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

Development of Minced Meatball Composition for the Population from Unfavorable Ecological Regions

In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 – 15%, variant 2 – 10% and variant 3 – 5%. The comparative quality and organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements – 3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball

Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimized in terms of biological value and optimal content of essential amino acids. The addition of plant components in amounts greater than 18% caused an increase in the content of protein, fat, and ash in the minced samples. The rheological properties of minced meat samples without enzyme treatment changed depending on the proportion of plant raw materials. When the content of the flax flour was increased, the minimum ultimate shear stress and viscosity were observed, while the maximum values for these indicators were achieved in samples containing about 15% hemp protein, as well as in samples without plant additives. When adding transglutaminase to the formulation, increases in the ultimate shear stress and viscosity were proven for all combined minced samples. The combined minces, containing flax flour, had a more plastic structure and the lowest modulus of elasticity, while minces including 14% hemp protein or more than 87% meat components were identical to the control samples in terms of deformation and elasticity. In enzyme-treated minces, the plasticity of the samples reduced while density and elasticity increased. Transglutaminase treatment contributed to the formation of optimal technological properties of combined minces. Microstructural analysis showed the intermolecular bonds between protein particles in combined minced samples with the addition of enzymes. The research results have demonstrated the effectiveness of using transglutaminase in the composition of combined minced meat for the formation of a homogeneous and dense system with the necessary technological and rheological properties

Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution

This thorough analysis traverses the ever-changing terrain of meat processing, revealing a story intertwined with technological innovations, environmentally friendly methods, and the revolutionary rise of cultured meat production. The amalgamation of sustainable polymers, sophisticated composite coatings, and potent antioxidant agents strikingly demonstrates the sector's dedication to novelty and ecological accountability. Diagrammatic depictions outline tactical approaches to lowering carbon emissions, highlighting the circular economy in terms of material recycling and the creative recycling of agricultural and food waste into environmentally acceptable packaging. Modern meat processing techniques, automation, and smart technology are all explored, emphasising waste minimization, energy efficiency, and sustainable practices.In terms of the future, the assessment offers a peek at how biotechnological developments and uses of nanotechnology will combine to transform how meat is produced. The integration of precision biotechnology, ethical concerns, and sustainability ushers a new era of responsible and creative food production, positioning the meat processing sector as a pathfinder in addressing consumer need

Photochemical oxidation of γ-exachlorocyclohexane and 4,4'- dichlorodiphenyldichloroethylene

Objectives: Utilization of the forbidden organochlorine pesticides demands searching of new ways of their neutralization. In such way there can be a photochemical oxidation of pesticides. As a research objects we chose γ-hexachlorocyclohexane (lindane) and 4,4 '- dichlorodiphenyldichloroethylene (DDE). Radiation treatment of solution is carried out by the UF-lamp with a wavelength of 254 nanometers. Methods: Residual concentrations of pesticides were determined by "Lyumakhrom" liquid chromatograph. The infrared spectrum of initial lindane, DDE solutions in the process of photochemical oxidation of pesticides by hydrogen peroxide is observed in ZnSe precision cell by Infrared Fourier Transform Spectroscopy "Infralyum of FT-02". The kinetics of photochemical oxidation process of γ-hexachlorocyclohexane (lindane) and 4,4 '- dichlorodiphenyldichloroethylene (DDE) is studied. Findings: The analysis of obtained results shows that use of the homogeneous catalysts, initiating the process of H2O2 and H2O photolysis, reduces the concentration of lindane and DDE in the first hour of treatment. Without catalyst the residual concentration of lindane is 0,289×10-6 mol/dm3, DDE – 0,235×10-6 mol/dm3, while addition of iron (III) to H2O2 leads lindane concentration dilution up to 0,029×10-6 mol/dm3, DDE – to 0,046×10-6 mol/dm3. Addition as the Zn (II) catalyst to hydrogen peroxide decreases the concentration of lindane to 0,129×10-6 mol/dm3, DDE – to 0,163×10-6 mol/dm3 in 2 hours. In the presence of iron ions (III) as the homogeneous catalyst initiating the photolysis of hydrogen peroxide and water, the constant rates are increased by six times. The analysis of pesticides photochemical oxidation products by IR spectrums allowed assuming mechanisms of photochemical oxidation of pesticides by hydrogen peroxide. As may be supposed, there is a cycle rupturing in lindane leading to formation of the aliphatic ketones which are restored to secondary alcohols; and DDE have a rupture of C (1) atom benzene ring with formation of chlorophenols and alkenes. From then on chlorophenols are oxidized by hydroxyl radical to the carbon dioxide and water, and alkenes are hydrated to primary alcohols. Conclusion: The conducted research showed high efficiency of photochemical oxidation process of pesticides in the presence of homogeneous catalyst – iron ions (III)

Lycopene as a Natural Antioxidant Used to Prevent Human Health Disorders

Lycopene, belonging to the carotenoids, is a tetraterpene compound abundantly found in tomato and tomato-based products. It is fundamentally recognized as a potent antioxidant and a non-pro-vitamin A carotenoid. Lycopene has been found to be efficient in ameliorating cancer insurgences, diabetes mellitus, cardiac complications, oxidative stress-mediated malfunctions, inflammatory events, skin and bone diseases, hepatic, neural and reproductive disorders. This review summarizes information regarding its sources and uses amongst different societies, its biochemistry aspects, and the potential utilization of lycopene and possible mechanisms involved in alleviating the abovementioned disorders. Furthermore, future directions with the possible use of this nutraceutical against lifestyle-related disorders are emphasized. Its protective effects against recommended doses of toxic agents and toxicity and safety are also discussed