ЭлБиб

62 / 64

РЕФЕРАТЫ
60 №3 июнь 2009 Всё о МЯСЕ
Scientist, teacher, inventor is 70 years old
Congratulations with the jubilee anniversary to the head of the Department of tech-
nology of meat and fish products of Kuban State Technological University, head of gas-liq-
uid technologies of Krasnodar Research Institute of Storage and Processing of Agricultural
Products, doctor of technical sciences, professor Gennady Ivanovich Kasianov.
State of the market and prospects for production of canned pates
А.N. Zakharov, L.B. Smetanina, М.L. Chelyakova
The authors analyze the state of the Russian market of pates, on the basis of data
on the competitive environment, market segmentation, socio-demographic and sexual
characteristics of the consumers. Finally, conclusions about the prospects for pates mar-
ket development, taking into account fixed and variable factors, are made.
Advanced technology for products of high degree of readiness for child nutrition
А.V. Ustinovaа, О.К. Derevitskaya, D.А. Lazutin
One of the measures on improvement of the nutritional status of children of differ-
ent age groups is the development of specialized products for child nutrition, taking into
account physiological peculiarities of the child organism. The article describes the range
of ready-to-eat quick-frozen meals with meat for children over 2 years old, developed in
the laboratory of products for child, curative-and-preventive, and specialized nutrition of
VNIIMP.
A new complex food additive «Сegemett Fresh Super» for increase
of the shelf life of meat products
А.А. Semenova, L.А. Veretov, V.V. Nasonova
Comparative analysis of meat product samples manufactured with the use of pre-
servative of the Russian production and the new preparation «Сegemett Fresh Super»
demonstrated that the new preservative allows to significantly increase the shelf life of
finished products with preservation of their qualitative characteristics. The additive pro-
vides the best indices of microbiological and oxidative damage.
Grounding and development of sterilization mode for canned lump beef meat
in plastic consumer packaging
V.B. Krylova, А.V. Eder
Development of sterilization mode for canned lump beef meat in plastic consumer
packaging (bags) was conducted on the principle of reducing the duration of sterilization
with maintaining the taste and nutritional quality of the finished product. In the course of
the calculations it was established that the minimum admissible time for heat treatment of
canned food should be equal to or exceed 10 conventional minutes.
Effect of raw material chemical composition on properties of finished meat prod-
ucts
E.V. Fatianov, S.A. Sidorov
Methodological problems in determination of chemical composition of the finished
product and its correspondence to technical documentation can lead to unintentional adul-
teration of the product. Reasons contributing to mistakes in determination of chemical
composition of the finished product were studied, and a method allowing to calculate
chemical composition of ground meat and finished product, taking into account drying and
losses during heat treatment, was proposed in this work.
Cutters «Typhoon» — a step into tomorrow
N.V. Pestov
This article provides an overview of cutters «Intermik-Metalbud». Technical specifi-
cations of the products and recommendations for acquisition with equipment (cutters) of
enterprises with different power and range specificity are given.
Quality management: need for integrated systems
I. Demin, G. Schalk
Quality Management Departments and laboratories of food industry enterprises need
continuous online registration of information, as well as administration and data process-
ing. To do this, they need support in implementation of the so-called sanitary-hygienic con-
cept.
Prejudices against soybean don’t allow to evaluate it worthily
М.I. Savelieva
Interview of deputy director general of JSC «Vobeks-Intersoya» Yasha Stamenovich
continues the theme of publication of the last issue of our magazine «If people want to
know» and focuses the readers’ attention on positioning of soybean products, their role in
the modern production and prejudices.
Reasonable injection is a component of success
О.N. Petrunina, I.А. Podvoiskaya
This article describes the benefits of injection of whole-piece semi-products with the
multifunctional mixture «Rondagam MP30» based on cold swelling karraginan. During nu-
merous experiments the optimal viscosity of brine was established.
Evaluation of pork quality
А.L. Alekseev, V.А. Barannikov, О.R. Barilo
Complex studies in the quality of meat raw materials allow to optimize its further use
in production. This article describes a computer program «Evaluation of pork quality
(EPQ)» intended to determine the nature of pork, taking into account quality indices. The
program also contains recommendations for further use of raw materials in manufacture
of meat products.
Scientific and practical aspects for application of the norms of natural loss of
meat and meat products in cold processing and storage
V.N. Koreshkov, Part I
This article deals with the peculiarities of charging (formation) the reserve of natu-
ral loss of meat and meat products in cold processing and storage, as the main result of
usage of the normative base for recovery of production losses in the manufacturing ac-
tivities of the enterprise.
Improved method for processing of frozen meat for histological
investigation
S.S. Burlakova
Characteristics of the most common method of tissue processing for the subsequent
investigation are given in this article. The modified method allows to significantly improve
the quality of obtained preparations and, what is very important, to reduce the processing
time and, due to increase of the size of the obtained sample, the period of the subsequent
investigation.
Crisis slightly corrected exposition of «Rosupak 2009» and the staff
of participants
А.А. Kubyshko
On June 15–19, in the IEC «Crocus Expo», the 14th International Specialized Ex-
hibition «Rosupak», representing the packaging machinery and technology, equipment
for the production of packaging, packaging materials and finished packing for all branches
of industry took place. Summary of the exposure and business programs are described
in this article.
Forum in Vyborg: private decisions in the light of global problems
Smurygin, А.N. Zakharov
«Meat Processing Industry: Status and Prospects» — under this title a regular sem-
inar of the «Logos» company, having the status of the forum, was held in Vyborg. It was
attended by representatives of the branch science, meat business, and companies-sup-
pliers of packaging and machines.
Soybean in the annals of history and the usual kitchen
О.V. Lisova
This article of popular cognitive nature deals with the history of human mastering of
technology for culinary use of soybeans, recipes of dishes in which the soybean is used
as an important ingredient.
CONTENTS
OUR CONGRATULATIONS
Scientist, teacher, inventor is 70 years old
ECONOMY AND MARKETING
А.N. Zakharov, М.L. Chelyakova, L.B. Smetanina. State of the market and prospects
for production of canned pates
TECHNOLOGIES
А.V. Ustinovaа, О.К. Derevitskaya, D.А. Lazutin. Advanced technology for products of
high degree of readiness for child nutrition
А.А. Semenova, L.А. Veretov, V.V. Nasonova. A new complex food additive «Сege-
mett Fresh Super» for increase of the shelf life of meat products
V.B. Krylova, А.V. Eder. Grounding and development of sterilization mode for canned
lump beef meat in plastic consumer packaging
E.V. Fatianov, S.A. Sidorov. Effect of raw material chemical composition on properties
of finished meat products
TECHNICAL SOLUTIONS
N.V. Pestov. Cutters «Typhoon» — a step into tomorrow
G. Schalk, I. Demin. Quality management: need for integrated systems
RESONANCE
М.I. Savelieva. Prejudices against soybean don’t allow to evaluate it worthily
PRODUCTION EXPERIENCE
О.N. Petrunina, I.А. Podvoiskaya. Reasonable injection is a component of success
RAW MATERIALS
А.L. Alekseev, V.А. Barannikov, О.R. Barilo. Evaluation of pork quality
NORMATIVE BASE
V.N. Koreshkov, Part I. Scientific and practical aspects for application of the norms of
natural loss of meat and meat products in cold processing and storage
SCIENTIFIC LIFE
S.S. Burlakova. Improved method for processing of frozen meat for histological investi-
gation
EVENTS
А.А. Kubyshko. Crisis slightly corrected exposition of «Rosupak 2009» and the staff of
participants
Smurygin, А.N. Zakharov. Forum in Vyborg: private decisions in the light of global
problems
SECRETS OF COOKERY
О.V .Lisova. Soybean in the annals of history and the usual kitchen
Электронная Научная СельскоХозяйственная Библиотека