The use of biotechnological approaches to the production of meat products based on the introduction of resource-saving technologies

• Published in: IOP conference series. Earth and environmental science 2022-07, Vol.1052 (1), p.12072
• Main Authors: Iskusnykh, A Yu, Kurchaeva, E E, Popova, Ya A, Derkanosova, A A, Egorova, G N, Nshimirimana, S
• Format: Article
• Language: English
• Subjects: Biotechnology; Composite materials; Dietary fiber; Enrichment; Fibers; Food; Food production; Food resources; Food technology; Industrial development; Low fat; Meat; Meat processing; Meat processing industry; Meat products; Minced meat; Mixtures; Processing industry; Production methods; Proteins; Raw materials; Toxicity testing; Vegetables
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1052/1/012072

The current stage of food technology development is associated with ensuring a qualitatively new leap in the efficiency of using the planet's resources for food production. The article suggests ways to improve the quality, reduce the cost, expand the volume and assortment of food produced on the existing agricultural base while simultaneously developing traditional and non-traditional methods of food production. The aim of the work is to develop recommendations for expanding the range of enriched emulsified meat products using composites based on raw materials of vegetable and animal origin. The results obtained during the research positively assess the prospects for using a composite mixture based on ingredients of vegetable and animal origin as part of minced meat for sausage loaves. The developed functional composite mixture can be successfully used in the technology of minced products of a wide range, including enriched and preventive products for the general population, including children, the elderly, etc. The use of secondary resources of the meat processing industry with the use of biotechnological approaches in the production of food systems opens up wide opportunities for increasing the economic stability of production and saturation of the market with food products that meet the needs of the population and greening of the industry. The developed sausage products contain in their composition a sufficiently high amount of proteins with a relatively low fat content. The introduction of protein-carbon composites into the formulation made it possible to enrich products with proteins, dietary fibers, increase nutritional and biological value. Microbiological sausage products met the requirements for products of this group. The products do not exhibit toxic effects on the test object and as a result are harmless to humans.