The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.

In this work, surface mechanical attrition treatment (SMAT) was employed to rejuvenate ZrCuAlNi bulk metallic glass (BMG) plate. Differential scanning calorimetry (DSC), atomic force microscopy (AFM) and nanoindentation analyses were carried out to evaluate stored energy and micro-mechanical properties of treated BMGs. According to DSC results, 10 min SMAT process increased the stored energy of BMG plates up to 50%. AFM analysis showed that the structural rejuvenation occurred in the bulk of samples and just a slight rejuvenation gradient was detected from the front to the back side of BMG plates. Nanoindentation analysis indicated that the structural rejuvenation is consistent with anelastic strain induced under the SMAT process. It was also found that an optimum treatment time is needed for maximum rejuvenation in the BMGs. This event is due to the fact that the glassy structure is able to store a critical anelastic strain, which leads to a saturated condition in rejuvenation.

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Relevance of the research: at present moment, healthy catering is a relevant issue for higher education institutions; this includes ensuring the quality of food and automating the sale of set lunches through vending machines, thereby providing students with a better access to healthy food and taking into account consumer preferences. The article presents a comparative analysis of the organization of healthy catering by using vending technologies not only in leading Russian universities, but also at the international level. Goal of the research: to develop diets for male and female students, as well as the mechanisms for their implementation, mainly using vending machines for selling set breakfasts and lunches that meet the regulatory requirements for developed diets. Research methods: the study involved using a range of questionnaires and analyzing preferences of students and university staff. Conducting marketing research, the authors applied methods of market analysis, as well as on-line questionnaires. The research sample included 230 students. Results of the study: the article considers in detail catering at the Plekhanov Russian University of Economics. To compare the results, the authors also studied other six leading universities of Moscow and the data from a number of large international universities. It was determined that most universities require the development of healthy catering, as well as improving the service. These problems are especially acute in the sphere of social catering, and namely in the university catering. Therefore, the authors explored the following aspects: the market situation with the demand for catering services in universities (Russian and international); conducting polls, interviewing the youth to assess the quality of food, service, range of meals, ways of selling dishes and others. The best way to improve catering at universities seems to be through using vending machines, pizza mats and other innovations. However, there are some problems associated with the maintenance of vending machines, which implies their rational location. In addition, it is necessary to develop the required product range, and solve the related tasks of batching, packaging, and logistics.