доктор сельскохозяйственных наук, профессор, академик РАН Мосолова Н.И., доктор биологических наук Суркова С.А., старший научный сотрудник Gorlov I.F., doctor of agricultural sciences, professor, academician of RAS Mosolova N.I., doctor of biological sciences Surkova S.A., scientific researcher Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции, Волгоград Volga region research institute of manufacture and processing of meat-and-milk production, Volgograd

No abstract

Aim. To study the influence of linear affiliation on the meat productivity of Holstein gobies. Materials and Methods. The experimental part of the work was carried out in 2019-2020 on the territory of a dairy unit for milk production, “Donskoe” farm enterprise, LLC, Kalachevsky district, the Volgograd region. For the experiment, 3 groups of 10 heads were formed according to the principle of analogues of purebred Holstein bulls from three lines: Reflection Sovering, Vis Back Ideal, and Montvik Chieftain. During the scientific and economic experiment, the technology of keeping animals used in beef cattle breeding was used. Classical and modern zootechnical methods are used in the process of research. The obtained research materials were processed by the method of variation statistics, taking into account the reliability criterion according to the Student, using the Microsoft Excel software package. Results. Studies have established that in order to achieve the desired parameters of the live weight gain of bull calves, it is necessary to drink them with whole milk. During 2.5 months, the experimental animals consumed 198 liters of whole milk per head. To obtain high average daily gains in fat mass from the 6th day of life, starter feed and finely crushed grain were introduced into the diet of steers. The norms of nutrients were determined depending on the planned growth and live weight. The results of changes in absolute indicators of live weight of calves with age showed that calves belonging to the line of Reflection Sovering 198998, with intensive cultivation, grow much faster than their peers from other lines. The results of the control slaughter show that at the age of 13 months, it is possible to obtain sufficiently full-bodied carcasses from animals. The largest carcass weight was observed in the Reflection Sovering 198998 bull calves (240.5 kg), which is 7.7 and 19.1 kg or 3.2 and 8.2% more than in the peers from other groups. When deboning carcasses, it was found that the bulls of the Reflection Sovering 198998 line also exceeded the pulp mass by 4.0 and 14.9 kg or 2.04 and 7.59% (P ≥ 0.99), and the pulp yield by 0.7 and 0.8%. Thus, it is established that the belonging of bull calves to different lines is related to the change in the composition of the carcass, the ratio between muscle, bone and adipose tissue. Conclusion. Scientific and economic experience shows that high indicators of meat productivity can be obtained from German-bred Holstein steers of various linear varieties, which can serve as a necessary reserve for increasing the level of beef production.

Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.

Aim. Development of a fermented milk drink using secondary raw materials from the dairy industry, with the addition of plant components, characterized by high consumer properties and high nutritional value. Materials and Methods. The production of the studied samples was carried out in accordance with the developed normative technical documentation on the generally created technology for the production of milk jelly. Sampling and preparation of samples for laboratory studies was carried out according to a single method in accordance with the requirements of GOST 26809. Organoleptic evaluation of the finished product was performed on the basis of GOST 31986-2012, GOST R ISO 22935-1-2011, GOST R ISO 22935-2-2011. The acidity of the developed samples was determined by the titrimetric method according to GOST 3624-92. Results. An adequate formulation of fermented milk whey drink with the addition of plant components has been developed. The optimal amount of the lacto-fermenting component for the fermentation of curd whey in an amount of 0.5% was selected, at which the acidity of the drink is 80оT, as well as the tasteful functional filler (currant syrup) – 3%. The developed whey drink has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and is intended for the general population. Conclusion. The developed whey based tonic is a good addition to the diet, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.