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SUMMARY
60
№2 апрель 2010
Всё о МЯСЕ
Quality and safety control
Editorial
Quality and safety of products for the modern enterprise are not only priorities of the strategy, but also
obligatory conditions of survival in the competitive struggle and socially responsible behavior.
Loyalty to the chosen path, faith in science and his own mission
On April 16, 2010, vice-president of the Russian Academy of Agricultural Sciences, director of the V.M.
Gorbatov All-Russian Meat Research Institute, doctor of technical sciences A.B. Lisitsyn celebrated his 65th
birthday. Congratulations from the editorial board, colleagues and enterprises of the meat industry.
Who benefits from «holy simplicity» of our media?
This question of Meat Union of Russia and representatives of the meat business is put by the authors
of open letters to state authorities and heads of media. They are confident that information policy of «Izves-
tia» newspaper and «Channel One» based of certain facts could be called anti-social.
Obligatory certification is cancelled. It remains to «cancel» falsification
М.I. Savelieva
Tel.: (495) 676–93–51
On December 1, 2009, Government of the Russian Federation introduced a new procedure for con-
firming the compliance of all food products. Deputy director of the V.M. Gorbatov All-Russian Meat Research
Institute B.E. Gutnik told our magazine about the main differences of the new order and changes in the func-
tions of supervisory and certification bodies.
Evaluation of German meat products in terms of quality and safety
I. Dederer
Tel.: +49 (0) 9221 803–287
The author tells about the principles of organization of the meat products quality control system, which
assumes voluntary participation of companies-manufacturers. Long-term statistics of researches is given in this
article.
Key words:
sausages, handicraft industry, unpackaged products, organoleptic evaluation, toxic met-
als, microbiological investigations.
Modern approaches to objective evaluation of quality of meat raw materials
and finished products
I.M. Chernukha, T.G. Kuznetsova, E.B. Selivanova, E.I. Marsakova
Tel.: (495) 676–99–91
The principle of work and the possible scope of multisensor system «electronic nose» to evaluate the
quality of meat raw materials and finished products is described. Advantages of instrumental evaluation of
quality characteristics are shown.
Key words:
meat, electronic nose, freshness, aroma of meat products, calibration diagram.
Peculiarities of interaction of carrageenan with muscle proteins and phosphates
A.A. Semenova, E.K. Tunieva
Tel.: (495) 676–65–51
The article describes the results of studying the influence of carrageenan on consumer characteristics
of the finished product. Specialists from the V.M. Gorbatov VNIIMP examined distribution of carrageenan over
the volume of muscle tissue at different stages of technological processing. In particular, they investigated the
nature of changes in gel forming properties of carrageenan in the salt solution of muscle proteins, as well as
the feasibility of joint use of food phosphates and carrageenan in manufacture of meat products.
Key words:
carrageenan, muscle proteins, phosphates, strength, plasticity.
Usage of functional stabilization systems based on whey protein hydrolysates
in creation of thermolabile protein and whey emulsions
L.B. Smetanina, M.L. Chelyakova
Tel.: (495) 676–64–11
Usage of whey protein hydrolyzates allows not only to completely avoid undesired changes in organolep-
tic characteristics, but also to improve the nutritive value of the finished product. To determine emulsifying
characteristics of whey protein hydrolysates in comparison with other milk proteins used in the food industry,
a study of stability of emulsions made from vegetable oil and water stabilized by various proteins was carried
out.
Key words:
whey proteins, emulsifier, hydrophilic and lipophilic properties, ultrafiltration, polysaccha-
rides.
Alternative means of pork deboning at medium and small capacity plants
A.A. Semenova, O.V. Soloviov, L.I. Lebedeva, M.I. Gundyreva, F.W. Kholodov
Tel.: (495) 676–61–61
The authors describe advantages of vertical meat deboning, such as increase in labor productivity and
improvement of product quality, as well as reduction of meat contamination. The article presents technical de-
tails of equipment for vertical deboning developed at the V.M. Gorbatov All-Russian Meat Research Institute.
Key words:
vertical deboning, integrity of muscles, fresh meat, large-sized semi-products, labor pro-
ductivity, installation of Ya8-FVO.
IS&T. And metal revives
A. Povalyaev
This publication presents comprehensive services of the ISIT company for automation of production and
administrative processes at enterprises of meat industry. Specific features of proposed solutions are described.
Use of the computer program «Optima» for calculation of antistressful preparations
A.L. Alekseev, V.A. Barannikov, O.R. Barilo
Tel.: (86360) 3–63–77
On the basis of educational farm «Donskoe» the Don State Agrarian University conducted scientific-
and-production experiment on usage of lactulose-containing biologically active additives (BAD) «Laktumin» and
«Todikamp-Lakt» as anti-stress preparations. Studies on the use of various BADs in animal feeding allowed
to estimate pork by physical-and-chemical indicators.
New in heat treatment of meat products, semi-products and ready meals
T.B. Shugurova
The author presents cameras of a new generation for baking and frying of meat, deli and semi-finished
products developed by «Agro 3» company. Features of regimes and additional options necessary for catering
establishments are described.
«It is necessary to buy technologies, but not equipment»
N.G. Agurbash
Problems of machine building mentioned in No. 5, 2009, of our magazine continue to raise responses
of professional public and business. President of «Mortadel» company NikolaiAgurbash offers another way of
looking at their solution.
Quality of meat from cattle of different genotypes
A.A. Kochetkov, F.G. Kayumov, S.D. Tyulebaev, A.B. Karsakbaev
Tel.: (495) 607–23–11
The article presents results on study of morphological structure and chemical analysis of meat obtained
from heifers of the following genotypes: group I — pure-bred domestic Simmental, group II — pure-bred Here-
ford, group III — German Simmental x domestic Simmental, group IV — Canadian Simmental x domestic Sim-
mental.
Key words:
beef, quality, meat cattle breeding, genotype, Simmental, Hereford.
Modern forms of organization of markets for livestock, meat and meat products
N.F. Neburchilova, T.A. Marinina, I.P. Volynskaya, I.V. Petrunina
Tel.: (495) 676–67–31
The article deals with the problem of development of wholesale markets for livestock and finished prod-
ucts as the most important elements of infrastructure of the agro-industrial complex. Markets in France and
Spain are shown as examples of forms of wholesale trade organization.
Key words:
contractual agreement, commercial agents, terms of tolling agreements, commodity credit,
electronic trade, intervention agencies, «Ryunzhi», «Mercanvalencia».
«Meat Industry 2010»: what showed the forum and what will show its future?
A.A. Kubyshko
Mob. Tel.: (918) 557–29–62
The 10th International Forum «Meat Industry 2010» took place on March 16–19, 2010, at theAll-Russ-
ian Exhibition Center. As in previous years, it was hold on the same site with the «Dairy Industry» forum.
Methodical support for progress
М.I. Savelieva
Tel.: (495) 676–93–51
About the seminar of CSB-system company for specials of enterprises under construction and recon-
struction on problems of process automation and system of production integration and process management.
Participants familiarized themselves with complex decisions in the form of combination of industry software,
consulting and related hardware.
Complex simple French cuisine
O.V. Lisova
Mob. Tel.: (918) 557–29–62
2010 is declared the Year of France in Russia. Our magazine noted this fact of bilateral relations, re-
ferring to the history and secrets of the French cuisine.
CONTENTS
EDITORIAL
Quality and safety control
OUR CONGRATULATIONS
Loyalty to the chosen path, faith in science and his own mission
MAIN THEME
Who benefits from «holy simplicity» of our media?
М.I. Savelieva.
Obligatory certification is cancelled. It remains to «cancel» falsification
I. Dederer.
Evaluation of German meat products in terms of quality and safety
I.M. Chernukha, T.G. Kuznetsova, E.B. Selivanova, E.I. Marsakova.
Modern approaches to
objective evaluation of quality of meat raw materials and finished products
TECHNOLOGIES
A.A. Semenova, E.K. Tunieva.
Peculiarities of interaction of carrageenan with muscle proteins and
phosphates
L.B. Smetanina, M.L. Chelyakova.
Usage of functional stabilization systems based on whey protein
hydrolysates in creation of thermolabile protein and whey emulsions
PRODUCTION EXPERIENCE
A.A. Semenova, O.V. Soloviov, L.I. Lebedeva, M.I. Gundyreva, F.W. Kholodov.
Alternative means
of pork deboning at medium and small capacity plants
TECHNICAL SOLUTIONS
A. Povalyaev.
IS&T. And metal revives
A.L. Alekseev, V.A. Barannikov, O.R. Barilo.
Physical-and-chemical indices of pig muscle tissue
quality depending on usage of various biologically active additives in their feeding
T.B. Shugurova.
New in heat treatment of meat products, semi-products and ready meals
RESONANSE
N.G. Agurbash.
«It is necessary to buy technologies, but not equipment»
RAW MATERIALS
A.A. Kochetkov, F.G. Kayumov, S.D. Tyulebaev, A.B. Karsakbaev.
Quality of meat from cattle of
different genotypes
ECONOMY
N.F. Neburchilova, T.A. Marinina, I.P. Volynskaya, I.V. Petrunina.
Modern forms of organization of
markets for livestock, meat and meat products
EVENTS
A.A. Kubyshko.
«Meat Industry 2010»: what showed the forum and what will show its future?
М.I. Savelieva.
Methodical support for progress
SECRETS OF COOKERY
O.V. Lisova.
Complex simple French cuisine
Электронная Научная СельскоХозяйственная Библиотека