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SUMMARY
56 №1 февраль 2010 Всё о МЯСЕ
Russia focuses on food security
For the first time in its history the country has received a document which the authorities intend
to use in guiding the government's economic policy (on a wide range of issues). Successful achieve-
ment of the Doctrine purposes would prevent economic, social and political threats, both real and hy-
pothetical, stipulated by food factors.
Innovative technologies of canned foods in plastic consumer packaging
Tel.: (495) 676–78–11
Usage of modern consumer packaging from multilayer polymeric materials with high hurdle
properties significantly reduced the heat load on the product at sterilization, what contributes to preser-
vation of vitamins, essential amino acids and fatty acids (on the average of 95 %) with high organolep-
tic characteristics of products, as well as to energy savings. Based on the findings, a broad line of
products in the new consumer plastic packaging with a guaranteed shelf-life of 1 to 3 years was de-
veloped.
Key words: innovative technologies, canned foods, sterilization, new consumer packaging,
quality, shelf life.
Formation of taste and aroma characteristics of fermented sausages
Tel.: (044) 517–12–01
The effect of «Compact-BP» composite additive on formation of taste and aroma characteris-
tics of fermented sausages was investigated. It is shown that the use of the composite additive con-
taining functional-and-technological components and cultures of lactic acid bacteria and micrococcus
increases the amount of free amino acids and volatile fatty acids, reducing the drying process due to
the rapid growth of lactic acid bacteria, lactic acid accumulation and decrease in pH.
Key words: fermented sausages, composite additive, free amino acids, volatile fatty acids,
taste, aroma.
Effect of propionic acid bacteria on physical and chemical processes in salting of meat
Tel.: (3012) 41–31–65
The results of investigations of the influence of propionic acid bacteria on physical and chemi-
cal processes occurring in salting of meat are given in this article. It was found that the purposeful use
of both endogenous and exogenous enzymes produced by propionic acid bacteria allowed to provide
directed regulation and intensification of the processes of maturation and salting of meat.
Key words: propionic acid bacteria, salting, stability, activity, functional and technological prop-
erties of meat, consumption of sodium nitrite.
«We shall both modernize the slaughter facilities and build livestock farms»
Tel.: (495) 676–72–91
Interview of Chairman of the Board of Directors of OOO UK «MaVR» V.M. Romashov. Concept
of development of the Siberian food holding company, benefits of integration and strategy of a suc-
cessful company.
«Single state center to exit out of the crisis is needed»
The response to the article «Russian market for meat industry equipment between economism
and national interests», № 5, 2009. The author believes that the industrial policy of the state should
serve the interests of domestic manufacturers of equipment. Today only the state is able to concentrate
all intellectual, financial and organizational resources necessary for the branch revival.
«Campomos» increased meat content in products and for the first time in Russia
declared it on packaging
Tel.: (812) 33–66–888
There is no practice of meat products labeling with indication of percentage content of meat in-
gredients on the Russian market. «Campomos» is the sole company that has made adequate pack-
aging information on the amount of meat ingredients in the product its competitive advantage.
Picture of the future on the pork market: packaging is in the center of composition
Tel.: (495) 795–01–01
The article deals with some innovative ways of packaging and materials in the light of current
trends on the world pork market. Demographics, consumer habits, culinary preferences change. The
technology is ready to give an adequate response to challenges of the global market.
Results of adapting mathematical model for optimization of canned ready meals formulations
Tel.: (495) 676–64–11
The problem of manufacturing a quality product for healthy nutrition, providing savings of the
most expensive ingredients, was solved in this a result of mathematical modeling, virtual mod-
els of recipes of canned ready meals were developed.
Key words: mathematical modeling, optimization of recipes, canned food, total cost of raw ma-
terials, healthy nutrition.
Plastic casings GSN and GSD — a new solution for semi-smoked and cooked-smoked sausages
New plastic casings are characterized by high steam and smoke permeability, as well as by
high technological effectiveness. The degree of their permeability allows to use both wet and dry smok-
ing, but the best effect is achieved due to combination of wet and dry smoking.
Morphological composition of carcasses of edilbaevskaya sheep breed
Tel.: (495) 677–05–15
The authors studied morphological composition of carcasses of sheep of edilbaevskaya breed
aged 4, 6, 9 and 12 months. It was found that sheep aged 4 months had carcass weight up to 9.32 kg;
relative muscle weight, 65.40 %; fat, 14.08 % and bones, 17. 57 % . Sheep aged 12 months had car-
cass weight 33. 09 kg; muscles, 57.27 %; fat, 25.28 % and bones, 14.65 %; the rump mass was 1.80
and 7.86 kg, respectively.
Key words: carcass, muscles, fat, bones, rump, live and relative weight.
Effect of crossbreeding on meat productivity of bulls and qualitative indices of their meat
Mob.Tel.: (905) 393–61–52
Livestock of specialized meat cattle breeding of the Russian Federation is no more than 4 % of
the total number of cattle. Therefore, to obtain high-quality meat, industrial crossbreeding of dairy cows
and combined breeds with bulls of specialized meat breeds is necessary. The author describes the re-
sults of such experiments and draws conclusions.
Key words: aberdeen-angus breed, black-and-white breed, hybrid bulls, meat productivity,
chemical composition, amino acid composition.
Assessment of hazards in implementation of food safety management systems
based on HACCP principles
Tel.: (495) 676–91–26
The authors carried out investigations to develop and adapt methods for assessment of dan-
gerous factors for enterprises of meat industry. The proposed methods allow to comprehensively eval-
uate the existing practice for preventing and monitoring of product manufacture that does not comply
with safety standards and quality.
Key words: hazards, HACCP, technical regulation, value coefficient, GOST R 51705.1-01, crit-
ical control points.
Best innovations — national standard for cooked sausages for children
Tel.: (495) 676–75–41
The national standard for cooked sausage products (sausages, small sausages, frankfurters,
wieners) sets regulated requirements for raw materials, ingredients, product quality, acceptance, test
methods, labeling, packaging, transport and storage that will ensure manufacture of finished products
of guaranteed safety and high quality in correspondence with the specific nutritional status of children
older than 3 years. The assortment includes products designed for balanced nutrition, as well as for
reduction of the risk and prevention of diabetes and iron-deficient states. The investment attractiveness
of production is ensured through increasing raw material resources, reducing costs and protecting the
legitimate rights of our small consumers.
Key words: national standard, cooked sausage products, child nutrition.
Basic human needs and basic principles of economics at ProdExpo 2010
Mob. Tel.: (918) 557–29–62
One of the largest food exhibitions in Europe took place in Moscow. It showed great potential of
agro-industrial complex as a basis for sustainable economic development in the global crisis. Despite
a slight decrease in food consumption in the past year, the interest of industrial and commercial busi-
nesses to the exhibition remained at the level of the previous exhibition in 2009.
First Russian-Japanese Congress on Agriculture
Tel.: (495) 676–93–51
The first of its kind event was dedicated to issues of government regulation and support for agri-
culture, as well as actual directions of cooperation between the Russian Federation and Japan, in pro-
vision of food, food market development and its investment attractiveness.
Biological diversity is a heritage that can not be lost
Mob. Tel.: (918) 557–29–62
Preservation of biological diversity is a problem that should be solved in the interests of not only
wildlife but also agriculture. Successful activity of breeders and maintenance of many culinary traditions
as part of the cultural heritage are impossible without it.
CONTENTS
EDITORIAL
Russia focuses on food security
TECHNOLOGIES
V.B. Krylova, T.V. Gustova. Innovative technologies of canned foods in plastic consumer packaging
Lyzova, A.N. Starchevoy, G.F. Nasyrova, L.U. Voitsekhovskaya. Formation of taste and
aroma characteristics of fermented sausages
I.S. Khamagaeva, I.A. Khankhalaeva, I.V. Khamaganova, A.F. Batueva. Effect of propionic acid
bacteria on physical and chemical processes in salting of meat
CONCEPTUAL TALK
A.N. Zakharov. «We shall both modernize the slaughter facilities and build livestock farms»
RESONANSE
M.V. Yerkhov. «Single state center to exit out of the crisis is needed»
MARKETING
Natalia Kolobova. «Campomos» increased meat content in products and for the first time in Russia
declared it on packaging
T.N. Dobrokhotova. Picture of the future on the pork market: packaging is in the center of composition
PRODUCTION EXPERIENCE
L.B. Smetanina, . Taktarov, G.P. Goroshko. Results of adapting mathematical model for
optimization of canned ready meals formulations
D.G. Shegerdyukov, Smurygin. Plastic casings GSN and GSD — a new solution for semi-
smoked and cooked-smoked sausages
RAW MATERIALS
D.V. Nikitchenko, V.E. Nikitchenko, R.D. Ibragimov, T.A. Magomadov. Morphological composition
of carcasses of edilbaevskaya sheep breed
D.A. Randelin. Effect of crossbreeding on meat productivity of bulls and qualitative indices of their
meat
NORMATIVE BASE
I.M. Chernukha, O.A. Kuznetsova. Assessment of hazards in implementation of food safety
management systems based on HACCP principles
A.V. Ustinova, N.E. Soldatova, N.V. Timoshenko. Best innovations — national standard for cooked
sausages for children
EVENTS
A.A. Kubyshko. Basic human needs and basic principles of economics at ProdExpo 2010
M.I. Savelieva. First Russian-Japanese Congress on Agriculture
SECRETS OF COOKERY
O.V. Lisova. Biological diversity is a heritage that can not be lost
Электронная Научная СельскоХозяйственная Библиотека