anti-adhesion properties, which makes it possible to use inhibitors not only for protection against corrosion, but also for extending the service life of loaded or rubbing metal surfaces.

Methods of electrochemical research of corrosion resistance of metal treated with corrosion inhibitors, created on the basis of plant-based raw materials

The use of corrosion inhibitors based on raw materials of plant origin has been a poorly studied method of metal processing so far. To show the degree of corrosion protection, it is necessary to examine it. It is possible to do this by means of electrochemical research, the method of which consists of several methods: the extrapolation method; the polarization resistance method; the related methods. As a result of this method, a significant advantage of samples treated with corrosion inhibitors based on raw materials of plant origin was revealed.

MIGRATION OF MICROELEMENTS AND HEAVY METALS IN THE SYSTEM «SOIL - PLANT - PLANT-BASED PRODUCTS»

In Russia, raw materials of plant origin are used in the production of national beverages and food products. Many plots for the cultivated crops are located near urbanized areas, oil refineries, and machine-building plants. The research focuses on determining the concentration of heavy metals in soil in urbanized and rural areas. The content and transition of heavy metals to rhubarb and its processed product - kvass produced by various technologies have been identified as well. The purpose of this study is to determine the content of certain trace elements and heavy metals in soil, rhubarb, and its processed product - kvass made in different ways. The level of copper and lead in soil in rural areas has been found to be considerably higher than in the city. The concentration of cadmium and zinc is higher in the urbanized area. In the soils of rural and urbanized areas, the concentration of all the metals studied is sure to be higher than in the background levels. This indicates that soil contamination is caused not only by natural presence of elements but anthropogenic pollution as well. In analysis of transition and character of trace element accumulation in a soil-plant system, there is a strong link between the level of Pb, Cd in the soil and a plant (r = 0.81 and 0.71; respectively). In analysis of transition and character of trace element accumulation in a soil-plant system, there is a strong link between the level of Pb, Cd in the soil and a plant (r = 0.81 and 0.71; respectively). In the course of the study we found a symbateness between the content of trace elements in the soil and rhubarb: a reliable very strong, close to functional, direct link between the level of Zn, Pb and Cu (r = 0.97; 0.90 and 0.67, respectively; at р <0.05). When studying the cross-environments transition of trace elements from soil to plants, a significant direct weak bond was established only for Cu (r = 0.31), Zn (r = 0.33) and Pb (r = 0.35). In the raw material-product system, there is a reliable symbateness between the level of metal in kvass and the concentration in vegetable crops in terms of Zn (r = 0.32), Cu (r = 0.46) and Cd (r = 0.38). No other reliably significant links have been established. Plant material produced according to organic production principles and the processing technology we’ve developed contribute to both the least impact on its constituent parts and the increased macro- and microelements content, the content of toxic elements remaining within the limits of the existing regulatory documents.

OBTAINING AND PROPERTIES OF COMPOSITIONS OF UREA GREASES AND THEIR COMPONENTS ON THE BASIS OF VEGETABLE OILS

Background. In recent years, requirements for the properties of lubricants and their components are increasing. Attention is paid to the impact of lubricants on the environment. Urea greases fully meet the high requirements for the properties of lubricants. The development of greases of this class and vegetable oil-based additives should solve the environmental problems of their use. Objective. The purpose of the paper is development of urea greases and their components using raw materials of plant origin. Methods. A number of protective additives to lubricants were obtained by epoxidation of vegetable oils and introduction of nitrogen-containing fragments on the carbonyl group and epoxy ring. Amidation of triacylglycerides of vegetable oils with ethylenediamine synthesized monoaminoamides of fatty acids of linear structure. Urea thixotropic systems are synthesized by the interaction of polyisocyanate with fatty acid monoaminoamides in petroleum oil. Synthesized additives in various quantities were introduced into the composition of the investigated products in order to check the operational properties of the finished greases. Results. The obtained greases are characterized by a high level of mechanical and colloidal stability. Their composition and chemical structure were established by a set of spectrometric methods of analysis. The upper temperature limit of application of the synthesized urea in the range of 150–200 °С is established by the method of derivatographic analysis. It is established that the combination of urea thickener and vegetable oil-based additives allows obtaining urea greases with high thermal stability, improved protective and antioxidant characteristics. The use of environmentally friendly oleochemical products in the composition of the thickener and lubricant additives improves the biodegradability of the developed grease composition. Conclusions. It is shown that the proposed series of vegetable oil transformations allows obtaining ready-made compositions of urea greases and their components using raw materials of natural origin. The obtained products have satisfactory operational properties and according to some indicators industrial analogues prevail. This allows us to recommend the developed urea oils as substitutes for commercial products.

Composite sausages based on mustard seeds and its processing products: technological aspects of production

The greater part of protein-containing technological preparations on the Russian market is represented by products of foreign manufacturers, however, the Russian Federation possesses extensive resources of protein-containing raw materials of plant origin that are used in the meat product technology limitedly due to the lack of recommendations for their use. The issue of enriching meat products with non-traditional protein plant ingredients involves opportunity to use mustard seeds and products of its processing for this purpose. Despite valuable properties of this crop, the functional and technological characteristics of mustard seeds have not been sufficiently studied. The purpose of the research was to assess the functional and technological characteristics of a mustard-based protein supplement with the prospect of using it in sausage production technology. The study was conducted at the Food Technology Department of the Don State Agrarian University and in the conditions of LLC “Myasokombinat,” in Razvilnoe, Peschanokopsky district, Rostov region. High functional and technological properties and nutritional value of mustard flour allowed recommending it as a domestic functional supplement of vegetable origin for the technology of meat and vegetable sausages of a wide range.

Research of consumer properties of butter cookies composed of non-traditional raw materials

This paper examines the influence of non-traditional raw materials of plant origin on the formation of consumer properties of functional butter cookies. It considers the biological value and balance of wheat and spelt flour. It scientifically proves that the lysine content (the most deficient essential amino acid) is significantly higher in spelt flour than in wheat flour. The analysis of organoleptic and physicochemical properties provided a basis for determination and scientific substantiation of the composition of butter cookies. It is found that it is technologically possible to use 40% of spelt flour of the total flour weight and 4% of barley malt extract. This dosage ensures high consumer properties of the products. It was proved that cookies with spelt flour and barley malt extract have higher quality characteristics during the entire shelf-life, as compared to the control samples. It was found that new potentially healthy ingredients of plant origin can enrich butter cookies with minerals, protein and some essential amino acids, enhancing the nutritional and biological value of the finished products. The results obtained in this paper have practical significance for improving the biscuit baking technology, namely, for enhancing its nutritional and biological value.

Search for antagonists to protect plant raw materials from pathogens

The paper presents the results of research on the selection of biological agents with antagonism to microorganisms affecting raw materials of plant origin. The antagonists selected at the first stage showed significant changes in the antagonistic activity of various isolates when the temperature of the medium increased to 450C. There was no decrease in activity in isolate 20, so it is resistant to high temperature. Isolate No.21 had a significant increase in antagonistic activity, it is likely to be more resistant to high temperatures and some biochemical enzymatic processes are stimulated, leading to increased antagonistic properties. And in isolates 9, 16 and 23, on the contrary, it was lowered, possibly due to the fact that the increased temperature causes structural and biochemical changes in the cell of the microorganism. Similarly, isolated isolates No.9, 16, 23, 21, and 15 had high antagonistic activity against micromycetes that contaminate plant-based feed.

Comparison of Heavy Metal Intake by Different Species of the Genus Allium L.

Allium vegetables belong to the most widespread and commonly grown vegetables in Slovakia. In this study, we dealt with the content of selected heavy metals (Zn, Mn, Cr, Cu, Ni, Pb, and Cd) in cultivated garlic (Záhorský, Lukan, Makoi), onion (Amika, Red Matte, Diamant), and leek (Bavaria, Golem, Tango). We determined the total content of heavy metals (aqua regia), and available-mobile forms of heavy metals (1 M NH4NO3) in soils. Analytical final procedure was flame AAS. The results were compared with the limit values given by the Law no. 220/2004 (valid in the SR) as well as threshold values proposed by the European Commission (EC) (2006). Gained result showed that the total content of Cd (1.26 mg.kg-1) as well as the available mobile forms of Cd (0.16 mg.kg-1) and Pb (0.64 mg.kg-1) was exceeded on the soil on which Allium species were grown. Determined contents of heavy metals in garlic were in the range of 0.03-0.07 mg Cd.kg-1 FM (fresh matter), 0.02-0.11 mg Pb.kg-1 FM (fresh matter), in onion ranged fromND (not detected) to 0.03 mg Cd.kg-1 FM (fresh matter), 0.09-0.2 mg Pb.kg-1 FM (fresh matter), and in leek were in the range of, 0.07-0.13 mg Cd.kg-1 FM (fresh matter), and 0.3-0.5 mg Pb.kg-1 FM (fresh matter). Based on the obtained BAF values, we can conclude that the genus Allium does not belong to the accumulator of evaluated hazardous metals. Safe food production requires constant monitoring of hazardous metals in raw materials of plant origin, as these metals can have serious negative effects on human health.

Вплив рослинних біостимуляторів на молочну продуктивність корів української чорно-рябої молочної породи

The article discusses the results of a study of the effect of the use of biostimulants Biosvet made by the Filatov method from plant materials of foreign origin, and Megasvet made by the same method from domestic plants on the productivity and quality indicators of milk of Ukrainian black-and-white cows. For the study 30 cows with a productivity of 5000 - 5500 kg of milk per lactation were selected, which were divided into three groups of 10 animals each. The cows of the control group (C-1) in order to prevent the effects of stress from injections were injected subcutaneously in the neck with a physical solution in an amount of 15 m. The cows of the first experimental group (E-1) were injected with the biological product Biosvet 15 ml each, and the cows of the second experimental group (E-2) received the biostimulator Megasvet developed by us in the same amount. Four periods were identified in accordance with the season: autumn, spring, summer and autumn, Injections were given at the beginning of each period, Milk productivity and quality indicators were determined every ten days. The experience lasted from September 2020 to August 2021. As a result of the study it was proved that the use of biostimulants made from raw materials of plant origin has a positive effect on both productivity and quality indicators of milk in cows of the Ukrainian dairy black-and-white breed. The results of the use of biostimulants prove the higher efficiency of the biological product Megasvet in comparison with the biological product Biosvet. The use of Megasvet provides an increase in the productivity of cows in comparison with the use of Biosvet in the range from 5.72 % to 7.02 %, depending on the period of the year. On average per year the daily productivity in the second experimental group of cows, where Megaslight was used made up 6.35%. It was higher than in the first experimental group, where Biosvet was used. The use of Megasvet was more effective than Biosvet and in determining the quality indicators of milk, namely: fat content the presence of milk fat and protein content in milk.

The effect of the size and shape of wood particles on the tensile strength perpendicular to the plane of the particleboard: Experiments and modeling

One of the problems of sustainable development is the technologies improvement for the rational use of wood and other raw materials of plant origin. The literature reflects a large amount of applied research that was conducted to justify new technologies for the production of particle boards (PB). The main attention in the known works is paid to the influence of the particle size distribution on the strength of PB. The influence of particle shape on the PB strength has been studied to a lesser extent. In this regard, this article considers the influence of the shape and size of particles on the tensile strength perpendicular to the plane of the PB. A geometric analysis of the particle shape is performed. It was taken into account that the PB strength depends on the shape and size of the particles, as well as on the number of adhesive contacts between particles. To obtain quantitative estimates, formulas were substantiated confirming that an increase in the length of the particles and a decrease in their transverse dimensions lead to an increase in the PB strength. Experimental research methods were used, and mathematical modeling of the sample failure area was performed.

Применение плодово-ягодного сырья в рецептурах горячих напитков

The article presents research on the development of organoleptically compatible recipes and technologies for hot drinks of the pronounced antioxidant properties based on fruits and berries of varieties growing in the Sverdlovsk region with the addition of English Breakfast black tea, Earl Gray black tea, Tie Guan Yin green tea, Milk Oolong green tea, and Sencha green tea, as well as various brands of tea blends and tea-bags. In addition, we used dried medicinal and technical raw materials and spices. It was found that the values of the antioxidant activity (AOA) of tea bags and tea drinks are in the range from 0.274 to 12.809 mmol-eq/dm3; in the pekoe teas they are in the range from 9.375 to 14.531 mmol-eq/dm3; in the raw materials of plant origin growing in the Sverdlovsk region they are from 0.513 to 8.227 mmol-eq/dm3. The greatest total antioxidant activity has been observed in: Prevoshodnaya sea buckthorn cultivar– 2.204 mmol-eq/dm3; Vladimirskaya cherry variety – 4.971 mmol-eq/dm3; Chernoplodnaya aronia variety – 8.026 mmol-eq/dm3; Globus black currant variety– 8.227 mmol-eq/dm3. According to the research results, the total AOA value for developed hot drinks prepared from fresh fruits and berries was from 13.641 to 20.815 mmol-eq/dm3, and for hot drinks prepared on the basis of Frozen semi-finished product from fruits and berries – from 13.576 to 20.772 mmol-eq/dm3, which is 42-65% of the recommended daily consumption rate in terms of ascorbic acid (ascorbic acid AOA values – 32.024 ± 0.350 mmol – eq/dm3). The developed hot drinks have high values of antioxidant activity, which means that they can increase the amount of antioxidants in the diet of consumers and thereby reduce the negative impact of oxidative stress. The proposed technique of hot drinks manufacturing with the use of frozen semi-finished product allows to increase the rate of technological process significantly.

Исследование процесса получения и подготовки к использованию экологически чистого биотоплива на основе таллового масла

The article discusses the scientific and technical issues of the methodology for producing liquid biofuel from renewable raw materials of plant origin. As raw materials used wastes from the production of pulp and paper mills — tall oil. The purpose of the work was to study the process of obtaining and determining ways to use the product. The optimal conditions for obtaining biodiesel are determined. The processing of raw materials was carried out by heating it with methanol in a ratio of 1:0,3 at a temperature of 50–65 °C for 2 hours in the presence of 2 % catalyst. The product, after separation of the resulting intermediate, was finally washed with water from the catalyst residues. The process was controlled spectrophotometrically. Using gas-liquid chromatography with mass spectrometric detection, the complete chemical composition of the used raw materials of various degrees of purification was established. It is shown that the main content in the processed oil is represented by natural lipids. Their fatty acid composition is described, comprising more than thirty C10–C24 fatty acids. A general scheme for producing biodiesel, which is a mixture of fatty acid alkyl esters, has been developed. The product was obtained by chemical transformation in the presence of acid catalysts, followed by the formation of fatty acid methyl esters. The component composition of the obtained product, biodiesel, was studied and it was shown that it consists of a mixture of methyl esters of fatty acids more than 95 %. In biodiesel, more than two hundred organic substances are also contained in the form of an insignificant amount of microimpurities. Their number fluctuated around 0,001 %. The basic physico-chemical characteristics of the obtained biodiesel are described in comparison with international requirements for biofuels. The analyzed product samples obtained from distilled TM, according to mass spectrometry, did not contain harmful impurities bromine, iodine, phosphorus and sulfur-substituted compounds. The total content of chlorine-substituted organic substances in all samples did not exceed 0,07 ± 0,02 %, and N-substituted derivatives did not exceed 0,05 ± 0,01 %, which indicates a rather high ecological purity of bitumen fuel. The main directions of the possible use of the product as liquid fuel for mini-boiler nozzles, as well as for operation in conventional diesel engines, are determined.

Directions for the development of the meat processing industry in Republika Srpska

Meat is a food that has been consumed by humans throughout the history of its existence. Meat and meat products consumption will continue to grow over the coming decades, which requires additional efforts to increase raw meat production and develop technological procedures to extend the shelf life of finished products. Several new sources of protein are being explored, which may be an alternative to conventional meat production systems: raw materials of plant origin, raw materials of microbial origin, algae, rabbits, insects, molluscs, seafood, etc. In the coming decades, science is expected to produce results that will allow the commercial production of artificial meat. Meat of all kinds of animals which have myoblast cells in the skeletal muscle can be artificially produced. In this way, pork and chicken are most likely to be produced, but fish meat production is also possible. 3D printing technology has been used so far to produce several types of nutritional materials. However, there is still insufficient research on the possibility of printing fibrillar meat products (for example, pork, chicken, turkey or fish meat while there are no data for printing beef ). Further research is needed on the possibility of improving the rheological and physical properties of materials (raw materials) and optimizing the conditions for subsequent processing of printed products. Consumers require meat products of high nutritional and sensory quality, which will in no way jeopardize their health. There are more functional meat products on the market and further development of this type of products is expected. Manufacturers will continue to take measures to improve microbiological food safety and the development of technological processes that will prevent the formation of toxic and harmful substances, and prevent contamination of products with environmental chemicals. The application of new packaging materials (biopolymers and nanocomposites) and new meat and meat products packaging systems (active and smart packaging) will facilitate the implementation of plans for improving the safety of meat and meat products.