Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage. Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days. Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity. Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.

Introduction. Meat processing enterprises are facing the problem of utilization of secondary products with a limited scope of application and a wide range of useful properties. One of the promising ways of slaughter-house by-product utilization is the production of biomaterials that can replace various tissues of a living organism. This review presents an analysis of the global biomaterials market, its volume, and possible ways of using secondary meat resources in various sectors of economy. Study objects and methods. The article represents some results of a desk research based on open sources, i.e. publications and Internet data portals. Results and discussion. One of the most important tasks of modern regenerative medicine is to develop fast and effective methods for the restoration of damaged or lost organs and tissue fragments. Its solution directly depends on new advanced biomaterials. Modern biocompatible materials are in great demand in such areas of medicine as orthopedics, ophthalmology, dentistry, general and cardiovascular surgery, restorative medicine, drug delivery, etc. Cosmetology is a rapidly evolving segment of medicine and depends on such biomaterials as hyaluronic acid and collagen. Russian biomedicine occupies 0.7% of the world market. However, the Russian segment is likely to grow and expand its range of biomaterials. Conclusion. The currently unused resources of meat industry can be an excellent source of valuable raw materials for the advanced biomedical structures used in tissue engineering. A wide variety of structures and properties of secondary resources can produce a wide range of biomaterials. The possibility of manufacturing matrices from internally sourced raw materials within one enterprise is particularly promising.

Expansion of the range of chopped semi-finished products of high nutritional value is possible with a combination of meat and vegetable raw materials. The greatest interest is studying of possibility of use of alternative kinds of local plant raw materials, as a source of indispensable amino acids and fibre in technology of meat products of the higher biological value. Flour from spelt and thistle seeds is such an alternative plant raw material. The aim of the research was to develop cutlet formulas balanced in biological value using spelt flour and thistle seed flour. Based on the definition of water absorption and water retention capacity, the level of hydration of plant components was established, which amounted to 1:3. According to the results of organoleptic evaluation, the limit level of hydration of hydrated spelt and thistle seed flour in the formulas of meatballs was determined, which amounted to 15% and 5%, respectively. The method of computer design using the utility coefficient of amino acid composition as a target function determined the optimal amount of added plant component, which provides the highest biological value. For optimized formulas it was established to increase the utilitarian coefficient of amino acid composition to 0.82 and 0.83, to decrease the amount of unutilized amino acids to 63.00 mg and 59.79 mg, respectively, when using 15% spelt flour and 3% thistle seed flour. This indicates the high biological value of optimized cutlet formulas.

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Modern methods for aging and thermal treatment facilitate an improvement in beef sensory properties. The aim of the research was to study an effect of different types of thermal treatment on quality of steaks from dry-aged beef. Steaks were obtained from the rib cut from carcasses of grain-fed young bulls; aging duration was 35 days (temperature 0–1 ºС, air relative humidity 74–75%). Aging duration in the control sample was five days (temperature 0–4 ºС, air relative humidity 80–85%). The methods for thermal treatment were as follows: sous vide cooking at 58 ºС, grill heating at 250 ºС, sous vide cooking in combination with grill treatment. During processing, the following parameters were controlled: weight loss by the direct method, hydrophobicity of myofibrillar proteins by the reaction with bromophenol blue, soluble collagen by the method of acid hydrolysis with determination of oxyproline, mass fraction of moisture and fat by the method from one analytical unit, sensory properties by the reference method. According to the data obtained, minimal losses (6.8%) were noticed upon sous vide cooking of dry-aged beef steaks. In combined heating and dry heating on grill, they increased by 6.1% and 12%. More significant weight losses were observed in beef steaks with aging time of five days upon any tested treatment types. For dry-aged beef steaks treated by sous vide and combined heating, a higher content of soluble collagen compared to other samples was established. The results of measuring mass fraction of moisture and fat indicate an increase in the nutritional  value of dry-aged beef steaks. According to the total data obtained with consideration for the results of sensory evaluation, dry-aged beef steaks subjected to sous vide cooking with the following short-term dry heating on grill have higher quality.