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SUMMARY
60
№1 февраль 2011
Всё о МЯСЕ
New quality of raw material base
Editorial
Main theme of the issue is devoted to ways of in vivo meat quality formation. Main directions
for quality improving are genetics, hybridization, and diet.
Yield of finished products by using two- and three-breed crossbred pigs
G.V. Maksimov, O.N. Polozyuk, N.B. Khurum
Tel.: (863) 60–3–61–39
The aim of research was to carry out comparative assessment of the results of pigs slaugh-
ter and meat products obtained from them. To do this, studies on three groups of pigs, two of which
were obtained using boars of synthetic line Pic 337 of P.I.C. company: Yorkshire × Pic 337 (1
st
ex-
perimental), (Yorkshire × Landrace) × Pic 337 (2
nd
experimental); (Yorkshire × Landrace) × Duroc
(3
rd
group) ,were conducted.
Key words:
meat productivity, pork, Yorkshire, Landrace, Duroc, Pic 337.
New genotypes of Kazakh White Head breed — a source of high quality beef production
M.P. Dubovskova
Tel.: (3532) 77–63–75
The article describes scientific and economic experience that showed the best consumer
qualities, manufacturability and cost effectiveness of economic use of cattle of new genotypes de-
rived from Kazakh White Head breed.
Key words:
meat cattle breeding, Kazakh White Head breed, Ural Hereford, beef, factory
type, cross, carcass mass, bioconversion of nutrients, cost effectiveness.
Formation of meat productivity of pigs and prediction of meat quality characteristics
depending on organization of their rational nutrition
A.P. Korobov, N.K. Skorobogatova, A.V. Giro
Tel.: (000) 000–00–00
In order to select industrially fit diets depending on biologically active additives in feeds, a com-
prehensive evaluation of animal meat productivity and pork quality was conducted. The first group
consisted of pigs with a normal diet (K), the second — with addition of the feed enzyme Rovabio
(RAB), the third — with multi-enzyme (MEC). Feeding was carried out during four months.
Key words:
diets, productivity, multi-enzymes MEC-SH3, enzyme Rovabio XL z.
Growth and development of pigs depending on sex
S.V. Burov, A.L. Alekseev, E.A. Krishtop
Tel.: (000) 000–00–00
The article describes results of scientific and economic experience. It has been established
that the efficiency of using feed for boars of Large White breed higher than that of hogs, while their
half-carcasses are longer. Spinal fat thickness in the region of shoulder cut, back and hip of boars
is less than that of hogs.
Key words:
pig breeding, castration, feeding, protein, boar, hog, boning.
Principles of integration processes in meat industry of AIC
N.F. Neburchilova, I.P. Volynskaya, T.A. Marinina, I.V. Petrunina
Tel.: (495) 676–67–31
Theoretical and practical aspects of integration in modern conditions have been identified. Or-
ganizational and structural features of various models of integrated agro-industrial units have been
considered. New forms and structures of integration relations in the meat sub-complex of AIC in
Russia have been found.
Key words:
integration, concentration, economic dependency, holdings.
Study of diffusion processes and technological properties of pork during vibration salting
A.B. Lisitsyn, I.V. Reshetov
Tel.: (495) 676–95–11
One of the ways allowing to intensify the process of meat salting and create new technolo-
gies is usage of oscillatory and wave effects — vibrations. The obtained results indicate that effect
of vibration oscillations during meat salting has a positive influence on forming functional and tech-
nological properties of raw materials. It will allow to develop scientifically based technologies of meat
salting in manufacture of lump meat products.
Key words:
vibration salting, longissimus dorsi, diffusion of sodium chloride, amplitude of
oscillations.
«Technical archaism has helped nobody to build a brighter future»
A.A. Kubyshko
Interview of general director of «Intermik Rusteh» company Nikolay Pestov to magazine «All
about meat». Problems of secondary raw material processing, technical modernization of meat pro-
cessing plants, personnel training for modern production are being discussed.
Technical solutions for supply of gas mixtures for food packaging
Natalia Stavtseva
The article offers an option for obtaining gas mixtures for packaging and recommendations
for efficient use of equipment for supply of the gas mixture too food packaging. Calculation of equip-
ment parameters for enterprises of different capacity is proposed.
Development strategy — qualitative and safe products
D.V. Vladimirov
In its development company «Vladi» made a bid for production of chilled raw meat and whole-
muscle semi-products. The article briefly describes a recipe for successful business, the main com-
ponent of which are adjusted management actions and attention to system provision of quality and
safety.
Competitive strategy: recipes of trademark «Okraina»
Vladimir Malkov
Some «secrets» of success of the young company combining in its work the right decisions,
beginning from foundation and ending with selection of suppliers and recipes. During crisis a true
strategy helped to expand the market, maintain high profitability and not to lose the quality. Argu-
ments in favor of production facilities used for equipment of the company are given.
Histological identification of protein additives of animal origin
S.I. Khvylya, I.A. Zhebeleva, D.V. Krishtaphovich, E.V. Khaustova, V.V. Melnikov
Tel.: (495)
676–92–31
The article presents data on microstructural studies of additives based on animal proteins
produced from pork collagen-containing connective tissue and blood plasma. It has been estab-
lished that analyzed samples of powders from protein additives have a similar composition of col-
lagen and elastin animal proteins. In general, they represent a protein preparation based on fibers
of animal connective tissue alone or in combination with granular eosinophilic protein of other bio-
logical nature.
Key words:
pork collagen, microstructural studies, basophilic coloration, eosinophilic pro-
tein, globular shape.
Chemical safety in meat industry
S. Andre, B. Dzhira, K.-G. Schwind, G. Wagner, F. Schvegele
An important prerequisite for food quality and safety assurance is implementation of chemi-
cal analysis throughout the food chain: from the bottom (traceability) —from primary production to
the consumer, and from the top (traceability) — from the consumer to primary production. In this re-
gard, this article focuses on chemical safety of meat and meat products, with emphasis on organic
and inorganic residues and contaminants, ingress of medicines, as well as analysis of weaknesses
in the system and their effects (FMEA), prioritizing vulnerable stages of the food chain to reduce or
eliminate vulnerability.
Key words:
feeds, meat, meat products, inorganic residues, organic residues, nitrite, veteri-
nary drugs, FMEA.
The main and newest about technical regulation in the meat industry
O.A. Kuznetsova, N.V. Maslova
Report on the seminar «Implementation of the Federal Law» «On technical regulation» in the
meat industry, intended for specialists in the field of standardization, certification and quality systems
of the meat branch. Discussions focused on questions concerning changes in the procedure of con-
formity of food products and features of regulation of the meat industry for Russia’s entry into the
Customs Union.
Industry «Halal» in Russia: past, present, future
Zh.H. Azizbaev, A.G. Gazizov
Mufti Council of Russia in 2003 developed a standard of public association «Regulations on
organization of production, trade, control over production and trade of products authorized for use
in food to Muslims — «Halal-PPT-SMR».
Development of this standard was an attempt to combine requirements of the Islamic tradi-
tion (Shariah) and the State Russian Legislation. Experience has shown that there are no insur-
mountable contradictions.
A look at meat ranks of ProdExpo 2011
A.A. Kubyshko
According to steady for many years status quo, meat products at the exhibition were mostly
presented by Russian and Belarus companies, and raw meat — by representatives of foreign coun-
tries. Such distribution quite accurately reflects specificity of the meat market in Russia, where pro-
portion of imported industrial raw materials is rather high, and finished products for more than 90 per-
cent are domestic.
Meat in Mediterranean cuisine
O.V. Lisova
People in the countries of Mediterranean cuisine like meat. They eat it a lot, prepare varied
and tasty, and do not forget to do good advertising for their products that genuinely believe to be the
best in the world. The article gives an overview of meat dishes from the Mediterranean countries and
recipes for independent practice in the kitchen.
CONTENTS
EDITORIAL
New quality of raw material base
MAIN THEME
G.V. Maksimov, O.N. Polozyuk, N.B. Khurum.
Yield of finished products by using two- and three-
breed crossbred pigs
M.P. Dubovskova.
New genotypes of Kazakh White Head breed — a source of high quality beef
production
A.P. Korobov, N.K. Skorobogatova, A.V. Giro.
Formation of meat productivity of pigs and prediction
of meat quality characteristics depending on organization of their rational nutrition
S.V. Burov, A.L. Alekseev, E.A. Krishtop.
Growth and development of pigs depending on sex
ECONOMY
N.F. Neburchilova, I.P. Volynskaya, T.A. Marinina, I.V. Petrunina.
Principles of integration processes
in meat industry of AIC
TECHNOLOGIES
A.B. Lisitsyn, I.V. Reshetov.
Study of diffusion processes and technological properties of pork during
vibration salting
CONCEPTUAL TALK
A.A. Kubyshko.
«Technical archaism has helped nobody to build a brighter future»
PRODUCTION EXPERIENCE
Natalia Stavtseva.
Technical solutions for supply of gas mixtures for food packaging
D.V. Vladimirov.
Development strategy — qualitative and safe products
TECHNICAL SOLUTIONS
Vladimir Malkov.
Competitive strategy: recipes of trademark «Okraina»
RESEARCHES
S.I. Khvylya, I.A. Zhebeleva, D.V. Krishtaphovich, E.V. Khaustova, V.V. Melnikov.
Histological
identification of protein additives of animal origin
S. Andre, B. Dzhira, K.-G. Schwind, G. Wagner, F. Schvegele.
Chemical safety in meat industry
NORMATIVE BASE
O.A. Kuznetsova, N.V. Maslova.
The main and newest about technical regulation in the meat industry
Zh.H. Azizbaev, A.G. Gazizov.
Industry «Halal» in Russia: past, present, future
EVENTS
A.A. Kubyshko.
A look at meat ranks of ProdExpo 2011
SECRETS OF COOKERY
O.V. Lisova.
Meat in Mediterranean cuisine
Электронная Научная СельскоХозяйственная Библиотека