Analysis of the market of meat products in Ukraine

Antoniv, Artem; Adamchuk, Leonora; Ivanišová, Eva; Chlebo, Róbert; Topal, Erkan

doi:10.31548/animal.2.2023.9

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…al (2019) звертають увагу, що найбільшу популярність виробництва за цією технологією має мʼясо через покращення текстури та смаку приготованої їжі. Так, в попередніх дослідженнях (Antoniv et. al, 2023), описано, що для виробництва снеків було обрано куряче філе і в кінцевому результаті поєднання різних методів оброблення отримали готовий продукт заданих властивостей.…”

Section: Human and Nationunclassified

Application of sous vide technology in the production of meat snacks

Antoniv

2024

humanhealth

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All major innovations in food production are formed based on consumer needs and market demands, which are constantly evolving. The increasing awareness of the population about health and well-being, as well as the demand for fresh, ready-to-eat products with extended shelf life, have led to the necessity of preserving natural nutrients and flavor qualities. One of the solutions to this task is the application of sous vide technology in the production of meat products, due to the preservation of key quality indicators, high organoleptic properties, and the ability to extend shelf life. The aim of the conducted research was to determine the possibility of applying sous vide technology in the production of meat snacks using bee products. Organoleptic and physicochemical research methods were applied, including the determination of moisture, fat, protein, salt content, appearance, color, texture, taste, and aroma. General losses from thermal processing and losses after boiling and drying were also determined. Snack production was carried out by two methods, with the main differences being the marinating of already cooked meat in one method and boiling in marinade in the other. The obtained results indicate the possibility and expediency of using sous vide technology in the production of meat snacks using bee products. As the finished product is characterized by a pleasant taste and aroma, crispy texture, good appearance, low fat content, and high protein content. The salt content does not exceed recommended norms. The final losses of raw materials from the production of meat snacks by different methods did not significantly differ. As a result of organoleptic evaluation, method 2 was preferred. Accordingly, for further research, the decision was made to use samples produced specifically by method 2. Based on the research results, a technological scheme for the production of meat snacks using bee products with the application of sous vide technology was developed. The research results will be useful for food industry manufacturers and entrepreneurs involved in the production of meat products, especially specialized nutrition. They can also be used in production optimization, technology improvement, application of modern raw material processing methods, and meeting consumer needs.

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Section: Human and Nationunclassified

Application of sous vide technology in the production of meat snacks

Antoniv

2024

humanhealth

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Development of recipescooked sausage products enriched with chlorella

Kulakova,

Slyva

2024

humanhealth

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The meat industry is constantly undergoing transformations and moves in accordance with global trends and basic consumer requests.Accordingly, there is a problem of increasing the nutritional and biological value of common food products, in particular cooked sausages. Development of health facilitiesof meat products enriched with plant components is the main goal that arose during the performance of this work. Improvement of the recipe of cooked sausage products due to the use of available chlorella seaweedvaluablea source of antioxidants, dietary fiber, essential amino acids, vitamins, polyunsaturated fatty acids and minerals is a promising solution. The difference between the developed minced meat recipe and the control is the use of chlorella, the replacement of lard, which is traditionally used in similar recipes, with linseed and olive oils, and the complete replacement of sodium nitrite with ascorbic acid. Comparative studies were performed using three different formulations containing 1% chlorella hydrated with water and milk whey in a ratio of 1:5 for 20 minutes at a temperature of 40º C. During the work, organoleptic (appearance, color, texture, taste and smell) and physical and chemical research methods (moisture, fat, protein, salt content). It was shown that the experimental samples of minced meat contained protein in amounts of 13.51% for sample 3; 12.77% for sample 2 and 12.36% for sample 1. The moisture content of the experimental samples exceeds the control by 2.86% for sample 3, by 1.86% for sample 2, and by 0.69% for sample 1. According to the mass fraction of fat, all samples are within the normal range and amount to less than 30%, which correspondsthe national standard for this type of product. Modification of the recipe using chlorella, linseed and olive oil differs from the control sample, which is reflected in the results of the organoleptic evaluation. According to the results of comprehensive studies, experimental formulation sample 3 can be recommended for implementation.

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Analysis of the market of meat products in Ukraine

Cited by 2 publications

References 21 publications

Application of sous vide technology in the production of meat snacks

Application of sous vide technology in the production of meat snacks

Development of recipescooked sausage products enriched with chlorella

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