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The article presents the results of the identification of chilled imported rainbow trout to establish the fact of irradiation in the study of bone tissue by electron paramagnetic resonance (EPR) on a modern domestic EPR X-band spectrometer of Labrador Expert brand. It was established that imported trout was previously treated with ionizing radiation, and information on the processing method in violation of regulatory requirements was not communicated to consumers. Implementation of an innovative process approach when choosing a technology for processing food products with ionizing radiation allows us to provide high organoleptic characteristics during storage for up to 15 days, maintaining freshness indicators (acid number, peroxide number) at the normal level and prolonging shelf life. Proven processing efficiencies to ensure microbiological safety. The results are of practical and methodological importance for the implementation of radiobiological control of previously irradiated food products and the justification of the possibility of using ionizing radiation in the technological process at the enterprises of the agro-industrial complex to extend shelf life based on an innovative process approach to the choice of storage technologies.

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The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerator model LEA-10-10S2. The dose of radiation was determined by the method of electron-paramagnetic resonance. After being treated with ionizing radiation, the cooled fish meets the requirements of the technical regulations of TR TU 021/2011 “On food safety” and TR EAEU 040/2016 “On the safety of fish and fish products”. As a result of our research, a correlation was established between the area of the Electron Paramagnetic Resonance (EPR) signal and the absorbed dose of the radiation dose. We proved a decrease in the antioxidant activity of muscle tissue of fish with an increase in radiation dose. It is established that radiation treatment of chilled fish affects the thermophysical properties of muscle tissue.

The paper presents the study on an impact of feed additives Peak anti-stress and SPAO (SPAO-complex) with different lithium content on meat productivity and meat quality of broiler chickens. The feed additives exert a pronounced metabolic effect, have adaptogen properties and allow forming a mechanism that facilitates compensation of the expenditure of the body, which significantly increases upon stress development. It was established that the average daily gain of the broiler chickens increased by 1.8% and 4.3% on the background of using SPAO-complex and Peak anti-stress, respectively, compared to the broiler chickens that did not receive the feed additives in the daily diet. It was shown that addition of feed additives with lithium into a diet led to an improvement of the indices of broiler meat productivity and meat quality: a level of yield of the carcasses of the 1st category increased up to 56.2–79.1%, high organoleptic indices of meat were ensured, the protein content in white and red chicken meat increased and functional-technological properties of minced meat improved. The use of feed additives ensured profitability of industrial poultry production; the highest indices of profitability were established upon introduction of the feed additive Peak anti-stress into a diet — up to 8.67 rubles per each ruble of expenses. The obtained results of the study should be taken into consideration in the technological processes when raising broiler chickens.