Analysis of quality and safety indicators in the production of halal meat products

Новак, А. И.; Lyashchuk, Yu. O.; Ivanishchev, K A; Platonova, O. V.

doi:10.20914/2310-1202-2020-4-69-76

Cited by 4 publications

(1 citation statement)

References 10 publications

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“…Next, a qualimetric assessment was carried out to determine the current and expected (required) parameters in order to determine and predict changes in the compared characteristics Novak, 2020).…”

Section: Surface Plasmon Resonance (Spr) Biosensorsmentioning

confidence: 99%

Qualimetric Assessment as a Tool of the Quality and Safety Management System of Meat Products with Undeclared Components

Kryuchenko,

Kuzlyakina,

Zamula

2023

Meat Technology

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The range of food components used in food production is constantly growing. The presence of food components is determined by the recipe, but however, contamination or unscrupulous use of them is possible. The presence of undeclared food components is fraught with, in addition to falsification, the risk of harm to the health of the consumer. It is important to determine the exact content of food components in a food product. This is especially true for substances that can cause food intolerance. It is possible to detect trace amounts of food components using various methods. Regulatory authorities in many countries, realizing the seriousness of the problem, are adopting laws, regulations and standards requiring food labelling to indicate the possible presence of food components that can lead to a state of hypersensitivity, thereby ensuring their exclusion. In the Russian Federation, such requirements are contained in TR CU 022/2011. The control of food components, including allergens, is required by all voluntary standards that set requirements for food safety management systems such as BRC, IFS, ISO 22000, etc. However, the scope of control measures is much wider than just food labelling and these measures are impossible without modern methodology and analytical methods. To control the presence of trace amounts of food components in food products, various methods are used -both qualitative and quantitative. The concentration of an additive (e.g., allergen, food component) that can cause a serious health hazard can be in the micro-and nanogram levels, and approaches are constantly being developed to increase the sensitivity of allergen detection methods in food products. These are immunoanalytical, mass spectrometric, chromatographic, histological methods, methods based on nucleic acid amplification, proteomic analysis, methods using biosensors. This article discusses such methods, and their advantages and disadvantages, and presents a qualimetric assessment of these methods in order to determine the most effective one, which will provide consumers with high-quality and safe products.

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Section: Surface Plasmon Resonance (Spr) Biosensorsmentioning

confidence: 99%

Qualimetric Assessment as a Tool of the Quality and Safety Management System of Meat Products with Undeclared Components

Kryuchenko,

Kuzlyakina,

Zamula

2023

Meat Technology

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The method of sensory evaluation of cooked sausage using a reference profile

Кузнецова

Lazarev

Derevitzkaya

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The use of a food profile-descriptors method is promising for the sensory evaluation of specialized products with defined composition and standardized nutritional value. More than 100 enterprises in the Russian Federation produce the sausage for children’s nutrition (i.e. “For babies”) in accordance with GOST 31498-2012 requirements, whose sausage differs in sensory parameters from enterprise to enterprise. The aim of the work is to create a reference sensory profile of the cooked sausage for children’s nutrition. We used 5 samples of cooked sausages for children’s nutrition as an objects of research. These sausages were produced in accordance with GOST 31498-2018 in various regions of the Russian Federation. The samples were exposed to sensory (organoleptic) evaluation according to the method of scoring (GOST 9959-2015) and the profiling method. The descriptors dictionary was developed in accordance with the requirements of GOST 33609-2015. In order to assess the intensity of descriptors, a 10-point linear structured scale was used. Using the dictionary of descriptors, a reference sensory profile of the cooked sausage for children’s nutrition was developed. The developed reference profile contains a set of key descriptive parameters and characteristics that represent the referenced sensory properties of the food product and their intensity. The profile included 21 descriptors, for each of which a range of permissible deviations in intensity was defined. These measures enable to objectify the results of sausages evaluation and, comparing their sensory parameters, to improve the sensory properties of the food.

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Detection of causes of defects in the cooked sausage production

Voloshina

Dunchenko

Yankovskaya

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The work presents a method for analysing hazardous factors in the cooked sausage production. The method includes the formation of a register of hazardous factors and the determination of cause-and-effect relationships between the hazards and their causes. The formed register includes 30 indicators and 25 factors affecting the occurrence of defects in cooked sausages. The critical control points of the cooked sausage production technology were determined, and a hazard analysis was carried out for each critical control point. In integration with the principles of HACCP, the developed method helps to reduce the number of defective products and increase customers` satisfaction.

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Analysis of quality and safety indicators in the production of halal meat products

Cited by 4 publications

References 10 publications

Qualimetric Assessment as a Tool of the Quality and Safety Management System of Meat Products with Undeclared Components

Qualimetric Assessment as a Tool of the Quality and Safety Management System of Meat Products with Undeclared Components

The method of sensory evaluation of cooked sausage using a reference profile

Detection of causes of defects in the cooked sausage production

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