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60 №2 апрель 2009 Всё о МЯСЕ
Branch economy to-day
Editorial
Since the beginning of the crisis situation in the meat industry became complicated.
To overcome the difficulties, it is necessary to strengthen state regulation of the credit-fi-
nancial sector. Also very important are scrutinized actions of investors and the decision of
the infrastructure problems of the branch. Effect of import substitution under the current
devaluation of the ruble will not have a noticeable impact on domestic meat suppliers.
Meat industry of Russia and prospects for its development
А.B. Lisitsyn, N.А. Gorbunova, N.F. Neburchilova
Timeliness of adoption of the State program of agricultural development and regu-
lation of markets for agricultural products, raw materials and foodstuffs for 2008–2012 is
stipulated in this article. The role of the meat industry in the agro-industrial complex of
Russia is considered, and analysis of its condition is carried out.
Meat industry in conditions of financial crisis
A.B. Lisitsyn, T.N. Leonova
Situation at the beginning of the year in the markets of raw meat and products, the
assortment policy of companies, problems of marketing and project financing were ana-
lyzed in this article. Conclusions about immediate prospects for development of markets
of raw materials and consumer goods, change of the owners of meat packing companies
were drawn.
State of the market for canned ready meals
L.B. Smetanina, A.N. Zakharov, I.G. Anisimova, M.V. Safonova
Review of the Russian market for canned ready meals and the forecast of its de-
velopment, taking into account the global trends of consumption, development of tech-
nologies for production and packaging of ready-to-eat long-term storage products are
given in the article. A number of very intensive segments still remain free in the Russian
market of canned first and main courses.
Is there a remedy against the investment famine of the Agro-Industrial Complex?
А.А. Kubyshko
What could be the instruments to attract investments in food production? This was
the topic of conversation at the forum «Investments in the food market». As an alternative
to bank capital, possibilities for cooperation of food manufacturers with funds for direct in-
vestments were looked upon.
A new scheme for pork cutting
Yu. V. Tatulov, I.V. Sus, T.M. Mittelshtein, S.B. Voskresensky
The scheme for pork cutting, both bone-in and boneless cuts, developed in relation
to Russia, served the basis for improvement of the present normative and technical doc-
umentation and creation of a new state standard. According to the new scheme of cutting
pork semi-carcasses are divided into 17 bone-in and 21 boneless cuts.
Comprehensive assessment of technological quality of food additives used in meat
industry
А.А. Semenova
The article deals with a conceptual framework for the system allowing technologists
to quickly enough, not involving extra expenses of raw materials, to obtain and analyze all
information on the food additive (or its commercial form), and to take an objective decision
on its use. Theoretical bases for establishment of such a system are generalization of
many years of work experience of specialists from GNU The V.M. Gorbatov VNIIMP on the
rational use of different food additive functional classes in meat industry.
Rapid control systems for safety and quality of products
Yu. G. Kostenko, Yu. K. Yushina, A.A. Braguta
Analysis of the rapid control methods for food safety used in the world practice was
made in this article. Principles and bases of the known control methods are described, and
evaluation of their efficiency is given. The authors propose to publish a number of articles
on the above issue.
Studies on quality of lamp frozen semi-products injected with hydrocolloids
M.S. Aliev, А.А. Semenova
Physico-chemical properties, structural-and-mechanical, and technological indices
of lump meat semi-products containing injection solutions based on various thickeners
were investigated. Evaluation of the qualitative characteristics of semi-products after cook-
ing demonstrated that the technologies allowed to manufacture products meeting the de-
mands placed on the given group of semi-products.
Results of differentiated carcass cutting of pigs of various breeds and types
А.L. Alekseev, O.R. Barilo
Comparative evaluation of quality of carcasses and separate pork cuts obtained
from animals of various breeds and types with slaughter live mass up to 100 and 120 kg
is given in this article. Evaluation revealed high-productive breeds of animals to be used
in the processing industry.
«Baksolan»: efficiency confirmed experimentally
O.N. Petrunina, I.A. Podvoiskaya
During experiments pH of cooled cut semi-products (ground meat) was measured.
The measurements showed that complex additive «Baksolan» reduces the initial pH value
of meat system by 0.1 unit. The results of comparative investigations of preserving prop-
erties of «Baksolan» are given in this article.
Refining of fat wastes into biodiesel fuel. Fundamental technological scheme
D.G. Gorokhov, M.I. Baburina, A.N. Ivankin
Specialists from the V.M. Gorbatov VNIIMP carried out investigation aimed at de-
velopment of the technology for production of a high-quality biodiesel from fat wastes with
the maximum output. Fat wastes may be easily enough modified into a high-quality
biodiesel by a 2-stage processor with the usage of heterogeneous catalysts when a high
level of conversion is reached.
«Intermik» — new developments for meat injection
N.V. Pestov
If the product is injected with plant additives (soybeans, for example), its meat taste
and color change, classical characteristics of hams and deli products get lost. A more ad-
vanced technology allowing to obtain the optimal result is injection of the raw meat with a
meat emulsion, or, as it called, injection «meat into meat» (MiM).
Meat productivity of golshtinized young bulls in relation to their linear affiliation
Kozlovsky
The aim to study a number of indices characterizing meat productivity of golshtinized
young bulls of the first generation black-mottled breed having different linear affiliation
was laid down by the authors of this article. Dynamics of growth of experimental bulls, as
well as basic properties of the control slaughter, semi-carcass boning and meat organolep-
tic characteristics were investigated.
Physico-chemical and structural-mechanical properties of Kirghiz ecotype yak meat
K.A. Alymbekov
On the basis of the given results it is possible to consider that by physico-chemical
and structural-mechanical properties yak meat has specific for it qualitative properties stip-
ulated by peculiarities of the ecotype of these animals.
In the center of attention again a draft Technical regulation
К.S. Yankovsky, О.А. Kuznetsova
Discussion of a draft Technical regulation took place at VNIIMP. More than 100 spe-
cialists and top managers of enterprises, representatives of Rosselkhoznadzor and
Rospotrebnadzor, Meat Union of Russia, leaders and specialists from VNIIMP were pres-
ent at the discussion. An exchange of opinions on the use of GOST names, product clas-
sification, differentiation of control functions between different supervisory authorities, etc.,
took place.
Getting ready to meet new challenges
E.I. Pokorskaya
The seminar hold at VNIIMP gave opportunity to the listeners to raise their level of
knowledge of complex management and technical solutions allowing to preserve the com-
petitiveness of enterprises and to strengthen their positions in the market during the crisis.
Guide to meat dumplings, or as a dish of the poor enriched cuisines of different
peoples
G.A. Berlova
Meat dumplings are an international, democratic and ancient food dish. The article
deals with their origin, history and recipe diversity. There are original recipes that can be
repeated or used as a basis for invention of your own variant of the dish.
CONTENTS
EDITORIAL
Branch economy to-day.
MAIN THEME
А.B. Lisitsyn, N.А. Gorbunova, N.F. Neburchilova. Meat industry of Russia and prospects for its
development.
A.B. Lisitsyn, T.N. Leonova. Meat industry in conditions of financial crisis.
L.B. Smetanina, A.N. Zakharov, I.G. Anisimova, M.V. Safonova. State of the market for canned
ready meals.
А.А. Kubyshko. Is there a remedy against the investment famine of the Agro-Industrial Complex?
TECHNOLOGIES
Yu. V. Tatulov, I.V. Sus, T.M. Mittelshtein, S.B. Voskresensky. A new scheme for pork cutting.
А.А. Semenova.Comprehensive assessment of technological quality of food additives used in meat
industry.
Yu. G. Kostenko, Yu. K. Yushina, A.A. Braguta. Rapid control systems for safety and quality of
products.
M.S. Aliev, A.A. Semenova. Studies on quality of lamp frozen semi-products injected with hydrocol-
loids.
А.L. Alekseev, О.R. Barilo. Results of differentiated carcass cutting of pigs of various breeds and
types.
PRODUCTION EXPERIENCE
O.N. Petrunina, I.A. Podvoiskaya. «Baksolan»: efficiency confirmed experimentally.
TECHNICAL SOLUTIONS
D.G. Gorokhov, M.I. Baburina, A.N. Ivankin. Refining of fat wastes into biodiesel fuel. Fundamen-
tal technological scheme.
N.V. Pestov. «Intermik»: new developments for meat injection.
RAW MATERIALS
. Kozlovsky. Meat productivity of golshtinized young bulls in relation to their linear affiliation.
K.A. Alymbekov. Physico-chemical and structural-mechanical properties of Kirghiz ecotype yak meat.
NORMATIVE BASE
К.S. Yankovsky, О.А. Kuznetsova. In the center of attention again is a draft Technical regulation.
EVENTS
E.I. Pokorskaya. Getting ready to meet new challenges.
SECRETS OF COOKERY
G.A. Berlova. Guide to meat dumplings, or as a dish of the poor enriched cuisines of different peo-
ples.
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