Improved technology for new-generation Kazakh national meat products

Abstract

Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%.
 Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis.
 Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids.
 Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.

Goji Berries Supplementation in the Diet of Rabbits and Other Livestock Animals: A Mini-Review of the Current Knowledge

“…Two studies employing flavonoids extracted from L. barbarum leaves in different proportions (0.5, 1.0, and 1.5%) mixed with minced mutton meat indicated that they could significantly inhibit lipid oxidation and myofibrillar proteins oxidation and could therefore be utilized as a natural antioxidant for meat preservation ( 58 , 59 ). The same results were found in a study conducted on horse meat products injected with 1.0% of GB extract ( 62 ). A combination of dried GBs and pumpkin powder has shown, on the cooked and smoked beef filet, the maintenance of the quality, sensory properties, color characteristics, and prevention of oxidative changes, even with a reduced amount of nitrites ( 60 ).…”

Epizootic situation of Aujeszky’s disease within the territory of the Republic of Kazakhstan

“…Despite isolated outbreaks of Aujeszky’s disease in pigs, over the past months of 2020, there are no signs that may indicate a serious risk of reoccurrence and spread of this dangerous disease in the agricultural lands of the Republic of Kazakhstan. According to the Minister of Agriculture of Kazakhstan, Saparkhan Omarov, all regions of the republic are currently provided with the necessary veterinary preparations by more than 97% of the declared annual need ( Vaal, 2020 ; Uzakov et al ., 2020 ).…”

“…According to the data presented in (Vaal, 2020;Uzakov et al, 2020). At the same time, the minister noted that in the procurement of preparations, preference is given to products of domestic manufacturers over foreign supplies.…”

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

“…Goji extract has been successfully incorporated in products of minced catfish [ 164 ] and horse meat [ 165 , 166 ] to improve sensory properties and oxidative stability during storage. Moreover, chitosan/goji extract can be used as a biopreservative and antilisterial agent when mixed with minced catfish [ 164 ].…”