Raman spectroscopic techniques for meat analysis: A review

Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system  atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new,Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system  atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new, promising and relevant area of research in the field of meat quality

ТЕХНОЛОГИЧЕСКИЙ ИМПЕРАТИВ СОТРУДНИЧЕСТВА УКРАИНЫ И РОССИИ

The article studies the state and trends of scientific and technological cooperation between Ukraine and the Russian Federation with the following characteristics of the objective reasons that promote the widening and development of such cooperation, and also allows to reveal common points of growth for creation and implementation of joint technology platforms. The relation between the state of technological basis of the economies of technological imperative is considered, both in Ukraine and Russia. Proposals are developed regarding the formation of specific methodologies and organization mechanisms for their implementation in the priority areas of joint strategies of scientific and technological cooperation in the future.В статье раскрыты состояние и тенденции научно-технологического сотрудничества Украины и Российской Федерации с последующей характеристикой объективных причин, которые способствуют расширению и развитию такого сотрудничества, а также позволяют выявить общие точки роста для создания и реализации совместных технологических платформ. Показана связь состояния технологического базиса развития экономик с технологическим императивом как в Украине, так и в России. Разработаны предложения относительно формирования конкретных методологий и организационных механизмов их реализации в приоритетных направлениях совместной стратегии научно-технологического сотрудничества в перспективе

Comparative analysis of local pig breeds in China and Russia

Pork is a favorite type of meat with a large share in the structure of consumption worlwide, including China and Russia. Pork production in China and Russia has been constantly growing over the last years. This type of meat remains to be in high demand due to its sensory properties despite consumer attitude to pork fat content. This review presents the short history of pig farming in China and Russia, as well as the modern trends in the development of this industry. The data on the pork production and consumption in two countries over the last years are compared. Characteristics that consumers consider important when buying pork and negative factors influencing consumer choice are described. Consumer properties of meat products from pork depend on keeping conditions and feeding of animals. Meat composition and functional properties depend greatly on pig breed. Information about pig breeds that are raised in China (depending on a region) and Russia, as well as indicators of productivity of pigs of certain breeds, are presented.Pork is a favorite type of meat with a large share in the structure of consumption worlwide, including China and Russia. Pork production in China and Russia has been constantly growing over the last years. This type of meat remains to be in high demand due to its sensory properties despite consumer attitude to pork fat content. This review presents the short history of pig farming in China and Russia, as well as the modern trends in the development of this industry. The data on the pork production and consumption in two countries over the last years are compared. Characteristics that consumers consider important when buying pork and negative factors influencing consumer choice are described. Consumer properties of meat products from pork depend on keeping conditions and feeding of animals. Meat composition and functional properties depend greatly on pig breed. Information about pig breeds that are raised in China (depending on a region) and Russia, as well as indicators of productivity of pigs of certain breeds, are presented

THE CLUSTER APPROACH TO INNOVATION AND TECHNOLOGICAL DEVELOPMENT OF RUSSIA AND UKRAINE: METHODOLOGICAL AND ORGANIZATIONAL ISSUES

The methodical and organizational problems of the cluster approach to economic development. Notes a number of important conditions and signs of cluster formation: innovation, competitiveness, voluntary, mutually beneficial participation in the cluster. The problems of the formation of clusters in Russia and Ukraine. The problems of the formation and management of shared cluster Russia and Ukraine

Evolution of in vitro digestibility techniques: a systematic review

The inability to reproduce certain digestive processes in vivo, high research costs and ethical aspects have led to the development of a large number of in vitro digestion models. These models allow us to take into account various factors of modeling complex multistage physiological processes occurring in the gastrointestinal tract, which makes them promising and widely used. A significant part of in vitro methods includes assessment by enzymatic digestion and are based on the calculation of nitrogen remaining after digestion in relation to the initial total nitrogen (according to the Dumas, Kjeldahl method, spectrophotometric or chromatographic method). There are also a number of titrometric methods (pH‑stat), which are mainly used to assess the digestibility of feed, most successfully for aquatic animals due to the simplicity of their digestive tract. Methods for assessing the digestibility of food products by enzymatic digestion have undergone various stages of evolution (since 1947) and have been widely modified by including various enzymes (pepsin, trypsin, pancreatin, erepsin, etc.) in model systems, indices for various products have been determined on their basis (pepsin-digest-residue (PDR) index, 1956; pepsin pancreatin digest (PPD) index, 1964; pepsin digest dialysate (PDD), 1989). As a result, a single protocol was formed to study the digestibility of food — INFOGEST (2014–2019), which includes three stages of digestion (oral, gastric and intestinal). It allows researchers to accurately reproduce the conditions of the human gastrointestinal tract and is widely used by scientists around the world

Raman spectroscopic techniques for meat analysis: A review

Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system  atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new

КЛАСТЕРНЫЙ ПОДХОД К ИННОВАЦИОННОТЕХНОЛОГИЧЕСКОМУ РАЗВИТИЮ РОССИИ И УКРАИНЫ: методические и организационные вопросы

The methodical and organizational problems of the cluster approach to economic development. Notes a number of important conditions and signs of cluster formation: innovation, competitiveness, voluntary, mutually beneficial participation in the cluster. The problems of the formation of clusters inRussiaandUkraine. The problems of the formation and management of shared clusterRussiaandUkraineРассматриваются методические и организационные проблемы кластерного подхода к экономическому развитию. Отмечается ряд важных условий и признаков формирования кластера: инновационность, конкурентоспособность, добровольность, взаимовыгодность участия в кластере. Рассмотрены проблемы формирования кластеров в России и Украине. Исследуются проблемы образования и управления совместными кластерами России и Украин

КЛАСТЕРНЫЙ ПОДХОД К ИННОВАЦИОННО- ТЕХНОЛОГИЧЕСКОМУ РАЗВИТИЮ РОССИИ И УКРАИНЫ: МЕТОДИЧЕСКИЕ И ОРГАНИЗАЦИОННЫЕ ВОПРОСЫ

The methodical and organizational problems of the cluster approach to economic development. Notes a number of important conditions and signs of cluster formation: innovation, competitiveness, voluntary, mutually beneficial participation in the cluster. The problems of the formation of clusters in Russia and Ukraine. The problems of the formation and management of shared cluster Russia and Ukraine.Рассматриваются методические и организационные проблемы кластерного  подхода к экономическому развитию. Отмечается ряд важных условий и признаков формирования кластера: инновационность, конкурентоспособность, добровольность,  взаимовыгодность участия в кластере. Рассмотрены проблемы формирования кластеров в России и Украине. Исследуются проблемы образования и управления совместными кластерами России и Украины

ВЛИЯНИЕ АВТОЛИЗА НА ПРОТЕОМНО-ПЕПТИДНЫЙ ПРОФИЛЬ СЕРДЕЧНОЙ МЫШЦЫ И АОРТЫ Bos taurus и Sus scrofa

The article presents the results of autolytic processes impact on the protein-peptide profile of Bos taurus and Sus scrofa cardiac muscle and aorta. The results of tissue-specific protein identification are also presented as well as the effect of autolysis. Apolipoprotein A-1 involved in the formation of high-density lipoproteins, peroxiredoxin-1 involved in the suppression of oxidative stress, galectin-1 induced apoptosis of T-lymphocytes, as well as number of heat shock proteins with molecular weight less than 30 kDa were identified in Sus scrofa aorta tissue. It was discovered that functional proteins with molecular weight less than 30 kDa are retained during the freezing process, but destroyed under the action of autolytic enzymes. This work was supported by the Russian Science Foundation (project No. 16–16–10073).В статье представлены результаты изучения влияния автолитических процессов на белково-пептидный состав сердечной мышцы и аорты Bos taurus и Sus scrofa, приведены результаты идентификации тканеспецифичных белковых молекул и влияние автолиза на их сохранность. В тканях аорты Sus scrofa были обнаружены аполипопротеин А-1, участвующий в образовании липопротеинов высокой плотности, пероксиредоксин-1, участвующий в подавлении окислительного стресса, галектин-1, индуцирующий апоптоз Т-лимфоцитов, а также ряд белков теплового шока, имеющих молекулярную массу менее 30 кДа. Было установлено, что функциональные белковые вещества с  молекулярной массой менее 30 кДа сохраняются в процессе заморозки, но разрушаются под действием ферментов сырья при автолизе. Исследование выполнено за счет гранта Российского научного фонда (проект №16–16–10073)