Influence of Thyme and Juniper on the Microbiological Properties of Pork Brisket

The aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket. Pork brisket was an experimental sample. It was added with black pepper, thyme and juniper, in the dry condition, as essential oils and alcohol extracts. Pork brisket, added with dry plants, essential oils, extracts of black and fragrant pepper, was taken as a control. According to the microbiological studies, it was established, that an exceed of the standard index of the content of mesophilic-aerobic and facultative anaerobic microorganisms (more than 1,0×103 g/CCU) takes place in brisket samples with dry black pepper. And also in samples with thyme and juniper in ratios 0,9:0,7:0,2 and 0,9:0,6:0,3. An exceed of nMAFAM index is also fixed in experiments using essential oils of these spices. It was established, that after 80 min of the experiment, these mixtures remain resistant to spoilage by 20 min longer comparing with using dry black and fragrant pepper. Most intense antibacterial properties relative to the development of microorganisms were observed in experimental samples. It is noticeable in a sample with using dry comminuted spices thyme and juniper in ratios 0,9:0,8:0,1. The use of spicy-aromatic plants of thyme and juniper allow to increase the storage term of ready products

A Study of Toxic Elements and Radionuclides in Semi-smoked Sausages Made with Lentils, Thyme, and Juniper

The study determines toxic elements by methods of atomic absorption spectrometry with atomisation in a flame in terms of the colorimetric atomic absorption method. The values of specific activity and volumetric activity of γ-emitting radionuclides are found in sausages using the means of computer technology. The purpose of the research is to determine the safety of semi-smoked sausages made with the use of beef, poultry, lentils, thyme, and juniper as to the content of toxic elements and radionuclides by using techniques developed by Lviv Oblast State Laboratory of the State Consumer Protection Service in Lviv Oblast. A detailed description of the process of conducting research on the sausages is given in the article.Semi-smoked sausages of modified recipes, namely using beef, poultry, lentils, thyme, and juniper, were investigated according to the methodology developed by Lviv Oblast State Laboratory of the State Consumer Protection Service in Lviv Oblast, using the atomic absorption spectrometry method applying Varian AA240FS Atomic Absorption Spectrophotometer (Agilent Technologies, USA) and Shimadzu AAS-6300 Atomic Absorption Spectrophotometer (Shimadzu, Japan). The use of the developed techniques and this equipment made it possible to determine the contents of lead, cadmium, mercury, arsenic, copper, zinc, and radionuclides and to confirm conformity of the sausages according to these parameters to the requirements of DSTU 4435:2005. Semi-smoked sausages. The research results allowed registering the technical specifications and technological instructions for the semi-smoked sausages Osoblyva Simeyna, Osoblyva Simeyna Spiced, Osoblyva Sambirska, Osoblyva Sambirska Spiced, Osoblyva Stryiska, and Osoblyva Stryiska Spiced