Theory and practice of meat processing (E-Journal) / Теория и практика переработки мяса
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Pathological features of the lungs and liver of piglets under conditions of constant vaccination of livestock against circovirus infection
Get PDFThe pathogenicity of PCV 2 in the body of vaccinated piglets was studied based on the results of pathomorphological changes in the lungs and liver of animals. The work was carried out on commercial piglets vaccinated with the vaccine Ingelvak CircoFLEX (Germany) against circovirus. The work used clinical, zootechnical, enzyme immunoassay and pathomorphological research methods. It has been established that under the conditions of ongoing vaccination of piglets against PCV2, 30.3% of piglets still do not have virus-neutralizing antibodies. The main reason for the culling of animals are circovirus diseases that have respiratory clinical signs, as well as signs of multisystem wasting syndrome, determining the safety of the livestock at the level of 68.05%, the average live weight of 1 head at the moment of its transfer for fattening is 40.44±0.78 kg, and the average daily gain in live weight is 346.00±9.18 g. At autopsy, sick piglets reveal an increase in the lungs and liver, and the signs of inflammation in them, as a result of circulatory disorders, damage to the lymphoid tissue, the development of dystrophic and necrotic changes. The results of the research suggest that in order to increase the efficiency of the formation of post-vaccination immunity, specific medical preparations can be used to stimulate the immune response of the body, as well as to enhance the resistance of the lymphoid tissue of the lungs and liver in animals.The pathogenicity of PCV 2 in the body of vaccinated piglets was studied based on the results of pathomorphological changes in the lungs and liver of animals. The work was carried out on commercial piglets vaccinated with the vaccine Ingelvak CircoFLEX (Germany) against circovirus. The work used clinical, zootechnical, enzyme immunoassay and pathomorphological research methods. It has been established that under the conditions of ongoing vaccination of piglets against PCV2, 30.3% of piglets still do not have virus-neutralizing antibodies. The main reason for the culling of animals are circovirus diseases that have respiratory clinical signs, as well as signs of multisystem wasting syndrome, determining the safety of the livestock at the level of 68.05%, the average live weight of 1 head at the moment of its transfer for fattening is 40.44±0.78 kg, and the average daily gain in live weight is 346.00±9.18 g. At autopsy, sick piglets reveal an increase in the lungs and liver, and the signs of inflammation in them, as a result of circulatory disorders, damage to the lymphoid tissue, the development of dystrophic and necrotic changes. The results of the research suggest that in order to increase the efficiency of the formation of post-vaccination immunity, specific medical preparations can be used to stimulate the immune response of the body, as well as to enhance the resistance of the lymphoid tissue of the lungs and liver in animals
Modern forms of iodine-containing food components
Get PDFThe article presents the statistics of iodine deficiency disorders and the possible causes of their occurrence. The methods of iodine deficiency correction on the basis of state programs are reviewed. The recommendations from the World Health Organization on the amount of iodine added to iodized salt are given. A review of scientific databases on the topic of iodine-containing food components of various nature and their classification are given based on the form of the components (organic or inorganic). The analysis of iodine preservation in foods incorporating iodine-containing components under various conditions of technological processing and storage has been carried out
Histological characteristics and functional properties of red and white parts of m. semitendinosus of slaughter pigs
Get PDFA unique muscle of pigs (Sus scrofa domesticus) is m. semitendinosus, which contains the “red” (dark) part located mainly in the depth of the leg cut and the “white” (light) part located in the close proximity to the subcutaneous fat layer. Differences in the characteristics of its “red” and “white” parts can exert a significant effect on quality and economic indicators of meat products. The aim of this research was to study histological features of the microstructure and technological properties of muscle tissue from different parts of m. semitendinosus, obtained from slaughter pigs of Russian production. M. semitendinosus was excised from chilled porcine carcasses (N=20) 24 hours after slaughter in the process of deboning. Histological examination showed that the dark part of the muscle was characterized by a higher package density of fibers, higher number of capillaries and higher sarcomere length. On the contrary, the light part was characterized by a higher diameter of muscle fibers. Analysis of muscle fiber types showed that the proportion of type I, intermediate and type IIb fibers was higher by 9.3, 5.2 and 4.1%, respectively, in the dark part. Significant differences between the dark and light parts of m. semitendinosus were revealed in terms of the number and size of giant fibers: the light part was characterized by a larger number (by more than 5 times) of giant fibers with the fibers of a larger size (almost by 11%). The samples of minced meat from the dark and light parts showed significant (р<0.05) differences in the mean values of lightness, redness and yellowness (L*, a* and b*) by 6.00, 4.68 and 3.01 units, respectively, in raw samples, and by 6.53, 2.99 and 1.81, respectively, after curing with the nitrite mixture and cooking (р<0.05). The dark part of m. semitendinosus had higher pH values (р<0.05) both for raw and cooked samples. The consistency of the samples from the light part was less elastic, looser and more crumbly than that in the samples produced from the dark part of m. semitendinosus, which was confirmed by the structural-mechanical investigations. Therefore, this study showed significant differences between the dark and light parts of m. semitendinosus by microstructural and functional-technological characteristics. Significant variability by muscle fiber diameter, which was observed in the light part of this muscle, apparently should be taken into account in breeding work and quality assessment of pork from slaughter animals
Effect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes
Get PDFThe potential of antioxidant properties of blueberry leaves extract (vaccínium myrtíllus) that grows in the Trans-Baikal region has been studied in this work. In order to increase the efficiency of extraction of biologically active substances with antioxidant properties, this extract was obtained with the help of microwave field. The optimal parameters for the extraction of active substances from the blueberry leaves with the help of electromagnetic microwave field have been defined. The influence of the power of the electromagnetic field and the duration of the process of blueberry leaves extraction on the efficiency of extraction of biologically active polyphenolic substances has been studied. The following parameters of the technology for blueberry leaves extraction were obtained: extraction with a water-alcohol solution with a concentration of 40% in the ratio of raw materials to extractant as 1 to 5, with duration of stirring as long as 30 minutes, then the application of an electromagnetic field of microwave heating with a power of 850W for 8–10 minutes long. Blueberry leaves extract is a clear liquid with a high content of polyphenols, of rich brown color, tart taste, without bitterness. The antioxidant potential of the obtained extract has been studied. To do this, the extract has been added into the finely ground animal fat and left for storage in a closed dark container. During storage, the dynamics of the peroxide number has been measured, as this value characterizes the degree of lipid oxidation. It has been found that blueberry leaves extract inhibits the process of animal fat oxidation due to the action of biologically active substances that feature antioxidant properties
Comparison of the blood parameters with the chemical composition of the muscle tissue of meat-and-egg chicken
Get PDFBasic blood and muscle tissue parameters have been analyzed in crossbred male Russian White and Cornish hens (♂, RW x CORN, n=95, slaughtered at 63 days of age). According to BW at slaughter, males (n=95) were divided into 3 groups (group 1–1,000–1,799 g, n=31; group 2–1,800–2,099 g, n=28; group 3–2,100–2,650 g, n=36). It has been found that with an increase in the live weight at slaughter, the ratio of albumin to globulin (p=0.038), aspartate aminotransferase (p=0.003) increased in the serum of birds; the levels of globulins (p=0.05), glucose (p=0.02), Ca (p=0.006), Mg (p=0.05) decreased. With increasing BW, the crude protein content in thigh muscle decreased (p=0.019) against a trend towards increasing moisture content in thigh meat (p=0.058). Comparative assessment of biochemical blood parameters of nitrogen, carbohydrate-lipid, mineral metabolism, antioxidant protection parameters, some clinical blood parameters (hematocrit, erythrocytes and hemoglobin) and chemical composition of the breast and thigh muscle tissue has been carried out. The analysis (Pearson correlation coefficients) has revealed patterns between the concentration of some blood metabolites and the composition of muscle tissue in males. Thus, the accumulation and analysis of data on resource genetic populations is of interest for science and practice in order to establish relationships between blood parameters and the quality of chicken products, as well as to identify biomarkers for predicting poultry productivity in vivo
Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction
Get PDFThe article summarizes and systematizes the causes and consequences of food loss and waste. The uncontrolled accumulation and inefficient management of loss and waste is a serious problem of food security in many countries. Moreover, the world annually loses or wastes about a third of food produced while natural resources are inefficiently used. A significant number of definitions and terms in the field of food loss and waste cause international inconsistency in management systems. So, systematization of terms and research methods for food loss and waste has been carried out. The review analyzes the stages of food supply chain, i.e. the production of agricultural raw materials, their collection, processing, transportation and consumption, where the largest loss and waste occur. Furthermore, environmental, social and other problems associated with the accumulation of loss and waste are considered. Prevention of food loss and waste has been shown to be a potential strategy to improve the balance of food supply and demand and is essential for improving food security while reducing environmental impact and providing economic benefits to various participants in the food supply chain. Separately, the actions taken by the Russian Federation in the field of waste management and reduction of food loss are considered. Attention is drawn to the fact that the difficulties in solving these problems are associated with insufficient progress in legislation and low funding of relevant research projects. Possible approaches for simulation and optimization of actions to support specific strategies to reduce loss and waste are considered, taking into account the following factors: improving the management of various inventories; developing a clear strategy for planning and allocating resources; forming the supply chain based on variability (uncertainty) of customer demand and supply. Knowledge comparison and integration, as well as optimization of food supply chain management are essential for development of strategies and decisions about where and how to focus efforts to most effectively ensure the reduction of loss and waste at each stage of food supply chain. The main decisions and practices for FLW prevention and management have been systematized.The article summarizes and systematizes the causes and consequences of food loss and waste. The uncontrolled accumulation and inefficient management of loss and waste is a serious problem of food security in many countries. Moreover, the world annually loses or wastes about a third of food produced while natural resources are inefficiently used. A significant number of definitions and terms in the field of food loss and waste cause international inconsistency in management systems. So, systematization of terms and research methods for food loss and waste has been carried out. The review analyzes the stages of food supply chain, i.e. the production of agricultural raw materials, their collection, processing, transportation and consumption, where the largest loss and waste occur. Furthermore, environmental, social and other problems associated with the accumulation of loss and waste are considered. Prevention of food loss and waste has been shown to be a potential strategy to improve the balance of food supply and demand and is essential for improving food security while reducing environmental impact and providing economic benefits to various participants in the food supply chain. Separately, the actions taken by the Russian Federation in the field of waste management and reduction of food loss are considered. Attention is drawn to the fact that the difficulties in solving these problems are associated with insufficient progress in legislation and low funding of relevant research projects. Possible approaches for simulation and optimization of actions to support specific strategies to reduce loss and waste are considered, taking into account the following factors: improving the management of various inventories; developing a clear strategy for planning and allocating resources; forming the supply chain based on variability (uncertainty) of customer demand and supply. Knowledge comparison and integration, as well as optimization of food supply chain management are essential for development of strategies and decisions about where and how to focus efforts to most effectively ensure the reduction of loss and waste at each stage of food supply chain. The main decisions and practices for FLW prevention and management have been systematized
Microalgae as alternative proteins for the sustainable food industry: A review
Get PDFThis paper reviews the nutritional properties and consumer perceptions of microalgae foods through various recent studies on alternative protein sources. Food choices, including meat consumption, are a common concern for humanity. Thus, we focused on whether microalgae foods have a sufficient value as a protein source and what nutritional benefits they have. Based on existing papers, we conducted a systematic review using Web of Science, Google Scholar, and Scopus to comprehensively investigate and summarize the nutritional characteristics of microalgae, sustainable diets, and awareness of microalgae as an alternative protein source. Research has shown that microalgae have been consumed by humans as a protein source since ancient times, and contain enough protein to be used as an alternative protein source. They also have many other nutritional benefits, such as vitamins. We have found that consumers are increasingly interested in alternative protein sources, and the more they learn about microalgae, the more accepting they become. These results may suggest a need for further research to improve microalgae as an alternative protein source in the long run and develop them into a variety of foods
Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass
Get PDFThe article describes the development of priority directions for improving the economic efficiency of poultry farming, as well as a complex of prospective scientifically substantiated measures that ensure dynamic development of the industry in modern conditions. The technology for obtaining chicken meat-bone paste from chicken bones by fine grinding is described in this article. Experimental samples of pate masses were developed with the addition of chicken meat-bone paste from 5 to 25% instead of poultry meat in the recipe. The influence of the degree of addition of chicken meat-bone paste on the chemical composition, functional-technological and structural-mechanical properties of pâté masses was studied. The addition of chicken meat-bone paste to pâté masses leads to an increase in the ash content from 1.3% in the control sample to 2.74% in the sample with 25% meat-bone paste. With an increase in the amount of meat-bone paste, there is a tendency towards a decrease in the fat content, but the product is enriched with minerals, and its energy value increases. The trend of increasing protein content is observed. Thus, the protein content in the control sample was 16.46%, and with the addition of 25% chicken meat-bone paste, it increased to 17.11%. The water-binding capacity (WBC) index in the experimental samples with the addition of meat-bone paste increased by 11.09% compared to the control sample. The addition of chicken meat-bone paste up to 25% leads to a slight decrease in WBC. Increasing the percentage of replacement of poultry meat with chicken meat-bone paste up to 20% leads to an increase in WHC (from 69.6 to 72.6%). It has been found that the maximum values of functional-technological properties of pâté mass are achieved when adding 20% chicken meat-bone paste, further increase in the content of chicken meat-bone paste leads to the appearance of looseness in the pâté mass and a decrease in the yield during thermal processing
Salmonella enterica species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection
Get PDFThe aim of this study was to determine the prevalence of Salmonella enterica in raw chicken meat, eggs, and ready-to-eat foods containing poultry products and among patients suffering from diarrhea as a result of ingestion of this foodborne pathogen in Baghdad, Iraq. It assesses the antibiotics susceptibility, virulence and pathogenicity of S. enterica isolates. Thirteen Salmonella spp. isolates from foodstuff and seven from clinical patients were recovered from 80 and 20 samples, respectively. Isolates from foodstuff samples displayed the highest resistance to nalidixic acid (69.23%), followed by chloramphenicol (53.84%). Salmonella spp. isolated from clinical samples showed resistance to both azithromycin and cefotaxime at the same percentage level (71.42%). The results of antibiotic resistance gene amplification (gyrA, mphA) were analyzed and showed that these genes were present in 100% and 50% of phenotypically resistant isolates, respectively. Virulence genes invA, avrA, and sipB were found on average in 86% of food isolates, accounting for 69.2%, 92.3%, and 95%, respectively. In addition, the detection of these virulence genes among clinical isolates showed their presence at the same level (85.7%). Our study revealed that unhygienic chicken slaughterhouses and lack of food safety management are strong indicators of a high probability of the Salmonella presence in our food products in the Iraqi markets
Comparative antioxidant effect of ascorbic acid and rosemary extract
Get PDFThe aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage. The antioxidants were introduced into minced pork in an amount of 0.05%. After addition of the antioxidant, minced meat was packed in the modified atmosphere with the high oxygen content and stored at a temperature of 4 ± 2 ºС for 15 days. The indicators of the hydrolytic (acid value) and oxidative (peroxide value and thiobarbituric acid value) spoilage, color characteristics, pH and moisture binding capacity (MBC) were determined during the whole storage period (0, 5, 8, 12, 15 days). An increase in the acid value was recorded in all minced meat samples during storage without a significant difference between the control and experimental samples. Addition of the antioxidants led to a decrease in the peroxide value after 12 days of minced meat storage. Malonaldehyde began to accumulate in the control and the sample with ascorbic acid on the 8th day of storage and in the sample with the rosemary extract on the 12th day. The results obtained point to inhibition of fat oxidation in the minced meat samples with the antioxidants. Addition of the antioxidants facilitated an increase in redness compared to the control. Contrary to the rosemary extract, addition of ascorbic acid led to a decrease in pH and MBC of minced meat. Therefore, the use of the rosemary extract exerted more effective action of minced pork stability during storage compared to the same dose of ascorbic acid