ЭлБиб

РЕФЕРАТЫ

№3 июнь 2009

Всё о МЯСЕ

Innovations as strategy

Editorial

The main topic of this issue, as reflected in the title, deals with the problem of usage of

innovations in the meat industry in Russia. What are the possibilities of intensive development

opened by innovations, and what prevents the use of scientific potential in modernization of in-

dustrial enterprises of the branch?

Man of era that continues

One of the oldest scientists of Rosselkhozakademia academician V.I. Ivashov is 80 years

old. The V.M. Gorbatov All-Russian Meat Research Institute congratulates the hero of the day.

Innovation process: cooperation of branch science and industry

N.А. Gorbunova, А.N. Zakharov

The article deals with the basic trends of innovative activities at the enterprises of food,

including meat, industry, and their state. The role of scientific researches in the intensification

and development of the innovation processes is shown.

Traditions and modern features of cooked sausage mortadella manufacture

without cutting

А.N. Zakharov, А.А. Semenova, М.V. Тrifonov

The article provides a brief history of mortadella. The medieval and the current technol-

ogy of its production is described. The question of production of ground meat for cooked

sausages without cutting is considered in detail, the way of preparation of fat for structural

cooked sausages is outlined. A brief description of technological equipment used in these op-

erations is also given.

Branch model of accounting and management of technological and logistics

processes at meat processing plants

А.B. Lisitsyn, N.V. Maslova, Т.P. Surmak

The concept of quality management and security is closely connected with the concept

of «process approach», the use of which can be extended to the control of technological

processes of meat products manufacture. This paper is devoted to peculiarities of using a

process approach at meat processing plants.

State of the Russian market for feeds for non-productive animals

L.B. Smetanina, М.I. Baburina, I.G. Anisimova

By the number of pets per capita Russia ranks second in the world after the United

States. Almost every second Russian family (47–48%) keeps domestic animals. The article

analyzes the structure of the market, the leading players in it, the principles of segmentation

and the ways for promotion of new Russian brands.

Use of test plates of nutrient media with accelerated microbiological control

of meat products

Yu.G. Kostenko, Yu. K. Yushina, A.A. Braguta

Analysis of test nutrient plates Petrifilm, Rida Count, Compact Dry in industrial conditions

showed similar results compared to the traditional research methods. The above plates can be

used in the production control of meat raw materials and finished products, the quality of san-

itation of equipment, inventory and premises at enterprises of the meat industry.

Study on iodine-containing products for use in meat production

I.М. Chernukha, N.L. Vostrikova, Yu.К. Yushina

The most appropriate way to compensate for the shortage of iodine in the human or-

ganism is the use of foods with iodine-containing additives. This article provides the results of

studying the content of iodine in samples of commercial products, such as iodized salt, lami-

naria and sea salt. The study identified the most promising for use in the meat industry iodine-

containing products.

Nutritional value of meat-and-vegetable canned foods with mutton in polymer

consumer packaging

V.B. Krylova, N.N. Mandzhieva

To fight microelementoses of population, various legumes (beans, lentils, chick-pea, soy-

beans) became to be widely applied in the canning industry. The article provides the results of

investigation of the chemical composition, the quality composition of the protein and other pa-

rameters of the above cultures. In view of the most important quality indicators of vegetable in-

gredients, recipes of meat-and vegetable canned foods were developed.

Structuring the concept of technological quality of food additives

А.А. Semenova

Taking into account the variety of offers for food additives on the market and the lack of

a sufficient base of standardized requirements for them, technologists face a serious problem

of rational use of food additives. In the circumstances, the only way to solve the problem is to

provide a comprehensive assessment of technological quality of food additives and its corre-

spondence to the level of specificity of technological tasks.

Additives «Optispice» for shashlik

О.N. Petrunina, I.А. Podvoiskaya

The article deals with new complex mixtures «Optispice» of the group of companies PTI

for production of natural semi-products with different tastes. Acidity regulators E 262i, E 262ii,

E 331, amplifier of taste and aroma E 621, antioxidant E 316 form the basis of the mixtures.

Studies carried out identified the influence of «Optispice» on changes of the pH of meat prod-

ucts during storage, as well as changes of microbiological indices in the process of storage.

Criterion of selection of detergents and disinfectants for sanitation

at meat processing plants

М.Yu

. Minaev, V.О. Rybaltovsky, G.I. Solodovnikova

The article explains how to approach the choice of detergents, depending on the type of

equipment, specifics of production, size of the enterprise and types of pollution. Moreover, de-

tergents should provide a minimum flow of water.

Injectors RISCO — great opportunities and functionality

N.V. Pestov

The new series combines the latest technology with precision of vacuum injectors of

continuous action RISCO, working at large meat-packing plants. The machines are designed

to satisfy at a maximum the demands of a wide range of customers.

If people want to know

М.I. Savelieva

A series of TV programs of the negative nature about manufacture of meat products

caused a public resonance and the philistine fears. The editorial staff has tried to dispel them

in an interview with the head of the Testing Center for monitoring of the quality and safety of

meat products of VNIIMP Julia Yushina.

Application of polyurethane protective coatings in the meat and food industry

V.N. Kornienko, I.А. Scherbakov, P.V. Ampleev, М.А. Ionova, V.V. Motin

A comparative analysis of the main technical and economic indices and physical-me-

chanical characteristics of the current protective coatings with different chemical composition

is given in this article. The most versatile are protective coatings based on polyurethane pre-

polymers. The technology of protective polyurethane coatings is fully prepared for a broad in-

troduction into food enterprises and objects of the refrigeration industry.

Semi-smoked sausages for child nutrition, GOST 52992-2008. Products for health

and formation of taste

А.V. Ustinova, О.К. Derevitskaya, N.Е. Soldatova, М.А. Aslanova

Comments to GOST R 52992-2008 providing justification for various standard positions,

are given in this article. The paper also contains information on the requirements to certain in-

gredients of semi-smoked sausages for children and on the recipes developed according to the

above GOST.

Russian Agroindustrial Complex: in a new world — with a new mission

and new technologies

А.А. Kubyshko

The article deals with a report about the exhibition «Meat industry. Chicken King / VIV

Russia 2009 and «Industry of Cold / Refrigeration Industry». The most important observation,

which the exhibition helped to make: even in the crisis the agroindustrial complex remains the

locomotive of economic development. This is now its important mission, but its implementation

requires innovations offered by the exhibitors to the Russian agrarian business.

Progress for a single housewife

О.V. Lisova

Technological progress helps to easily cook those dishes for which the modern woman

has neither force, nor time. One of the household devices, which enables to prepare delicious

and useful dishes is a slow cooker. It imitates the Russian stove regime and allows to save the

mass of the product and the valuable nutrients in it.

CONTENTS

EDITORIAL

Innovations as strategy

OUR CONGRATULATIONS

Man of era that continues

MAIN THEME

N.А. Gorbunova, А.N. Zakharov.

Innovation process: cooperation of branch science and industry

А.N. Zakharov, А.А. Semenova, М.V. Тrifonov.

Traditions and modern features of cooked sausage mortadella man-

ufacture without cutting

А.B. Lisitsyn, N.V. Maslova, Т.P. Surmak.

Branch model of accounting and management of technological and logistics

processes at meat processing plants

ECONOMY

L.B. Smetanina, М.I. Baburina, I.G. Anisimova.

State of the Russian market for feeds for non-productive animals

TECHNOLOGIES

Yu.G. Kostenko, Yu. K. Yushina, A.A. Braguta.

Use of test plates of nutrient media with accelerated microbiological

control of meat products

I.М. Chernukha, N.L. Vostrikova, Yu.К. Yushina.

Study on iodine-containing products for use in meat production

V.B. Krylova, N.N. Mandzhieva.

Nutritional value of meat-and-vegetable canned foods with mutton in polymer con-

sumer packaging

А.А. Semenova.

Structuring the concept of technological quality of food additives

О.N. Petrunina, I.А. Podvoiskaya.

Additives «Optispice» for shashlik

TECHNICAL SOLUTIONS

М.Yu

. Minaev, V.О. Rybaltovsky, G.I. Solodovnikova.

Criterion of selection of detergents and disinfectants for san-

itation at meat processing plants

N.V. Pestov.

Injectors RISCO — great opportunities and functionality

RESONANCE

М.I. Savelieva.

If people want to know

PRODUCTION EXPERIENCE

V.N. Kornienko, I.А. Scherbakov, P.V. Ampleev, М.А. Ionova, V.V. Motin.

Application of polyurethane protective

coatings in the meat and food industry

NORMATIVE BASE

А.V. Ustinova, О.К. Derevitskaya, N.Е. Soldatova, М.А.Aslanova.

Semi-smoked sausages for child nutrition, GOST

52992-2008. Products for health and formation of taste

EVENTS

А.А. Kubyshko.

Russian Agroindustrial Complex: in a new world — with a new mission and new technologies

SECRETS OF COOKERY

О.V .Lisova.

Progress for a single housewife

лектронная Научная СельскоХозяйственная

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