Study of Water Binding Capacity, pH, Chemical Composition and Microstructure of Livestock Meat and Poultry

This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amount in maral meat and goat meat. pH value lies between 5.7 (turkey white meat) and 6.4 (goat meat). Low value of water binding capacity is detected in turkey meat (58.2% in red meat, 59.2% in white meat) and high value – in maral meat 79.57%. The morphology and microstructure of meat have some differences in position and diameter of muscle fibers. Micrographic investigation shows that the largest diameter of muscle fibers was observed in turkey white meat (46.58 µm) and the smallest – in muscle tissue of lamb (29.92 µm). Obtained results will be useful for further processing and developing meat products

Nutritive Profile of Canned Goat Meat Food with Added Carrot

This study describes the effect of adding carrot on the nutritional and biological value of canned goat meat. Four batches of canned goat meat were produced: control (without carrot), and three experimental treatments T10, T20, and T30 that was canned goat meat with the addition of 10, 20, and 30% carrot, respectively. Canned goat meat with 30% added carrot had the lowest fat (5.76%) and protein (17.08%) content. The mass fraction of fiber was significantly increased, up to 1.96% in T10, 2.33% in T20, and 2.71% in T30. The same trend was observed for β-carotene content (from 0.78 mg/100 g in the control sample to 1.91 mg/100 g in T30). Among the amino acids, histidine was significantly increased in T30 (p < 0.05), and lysine in T20 and T30 (p < 0.05). There was also evidence of increased vitamin A, B6 (pyridoxine), B9 (folic acid), and B5 (pantothenic acid) content in experimental samples than in the control sample. Among the minerals, the most significant increase was in potassium, magnesium, and phosphorus levels in samples with carrot. Organoleptic evaluation showed differences in color, taste, consistency, and odor. Thus, the addition of carrots increases the nutritive value and improves the palatability of canned goat meat

Выявление особенностей влияния процесса охлаждения и режимов тонкого измельчения на качественные показатели мясокостной пасты

This paper describes a technology for obtaining a homogeneous meat and bone paste made through a multi-stage grinding at a chopper grinder and the micro-grinder "Supermasscolloider". The relevance of the study relates to that the meat and bone raw materials are processed for food purposes, thereby improving a non-waste technology in the meat processing industry. The effect of a cooling process and the parameters of fine grinding on the quality indicators and the microstructure of meat and bone paste after grinding has been studied. The research results have established that a decrease in the diameter of a chopper grinder's mesh leads to an increase in the temperature of meat and bone mince, from 16 °C to 26 °C. A change in the temperature of output raw materials has been investigated at the micro-grinder "Supermasscolloider" with different gaps between the grinding wheels (0.25 mm, 0.10 mm, 0.02 mm), depending on the amount of added water. It has been established that following the grinding at a micro-grinder with the addition of water the temperature of the raw materials at the output decreased, at gaps of 0.25 mm and 0.10 mm, from 34 °C to 17 °C; at a gap of 0.02 mm ‒ from 37 °C to 19 °C.When studying the functional and technological properties of a meat and bone paste with the addition of 50 % of water, it was found that the meat and bone paste had high moisture-binding (75.63 %) and fat-retaining (73.38 %) capacities. The moisture-binding capacity of the meat and bone paste was 65.3 %, the emulsifying capacity was 55.8 %. The microstructure and granulometric composition of the meat and bone paste with the addition of 50 % of water have been studied. The result of the conducted analysis of the geometric dimensions of bone particles has revealed that when the minced meat and bone are processed at a micro-grinder, the size of the bone particles was within the set gaps between the grinding wheels, while the consistency of the meat and bone paste was uniform and ointment-likeОписана технология получения гомогенной мясокостной пасты, полученной после многостадийного измельчения на волчке-дробилке и микроизмельчителе «Супермассколойдер». Актуальность исследования заключается в переработке мясокостного сырья на пищевые цели, тем самым повышая безотходную технологию в мясоперерабатывающей промышленности. Исследовано влияние процесса охлаждения и параметров тонкого измельчения на качественные показатели и микроструктуру мясокостной пасты после измельчения. Из результатов исследований установлено, что с уменьшением диаметра решетки волчка-дробилки наблюдается увеличение температуры мясокостного фарша с 16 °С до 26 °С. Исследовано изменение температуры выходного сырья на микроизмельчителе «Супермассколойдер» с различными зазорами между шлифовальными кругами (0,25 мм, 0,10 мм, 0,02 мм) в зависимости от количества добавляемой воды. Установлено, что после измельчения на микроизмельчителе с добавлением количества воды температура сырья на выходе уменьшается при зазорах 0,25 мм и 0,10 мм – с 34 °С до 17 °С, при зазоре 0,02 мм – с 37 °С до 19 °С.При исследовании функционально-технологических свойств мясокостной пасты с добавлением 50 % воды установлено, что мясокостная паста обладает высокой влагосвязывающей (75,63 %) и жироудерживающей (73,38 %) способностями. Влагоудерживающая способность мясокостной пасты составила 65,3 %, эмульгирующая способность 55,8 %. Исследованы микроструктура и гранулометрический состав мясокостной пасты с добавлением 50 % воды. В результате проведенного анализа геометрических размеров костных частиц выявлено, что при переработке мясокостного фарша на микроизмельчителе размеры костных частиц лежат в пределах выставляемых зазоров между шлифовальными кругами, консистенция мясокостной пасты однородная и мазеобразна

Effect of chicken by-products on the physicochemical properties of forcemeat formulations

The effect of by-products of chicken slaughter (chicken feet and heads) on the physical and chemical properties of forcemeat formulations was investigated. The chicken feet and heads were prepared in the form of ground mass and in the form of dry powder. Six types of samples were made with the addition of ground mass and powder of the chicken feet and heads in different proportions separately and together in the forcemeat formulation and the control sample without additive. Based on the results of the chemical composition study, it was found that adding the additive in powder form significantly increases the protein and ash content of the forcemeat formulations, as well as the water-binding capacity and yield stress. The addition of additive in the form of ground mass reduces the total content of protein and fat while the moisture and ash contents increase, the value of water-binding capacity decreases. According to the microstructural characteristics, there are no obvious differences between the control and experimental samples, with no large bone particles, cartilage or coarse crumpled particles. Incorporating chicken by-products into meat-based products is a beneficial approach to enhance their physical and chemical properties, leading to improved overall quality. Additionally, this method can be cost-effective and contribute to sustainability by reducing poultry waste

Mathematical Modeling for Evaluating the Sustainability of Biogas Generation through Anaerobic Digestion of Livestock Waste

The paper investigates the mathematical modeling of anaerobic fermentation for the utilization of animal wastes. It analyzes various approaches to the mathematical modeling of anaerobic digestion processes. However, most of the models previously proposed do not take into account a number of key parameters such as the levels of micro and macronutrientls (such as K, Na, Ca, Mg, Mo, etc.), values of volatile fatty acids, C/N ratio, pH levels, extent of grinding, moisture, and others. This paper proposes a new mathematical model of anaerobic fermentation under industrial scale conditions. The model was developed on the basis of regression analysis and correlation. It found empirical relationships between biogas yield and 26 different parameters. These parameters are measured by appropriate biosensors in industrial production. Some of them have more significant influence on the fermentation process than others. Overall, the developed mathematical model has the potential to provide useful insights into biogas production and can be used to optimize anaerobic fermentation processes

Nutritive Profile of Canned Goat Meat Food with Added Carrot

This study describes the effect of adding carrot on the nutritional and biological value of canned goat meat. Four batches of canned goat meat were produced: control (without carrot), and three experimental treatments T10, T20, and T30 that was canned goat meat with the addition of 10, 20, and 30% carrot, respectively. Canned goat meat with 30% added carrot had the lowest fat (5.76%) and protein (17.08%) content. The mass fraction of fiber was significantly increased, up to 1.96% in T10, 2.33% in T20, and 2.71% in T30. The same trend was observed for β-carotene content (from 0.78 mg/100 g in the control sample to 1.91 mg/100 g in T30). Among the amino acids, histidine was significantly increased in T30 (p p 6 (pyridoxine), B9 (folic acid), and B5 (pantothenic acid) content in experimental samples than in the control sample. Among the minerals, the most significant increase was in potassium, magnesium, and phosphorus levels in samples with carrot. Organoleptic evaluation showed differences in color, taste, consistency, and odor. Thus, the addition of carrots increases the nutritive value and improves the palatability of canned goat meat

Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste

The article describes a method for processing chicken bones from the neck, leg, breast, and wing in order to obtain finely dispersed chicken meat-bone paste (MBP). Bones were crushed two times: (a) with a bone chopper (particle size ≤ 5 mm), (b) ultrafine grinding machine (particle size ≤ 0.1 mm). Thereafter, ice water was added in different ratios (0%, 25%, 50%, 75%, 100%) into crushed bones. The effect of added water on the temperature, water binding capacity and chemical composition of MBP was studied. An increase in the proportion of water in MBP during ultrafine grinding leads to a decrease in the water binding capacity. The addition of water to crushed chicken bones followed by ultrafine grinding causes an increase in moisture content and a decrease in fat, protein and ash contents of meat-bone paste. After ultrafine grinding the size of >80% of bone particles is < 0.1 mm, and the remaining portion is < 0.25 mm. The optimal way of processing MBP is a two-stage grinding with preliminary freezing, crushing on the bone chopper, adding 50% of water to the mass of chopped bone, and finally ultrafine grinding. This processing method makes it possible to obtain MBP with good water binding capacity, homogeneous consistency, and balanced chemical composition. Practical implications: Waste-free processing of poultry bones can help processing plants reduce labor and energy costs, make more efficient use of production capacity, and improve the profitability of poultry production as a whole. This information can guide manufacturers in achieving desired moisture levels and consistency in the final product. It also highlights the importance of controlling the water-to-MBP ratio during the grinding process to meet specific quality and moisture requirements

Prevalence, Diagnosis and Improving the Effectiveness of Therapy of Mastitis in Cows of Dairy Farms in East Kazakhstan

In the present work, the prevalence, etiological factors and effective treatment scheme of mastitis in cows of dairy farms “Balke” and “Madi-R” in Eastern Kazakhstan were investigated. In total, 210 heads were investigated on two farms. The incidence of mastitis in cows on dairy farms is not the same in different years. Average clinical mastitis was detected in 35.4% of cows in 2016, 19.6% in 2017, 28.5% in 2018, and in 2019 in 16.4% of cows. The prevalence rates of subclinical mastitis by year had some differences. So, in 2016—36.5% of cows, then in 2017—21.5%, 2018—19.3% and in 2019—22.6%. In cows with udder inflammation, serum calcium 9.37 ± 0.15 mg/% with a range of 8.0 to 10.8 mg/%, phosphorus 3.58 ± 0.07 mg/% (3.0 to 4.3 mg/%), reserve alkalinity 363.46 ± 6.69 mg/% (320 to 440), carotene 0.49 ± 0.03 mg/% (0.220 to 0.988 mg/%), which are in the lower limit of physiological parameters. The drug “Dorob” was tested during the study of comparative effectiveness of treatment methods. The results of the study showed that this drug has anti-inflammatory, antimicrobial and stimulating healing actions. The treatment of the sick cows with catarrhal mastitis has shown that a total of 8 cows have recovered in the control group and 10 cows in the experimental group with the preparation “Dorob”. The period of recovery in the control group was 8.8 ± 0.39, and in the experimental group—6.2 ± 0.28 (p < 0.05). The drug does not contain antibiotics and hormonal preparations. The inclusion of the drug in the scheme of treatment allows for effectively treating inflammatory processes in the udder of cows and restoring their productivity with minimal cost of time and money

Effect of the Encapsulation Process on the Viability of Probiotics in a Simulated Gastrointestinal Tract Model Medium

The primary objective of this study was to investigate the survival rate of three species of encapsulated bacteria (Propionibacterium acidipropionicici, Propionibacterium freudenreichii, and Propionibacterium thoenii) in model solutions designed to simulate the acidity levels found within the human gastrointestinal tract. The capsules were prepared by extrusion from gelatin and sodium alginate in a 1:1 ratio on a laboratory encapsulator. The use of gelatin and sodium alginate was found to provide optimum characteristics suitable for encapsulation of live bacteria. Three strains of Propionibacterium asidirgorionici, Propionibacterium freudenreichii, and Propionibacterium thoenii were subjected to in vitro assay to evaluate their probiotic potential. The final cell survival rate of P. freudenreichii was 105 CFU/mL, indicating that this probiotic is sensitive to acidic medium. The viability of encapsulated probiotics was studied in a model medium simulating the gastrointestinal tract. It was found that alginate–gelatin capsules could provide protection to P. freudenreichii from gastric acid and lead to high levels of viable bacteria released in the intestine. Practical application: Encapsulation of Propionibacterium freudenreichii into alginate–gelatin capsules produced capsules capable of delivering live probiotic bacteria into the intestine