Shockwave effects in the technology of meat raw material processing

Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat tenderization is a topical direction. The review considers the main aspects of the development of shockwave (SW) technology as an alternative method for meat tenderization. The paper analyzes the means of shockwave formation as well as possible mechanisms responsible for meat tenderization caused by shockwave treatment and related to the energy dissipation and mechanical load on the boundary zones of a biological material under processing. The results of the investigations of a shockwave effect on meat tenderness, microbial inactivation, structure and assimilability of muscle protein and other functional and technological properties of a product are presented. The majority of researchers who studied a SW effect on meat tenderization showed different degrees of the improvement in the Warner-Bratzler shear force and increase in sensory scores of meat tenderness. This review shows the main problems linked with commercialization of the meat treatment process using SW based on electrical discharges under water. This method of SW generation is considered safest but infeasible today due to occurrence of restrictions such as damage of packaging materials after treatment, a need to ensure effective SW propagation in a commercial unit and determine optimal treatment parameters in the process of shockwave tenderization. Furthermore, potential possibilities of using shockwave technologies in the food industry are discussed. In particular, shockwave treatment upon extraction is an effective method for extracting juice/ oil/ bioactive components from various plant materials, which can be used as the pretreatment or independent process.Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat tenderization is a topical direction. The review considers the main aspects of the development of shockwave (SW) technology as an alternative method for meat tenderization. The paper analyzes the means of shockwave formation as well as possible mechanisms responsible for meat tenderization caused by shockwave treatment and related to the energy dissipation and mechanical load on the boundary zones of a biological material under processing. The results of the investigations of a shockwave effect on meat tenderness, microbial inactivation, structure and assimilability of muscle protein and other functional and technological properties of a product are presented. The majority of researchers who studied a SW effect on meat tenderization showed different degrees of the improvement in the Warner-Bratzler shear force and increase in sensory scores of meat tenderness. This review shows the main problems linked with commercialization of the meat treatment process using SW based on electrical discharges under water. This method of SW generation is considered safest but infeasible today due to occurrence of restrictions such as damage of packaging materials after treatment, a need to ensure effective SW propagation in a commercial unit and determine optimal treatment parameters in the process of shockwave tenderization. Furthermore, potential possibilities of using shockwave technologies in the food industry are discussed. In particular, shockwave treatment upon extraction is an effective method for extracting juice/ oil/ bioactive components from various plant materials, which can be used as the pretreatment or independent process

Management of food cold chains traceability amid the COVID-19 pandemic

The present article considers the functioning of food supply chains and their major component — a continuous cold chain of perishable food products, including meat products, under the conditions of COVID‑19 pandemic. The issues of the impact of the pandemic on production, processing and commercial supply of meat and meat products in Russia and worldwide are being considered. The traceability of temperature fluctuations in meat processing plants is relevant; it becomes an increasingly important factor for efficient logistics to provide the best supply and to keep the food safe in the current conditions. Research data is presented here. The results of the research show that frozen foods serve as carriers and distributors of SARS-CoV‑2 infection without any contact between people. This conclusion highlights additional challenges in controlling the spread of COVID‑19 worldwide, and reveals the mechanism of the disease transmission, taking into account the peculiarities of temperature modes during storage and transportation of perishable meat products. The risks of food cold chains functioning under the conditions of pandemic, the adaptive strategies for their mitigation and logistical systems of tracking are considered, in particular, the application of various data technologies

Methods of analysis of equity securities risk and return : issues and prospects

In terms of capacities and characteristic features of macroeconomic policy in Russia today, the issue of more efficient use of the equity capital market potential where the main tools are shares or equity securities is highly relevant. More efficient use of the capitals of joint stock companies, obtaining reliable information for defining the cost of the business reinforce the need of more detailed theoretical and practical analysis of the equity securities. This is one of the most important prerequisites for creating favorable informational environment and improving the quality of stock market monitoring both at the national and international levels. The author analysed opinions on this issue among Russian and foreign researches, applying the methods of theoretical knowledge and general logic. It systematizes various methodological approaches to the analysis of the equity securities and justifies the need of using the methods of fundamental and technical analysis of equity securities in the Russian context. We pay special attention to studying the rates of return and the risks of the equity securities and look at the opportunities to use this information for developing a scale of rating investment attractiveness of joint stock companies. The recommendations stated in the article may be used for operational management and development of strategic solutions to attract financial resources required for economic growth and modernization of production.peer-reviewe

NEW SILVER NANOCOMPOSITES BASED ON AZANORBORNENE COPOLYMERS

This work was supported by the Russian Foundation for Basic Research, project 19-43-590019-r_a

Edible insects as a source of alternative protein. A review

The current state and research priorities in the field of using insects as foods and their components are examined. At present, entomophagy is practiced in Africa, South America and Asia. It is shown that the growing world population, which is increasingly limited in resources upon the rising demand for animal protein, has stimulated the interest to new food sources that can include insects as future alternative sources of animal protein. In the forming global model based on the growing share of renewable energy sources, entomophagy fits in as a renewable source of food energy. Over the last decade, the potential of edible insects as a new ingredient has been studied. It is noted that edible insects can be produced with less environmental impact compared to cattle. Insects have a huge potential at all life cycle stages as a source of nutritional and active substances and are a rich source of animal protein, contain essential amino acids, minerals (K, Na, Ca, Cu, Fe, Zn, Mn and P), vitamins (В-group, А, D, Е, К and С) and unsaturated fatty acids. Assimilability of insect protein is 76–98%. Insect carbohydrates are represented mainly by chitin contained in a range from 2.7 mg to 49.8 mg/kg of fresh matter. There are data that different insect species can have immune stimulating, sugar reducing, antioxidant and anti-genotoxic activities, as well as the positive effect in cardiovascular and nervous disorders. In the western countries, different methods of insect processing were developed. The review summarizes advantages and risks of eating insects and legal practices of their consumption. Possible ways and strategies of stimulating edible insect consumption are analyzed taking into account that the majority of population in western countries reject the idea of eating insects. The review of performed studies notes the necessity to eliminate emotional and psychological barriers on the way of accepting edible insect consumption

Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction

The article summarizes and systematizes the causes and consequences of food loss and waste. The uncontrolled accumulation and inefficient management of loss and waste is a serious problem of food security in many countries. Moreover, the world annually loses or wastes about a third of food produced while natural resources are inefficiently used. A significant number of definitions and terms in the field of food loss and waste cause international inconsistency in management systems. So, systematization of terms and research methods for food loss and waste has been carried out. The review analyzes the stages of food supply chain, i.e. the production of agricultural raw materials, their collection, processing, transportation and consumption, where the largest loss and waste occur. Furthermore, environmental, social and other problems associated with the accumulation of loss and waste are considered. Prevention of food loss and waste has been shown to be a potential strategy to improve the balance of food supply and demand and is essential for improving food security while reducing environmental impact and providing economic benefits to various participants in the food supply chain. Separately, the actions taken by the Russian Federation in the field of waste management and reduction of food loss are considered. Attention is drawn to the fact that the difficulties in solving these problems are associated with insufficient progress in legislation and low funding of relevant research projects. Possible approaches for simulation and optimization of actions to support specific strategies to reduce loss and waste are considered, taking into account the following factors: improving the management of various inventories; developing a clear strategy for planning and allocating resources; forming the supply chain based on variability (uncertainty) of customer demand and supply. Knowledge comparison and integration, as well as optimization of food supply chain management are essential for development of strategies and decisions about where and how to focus efforts to most effectively ensure the reduction of loss and waste at each stage of food supply chain. The main decisions and practices for FLW prevention and management have been systematized.The article summarizes and systematizes the causes and consequences of food loss and waste. The uncontrolled accumulation and inefficient management of loss and waste is a serious problem of food security in many countries. Moreover, the world annually loses or wastes about a third of food produced while natural resources are inefficiently used. A significant number of definitions and terms in the field of food loss and waste cause international inconsistency in management systems. So, systematization of terms and research methods for food loss and waste has been carried out. The review analyzes the stages of food supply chain, i.e. the production of agricultural raw materials, their collection, processing, transportation and consumption, where the largest loss and waste occur. Furthermore, environmental, social and other problems associated with the accumulation of loss and waste are considered. Prevention of food loss and waste has been shown to be a potential strategy to improve the balance of food supply and demand and is essential for improving food security while reducing environmental impact and providing economic benefits to various participants in the food supply chain. Separately, the actions taken by the Russian Federation in the field of waste management and reduction of food loss are considered. Attention is drawn to the fact that the difficulties in solving these problems are associated with insufficient progress in legislation and low funding of relevant research projects. Possible approaches for simulation and optimization of actions to support specific strategies to reduce loss and waste are considered, taking into account the following factors: improving the management of various inventories; developing a clear strategy for planning and allocating resources; forming the supply chain based on variability (uncertainty) of customer demand and supply. Knowledge comparison and integration, as well as optimization of food supply chain management are essential for development of strategies and decisions about where and how to focus efforts to most effectively ensure the reduction of loss and waste at each stage of food supply chain. The main decisions and practices for FLW prevention and management have been systematized

Features of training foreign students information technology

Preparation of foreign students to study in the Russian Universities involves the use of certain techniques, based on the andragogical model. Visualization of information and problem-solving algorithms, the use of multimedia technologies allow to solve tasks. An important component of the educational process is a fractional presentation of the material and testingПодготовка иностранных слушателей к обучению в российском вузе предполагает использование определенных методик, основанных на андрагогической модели. Визуализация информации и алгоритмов решения задач, применение мультимедийных технологий позволяют решить поставленные задачи. Важной составляющей учебного процесса является дробная подача материала и проведение тестировани

The impact of information technology on changing teaching methods

The introduction of information and communication technologies in all spheres of society affects education. New forms appear in the educational process, new forms of organization of educational process, taking into account the individual characteristics of the student and employer needs. The process is dynamic and interactiveВнедрение информационно-коммуникационных технологий во все сферы жизнедеятельности общества влияет и на образование. Появляются новые формы организации учебного процесса, учитывающие индивидуальные особенности студента и потребности работодателя. И сам процесс становится динамичным и интерактивны

The practice of interaction of Yekaterinburg technicum of industry technologies and service with «Aramil aviatic repair factory» connected with training of qualified workers in profession «metalworker on the repair of aviatic technology»

Статья посвящена опыту сотрудничества образовательной профессиональной организации с предприятием оборонно-промышленного комплекса Свердловской области в части подготовки высококвалифицированных рабочих кадров.The article is dedicated to the experience of cooperation of educational professional organization with the enterprise of defense-and-industrial complex in the Sverdlovsk region within the framework of the trainig of high qualified workers

Computadora de música en la enseñanza del curso “Escuchando música”

The “Listening to Music” course is an important link in the music education of a child. The “Listening to Music” course fosters love and interest in music, teaches to understand its language, and develops emotional responsiveness in children. The article considers new opportunities in teaching the “Listening to Music” course, which appeared along with a music computer, and which is more often used in the children's music school and meets the requirements of modern pedagogy. The article describes the capabilities of music and computer programs aimed at developing creative abilities of children. The authors examined new forms of work in the classroom using a music computer. The article proves that using a musical computer opens up broad prospects for employing creative tasks at children's music and art schools.El curso “Escuchar música” es un enlace importante en la educación musical de un niño. El curso “Escuchar música” fomenta el amor y el interés por la música, enseña a comprender su lenguaje y desarrolla la capacidad de respuesta emocional en los niños. El artículo considera nuevas oportunidades en la enseñanza del curso “Escuchar música”, que apareció junto con una computadora musical, y que se usa con mayor frecuencia en la escuela de música para niños y cumple con los requisitos de la pedagogía moderna. El artículo describe las capacidades de la música y los programas informáticos destinados a desarrollar las habilidades creativas de los niños. Los autores examinaron nuevas formas de trabajo en el aula utilizando una computadora musical. El artículo demuestra que el uso de una computadora musical abre amplias perspectivas para emplear tareas creativas en las escuelas de música y arte para niños