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ВСЕ О МЯСЕ, 2 2008
56
РЕФЕРАТЫ
CONTENTS
MAIN THEME
Food safety. Basic needs require special attention
Andreeva E.I., Veselova P.P., Vorotyntseva T.M., Karaulova A.N.,
Ivanov S.A.
Components of food safety in Russia
ECONOMICS
Lisitsyn A.B., Leonova T.N., Yumasheva N.A.
Russian meat and meat
products market in 2007
TECHNOLOGIES
Khvylya S.I., Semenova A.A., Trifonova D.O.
Microstructural method
for determination of food emulsion systems dispersity
Smetanina L.B., Zakharov A.N., Anisimova I.G., Vorobieva O.V.
Rational sparing regimes of canned ham heat treatment
MARKETING
Shilina E.V.
Technological effectiveness, profitability, quality. Optimal
balance of curing ingredients in meat deli products
SELECTION
Kochetkov A.A.
Fractional and amino acid composition of meat from
purebred and crossbred animals
TECHNICAL SOLUTIONS
U. Deiss-Hemmeter, S. Forster, A. Stolle.
Pork quality. Effect of
electrostimulation on the slaughter pigs meat quality
Gorokhov D.G., Baburina M.I., Ivankin A.N., Gorbunova N.A.
Fats are good only in the fuel tank. Fat processing into biodiesel as a
possible solution of the problem of energy production from renewable
raw materials
INFORMATION TECHNOLOGIES
Rasteryaev A.D.
Direct cost accounting — order in business
Solomennikov A.E.
Methodological prediction when taking managerial
decisions at meat packing plants
PRODUCTION EXPERIENCE
Neupokoeva A.
Critical points against critical situation. From experi-
ence of introduction of the product quality management and security
system
Iltyakov A.
«We have made the right choice»
STANDARDS
Koreshkov V.N.
Analysis and structure of the new rates of natural meat
and meat products losses during refrigeration treatment, storage and
transportation
EVENTS
Forum «Meat Industry-2008» gave a house-warming
Informed means armed
IN THE WORLD
Foreign news
SECRETS OF COOKERY
Opening the season of barbecues
Andreeva E.I., Veselova P.P., Vorotyntseva T.M.,
Karaulova A.N., Ivanov S.A.
Components of food safety
in Russia
Admissible shares of import in resources of the most impor-
tant foodstuffs should be differentiated depending on the possi-
bilities of their production in the Russian Federation, with regard
to the country regions.
Lisitsyn A.B., Leonova T.N., Yumasheva N.A.
Russian meat and meat products market in 2007
Growth of the population money incomes increases the
demand for meat and meat products, what makes possible to
increase production.
At the same time, the world tendencies told on the internal
market: in December 2007, the average price for cattle and
poultry increased by 8.0 %, compared to the same period of
2006 (by Rosstat calculation), while in 2006 the price index was
only 3.2 %.
Khvylya S.I., Semenova A.A., Trifonova D.O.
Microstructural method for determination of food emulsion
systems dispersity
Studies on microstructure of model emulsions showed that
growth in the intensity of ultrasound fluctuations effect in the
range of up to 200 W promotes formation of a highly dispersed
structure, and increase in the durability of emulsion treatment by
ultrasound fluctuations is advisable within certain limits, exceed-
ing of which leads to the system destabilization due to emer-
gence of fat droplets adhesion phenomena.
Smetanina L.B., Zakharov A.N., Anisimova I.G.,
Vorobieva O.V.
Rational sparing regimes of canned ham
heat treatment
Justification of the selected regimes consisted in inactivation
of enzyme and microbial activity at the first stage of heat treat-
ment and achieving complete inactivation of spore microorgan-
isms at the second stage, and manufacture of industrially sterile
canned food at sterilizing effect of F = 3.2 and F from 5.5 to 7.0
cond. min.
Shilina E.V.
Technological effectiveness, profitability, quality.
Optimal balance of curing ingredients in meat deli products
The most demanded on the market products are deli prod-
ucts, whose level of injection doesn't exceed 50–65 % to the raw
material mass. At the indicated injection level it is possible not
only manufacture products of the average price category,
approximated by quality to the «premium» segment as much as
possible, but to achieve the optimal balance between the prod-
uct reasonable retail price, its decent consumer properties and
profitability for the enterprise.
Kochetkov A.A.
Fractional and amino acid composition
of meat from purebred and crossbred animals
The best breeds of meat cattle were used for crossing with
milk cows of the Yaroslavl breed. Due to it, the meat productiv-
ity potential of steers was raised and the beef quality consider-
ably improved. Complex investigations were carried out by the
All-Russian Scientific-Research Institute of the Livestock
Breeding (VNIIPlem) according to the program of creating a
new-type highly productive meat cattle. Results of investigations
are given in the above article
U. Deiss-Hemmeter, S. Forster, A. Stolle.
Pork quality.
Effect of electrostimulation on the slaughter pigs meat
quality
Investigations aimed at determination of the electrostimula-
tion effect on pork quality at early stages after slaughter of ani-
mals, using traditional technologies and taking into account
actual results of pigs fattening, were carried out at an abattoir in
South Germany in practical conditions.
Gorokhov D.G., Baburina M.I., Ivankin A.N.,
Gorbunova N.A.
Fat processing into biodiesel
as a possible solution of the problem of energy production
from renewable raw materials
Annually about 150 thou. tons of fat wastes accumulate at
meat packing plants of Russia. Taking into account all transporta-
tion and utilization costs of the above wastes, their processing
into diesel fuel for proper needs of enterprises could be the most
acceptable variant.
Rasteryaev A.D.
Direct cost accounting — order in business
Organizational problems on automation of accounting
transactions at meat packing plants (causes of emergence,
impact on controllability, necessity of their solution) are
described in the above article.
Solomennikov A.E.
Methodological prediction when taking
managerial decisions at meat packing plants
To take theoretically grounded decisions, the best in the
given real conditions, from the point of view of achievement of
the goals, as a rule, methods of building a mathematical model
of the considered situation are used. For the above model the
task of finding optimal solutions is put and being solved.
Neupokoeva A.
Critical points against critical situation.
From experience of introduction of the product quality
management and security system
The HACCP system determines rigid frames for the techno-
logical process and personnel activities. The initial stage
required certain expenses, breaking habitual patterns and
stereotypical thinking. What it will be compensated by? — First
of all, by our confidence in security and quality of manufactured
products.
Koreshkov V.N.
Analysis and structure of the new rates
of natural meat and meat products losses during
refrigeration treatment, storage and transportation
Common intersectoral rates of natural losses under the
range of meat raw materials and finished products in the cooled
and frozen states during their movement in the uniform refriger-
ation chain, from their manufacture till consumption, should be
elaborated.
Secrets of cookery
Berlova G.A.
Season of barbecues
The above article reveals some peculiarities of cooking tra-
ditional barbecue and little technological secrets.
Электронная Научная СельскоХозяйственная Библиотека