Change in organoleptic properties of minced meat when including fern Orlyak

В статье представлены исследования органолептических свойств модельных образцов мясных фаршей из конины с включением разного количества консервированного папоротника Орляк ( Pteridium aquilinum ). Результаты исследований свидетельствуют о том, что использование соленых побегов папоротника в количестве 15 % в рецептуре котлет из конины обеспечивает высокие потребительские показатели готового продукта. Разработана рецептура котлет «Бурятские новые» пониженной калорийности с высокими потребительскими свойствами. The article presents a study of the organoleptic properties of model samples of minced horse meat with the inclusion of different amounts of canned Orlyak fern (Pteridium aquilinum). Research results indicate that the use of salted fern shoots in the amount of 15% in the formulation of horse meat cutlets provides high consumer performance of the finished product. A recipe for «New Buryat» cutlets of low calorie content with high consumer properties has been developed.

RESULTS OF ANALYSIS OF OSTEOLOGICAL MATE RIALS OF SCYTHIAN TIME FROM THE HILLFORT BOLSHOE STOROZHEVOE: LATEST RESEARCH

The article analyzes osteological materials obtained during the latest excavations of one of the largest hillforts of the Middle Don culture of the Scythian time – Bolshoye Storozhevoe. The collection under study dates back to the end of the 5th - 4th centuries BC. and has 3650 bones, 1180 of which have been identified to species. The bones are kitchen remains associated with the butchering and consumption of animal meat directly on the site. The analyzed samples are represented exclusively by the bones of domestic animals. Among them, the remains of cattle (36.4%) predominate, fragments of the skeleton of a horse (23.1%) and small ruminants (23.2%) were found equally, pig bones (15.8%) were found somewhat less frequently. The bones of a dog were found, almost all of which were found in one of the household pits. Among the slaughtered animals, as a rule, adults prevailed, which indicates that people were engaged in animal husbandry directly on the hillfort. According to the proposed by E. E. Antipina method, the volume of consumption of meat products was calculated and the herd composition was reconstructed. The basis of the meat diet was beef and horse meat. Goat, lamb and pork supplemented the meat diet. The herd apparently consisted mainly of horses and cattle. There were few pigs, goats and sheep in it.

Specialized meat semi-finished products for prevention of liver diseases

Dietetic therapy plays an important role in prevention and treatment of non-communicable, alimentary-dependent diseases including the bile duct diseases and chronic liver injury. The medico-biological requirements for the composition and quality of specialized semi-finished products for prevention and treatment of liver diseases are formulated and formalized in the paper. Using the methods of the computer design, the recipe of the specialized minced meat semi-finished product from horse meat, which is nutrient adequate to specific features of nutrition of patients with liver diseases, was developed and optimized. The experimental recipe of minced semi-finished products consists of horse meat of the second grade, soy protein fiber, soy protein isolate, textured soy flour, milk thistle oil meal, chicken eggs, soybean oil, salt, onion, vitamins B1, B2 and E, magnesium and zinc salts. The biological value of the obtained product is characterized by the high indices of the amino acid balance (Cmin=0.99, σс =0.85, U=6.27) and fatty acid balance of lipids ((RLi) I = 1…3 = 0.9 and (RLi) I = 1…6 -0.77). The content of dietary fibers, vitamins B1 and B2 as well as mineral salts of magnesium and zinc in the semi-finished product corresponds to the medico-biological requirements. The effectiveness of the developed product was confirmed in the experiment of the laboratory mice with simulated liver cirrhosis. The results of the assessment on the laboratory animals show that the developed product positively influences the processes of metabolism in the mouse body. The coefficient of protein assimilation in the group of animals fed with the specialized product was 25% higher than in animals received the standard vivarium diet. The biochemical blood analysis showed that intake of the developed product reduced the content of bilirubin, cholesterol, AST and ALT in the animal body by 34.5%, 8.2%, 11.0% and 12.5%, respectively.

Effect of Gender on Meat Quality from Adult Obsolescent Horses

The objective of the study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult horses slaughtered in Lithuania. M. pectoralis profundus of twenty-six obsolescent horses from 3 to 21 years of age were used in the experiment. Gender appeared to affect the horse meat properties. Stallions demonstrated (p < 0.01 and p < 0.05, respectively) lower content of dry matter and also considerably lower (p < 0.001 and p < 0.01) intramuscular fat content compared with mares and geldings and higher (p < 0.01) cholesterol content compared with mares. The meat of stallions showed the highest pH; however, a significant (p < 0.01) difference was obtained only in comparison with mares. Meat lightness (L*) and yellowness (b*) of stallions were lower (p < 0.05) compared with geldings. Meat toughness of stallions was also lower (p < 0.01) than the meat of mares and geldings. The highest (p < 0.05 and p < 0.01, respectively) proportion of total polyunsaturated fatty acids (PUFA), higher (p < 0.05) and more favorable PUFA/SFA ratio, and also the highest (p < 0.05) but least favorable n-6/n-3 PUFA ratio, were detected in the muscles of stallions compared with mares and geldings. The differences in horse ages did not exhibit any effect on the properties of M. pectoralis profundus. Despite the age differences at the decline of horse life, the properties of the horse meat exhibited good quality and showed that horse meat is potentially highly beneficial to human health.

Influence of heat treatment methods on the color characteristics of meat

The production of food products with a sufficient amount of functional ingredients is an urgent task for the modern food industry, since the health of every person and nation is largely determined by the diet. An important role in the formation of the range of functional food products is assigned to the development of new recipes and technologies for meat products. In this work, horse meat was used as raw meat. When developing a horse meat product, different methods of heat treatment of the main raw materials were used: the traditional method - frying and stewing, cooking in a combi oven, sous-vide technology. A comparative analysis of heat treatment of meat has been carried out. Investigations were carried out using digital image processing methods to compare the color change of meat samples during cooking by the above methods. The ability to select a fragment of an image for a more detailed study with the output of statistical information about the number of pixels by secondary or tertiary colors has been implemented. The geometric characteristics of objects are determined - area, perimeter, height, width, as well as color characteristics for the selected color components. Using the method of digital image processing, the processes occurring during heat treatment have been established, which makes it possible to regulate and correct the technology of cooking meat products, analyze the geometric and color characteristics of finished products. A program and method for determining the color characteristics of the meat samples under study have been developed.

Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality

The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p < 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p < 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.

Production of young horse meat when pasture and winter grazing housing under the conditions of forest-steppe area of Transbaikal

The results of research on the meat productivity of horses, the morphological composition of carcasses, the chemical composition of horse meat, its nutritional value and environmental safety have been presented in the article. The content of vitamins and minerals in young horse meat at the age of 6 and 18 months has been established. The chemical composition of pasture grass has been studied. According to the content of vitamins and minerals the environmental safety of young horse meat corresponds to SanPiN 2,3.2. – 1078–01. The carcass weight in foals aged 6 months was 117,3 kg, the slaughter yield was 54,1 %, and in 18 months the carcass weight was 171,4 kg, the slaughter yield was 53,6 %. The yield of by-products of the 1st category was 3,94 and 4,19 kg, respectively, by age. In foals at the age of 6 months, the weight of muscle tissue was 83,6 kg, fat – 5,3 kg, bone – 22,5 kg, connective tissue – 5,9 kg, and at the age of 18 months, the weight of muscle tissue was 121,4 kg, fat – 10,1 kg, bone – 32,2 kg, connective tissue – 7,7 kg. The results of the average meat sample have shown that the meat of foals at the age of 6 months contains 71,7 % water, 21,0 % protein, 6,2 % fat, 1,1 % ash, the caloric content was 1536,4 kcal, and at the age of 18 months, respectively, 70,4, 21,0, 6,0, 6,8, 1,2 % and 1619,2 kcal. The caloric content of meat was higher than at 6 months of age by 82,8 kcal. The benefits of young horse meat are that the amino acids, vitamins and minerals contained in it contribute to the normalization of metabolism in the human body, and the meat itself is a supplier of high-quality animal protein. It has been established that according to the requirements of environmental safety, horse meat meets the maximum permissible concentration of the studied substances according to regulatory documents.

The “horse-meat” scandal: illegal activity in the food supply chain

Purpose Food supply chain theory and practice generally assumes that the business practices and processes involved are ethical, legal and value-adding when this is not always so, as demonstrated by the ongoing 2013 horse-meat scandal. Although it is ostensibly a UK-based affair, it encompasses the meat processing industry across Europe. This study, thus, aims to examine supply chain criminality and to highlight “scandal scripts” which amplify underlying issues. Design/methodology/approach A systematic review of extant literature on the scandal adds to that body of work, updating the existing narrative to include a detailed analysis of convicted “industry insiders”, highlighting supply chain issues involved in the frauds. Micro-stories of businessmen involved are presented to enable an empirical exploration of their illegal involvement in the meat trade. Using storied data from accounts of the scandal as contemporary examples, emerging themes and issues are outlined through a mixed methods qualitative approach consisting of ethical covert research, using documentary research strategy underpinned by narrative inquiry. Findings Media coverage perpetuated various myths notably that the fraud was carried out by “shadowy”, Eastern European “mafia figures” exploiting the extended food supply chains. The analysis is aided by the use of media hypothesis. Far from being a mafia-inspired fraud, the criminal activity was organised in nature and committed by insider businessmen. The findings demonstrate that supply chains are complex and require an understanding of storied business practices, including the ethical and illegal. Research limitations/implications From an academic perspective, there are implications such as the dearth of academic research and policy-related studies into food fraud possibly because of the difficulty in obtaining data because of access to such enterprises and entrepreneurs necessitating reliance upon documentary sources and investigative journalism. Practical implications There are distinct policy implications, particularly the need to legislate against international criminal conspiracies and everyday ordinary organised food frauds perpetuated. Lax penalties do little to prevent such crimes which need to be taken more seriously by the authorities, and treated as major crime. In formulating food laws, rules and regulations, greater cognisance should be taken to consider how supply chains in the food industry could be better protected from predatory criminal actions. Originality/value This novel qualitative study will enable academics and practitioners to better understand illegal enterprise, food fraud and risk management from both operational and supply chain perspectives and will be useful to investigators by furthering our understanding of entrepreneurial practice and morality in the food industry.