Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste

Yessimbekov, Zhanibek; Kakimov, Aitbek; Kabdylzhar, Baktybala; Suychinov, Anuarbek; Baikadamova, Assemgul; Akimova, Dinara; Abdilova, Galiya

doi:10.1016/j.afres.2023.100318

Applied Food Research

2023

DOI: 10.1016/j.afres.2023.100318

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Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste

Zhanibek Yessimbekov,

Aitbek Kakimov,

Baktybala Kabdylzhar

et al.

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2024

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Cited by 3 publications

References 32 publications

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New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review

Zhao,

Zhang,

Law

et al. 2024

Trends in Food Science & Technology

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New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review

Zhao,

Zhang,

Law

et al. 2024

Trends in Food Science & Technology

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Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat

Orynbekov,

Amirkhanov,

Kalibekkyzy

et al. 2024

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This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and Bifidobacterium longum) on the inhibition of lipid oxidation and control of pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder and aqueous solution) and with three methods: immersion in enzyme solution, spreading enzyme powder on meat, and syringing enzyme solution into the meat. After fermentation, a part of the meat samples (n = 6) was treated with different bacteria compositions at a 5% weight ratio and stored at 0–2 °C for 6 days. Injecting 3–5% bromelain solutions was most effective at tenderizing the meat, reducing shear force by up to 56% after 8 h. This injection also maximized the water-holding capacity (78–81%) and minimized cooking losses (21–26%), compared to 38% for the control meat sample without treatment. Syringing with 3% bromelain yielded the highest sensory scores across the tenderness, flavor, and overall palatability parameters. The combination of L. acidophilus, Lc. lactis, and B. longum at a ratio of 1.5:1.5:2 was highly effective in reducing oxidative spoilage and optimizing pH levels, thereby ensuring extended meat storability. This study demonstrates that bromelain treatment is an effective method for improving the tenderness, WHC, and sensory properties of horse meat. The LAB combination showed efficient acid formation, crucial for enhancing meat preservation.

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Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency

Bakiyeva,

Yerengaliyev,

Kakimov

et al. 2024

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Meat-grinder plates are critical for efficiently processing meat, significantly influencing the grinding process. This study aimed to develop a meat-grinder plate with variable diameter holes and assess its impact on ground meat quality and processing efficiency. Various meat types (beef, horse meat, mutton, chicken, and pork) were processed using both plate designs: a control plate with a constant hole diameter of 12 mm and a developed plate with featured holes increasing in diameter from periphery to center (8 mm–12 mm–16 mm). The results demonstrate that the developed plate significantly improves the WBC of minced meat, with notable increases in beef (58.3% vs. 57.7%), horse meat (61.8% vs. 56.2%), chicken (51.0% vs. 49.1%), and pork (46.1% vs. 43.6%), indicating a more homogeneous particle size distribution. Yield stress, a critical factor influencing the rheological properties of minced meat, also showed substantial improvements, particularly in poultry (18.9% increase) and pork (31.3% increase). The variable hole design produced a higher proportion of intermediate-sized particles, contributing to a more cohesive texture and potentially enhancing the binding properties of processed meat products. Theoretical calculations based on the Hagen–Poiseuille equation and empirical data confirmed that the new plate design increases the grinder’s productivity by 50%, with average throughput rising from 150 kg/h to 225 kg/h. Additionally, the developed plate reduced power consumption by up to 7.3%, particularly in horse meat processing, highlighting its cost effectiveness for industrial applications. These findings suggest that the variable diameter hole plate design offers substantial improvements in ground meat quality and processing efficiency, with potential implications for industrial meat-processing operations.

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Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste

Cited by 3 publications

References 32 publications

New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review

New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review

Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat

Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency

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