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60 № 5 октябрь 2011 Всё о МЯСЕ
SUMMARY
Problems of storing meat products
Editorial
Briefly on storage problems and solutions proposed in the main theme of the issue.
Connected by one refrigeration chain
The article discusses the results of joint work of two institutions, SSI The V.M. Gorbatov
All-Russian Meat Research Institute and SSI The All-Russian Scientific Research Insti-
tute of Refrigeration Industry, to solve the problem of providing continuous refrigeration
chain for meat and meat products.
Key words: refrigeration chain, raw meat, meat products, storage temperature, trans-
portation, trade, consumer, storage temperatures control.
Use of innovative processes for targeted modification of structure and improve-
ment of meat storage capacity
J. Shmidgal, S. Tepfl, V. Buksmann, F. Heinz
Innovative technologies that reduce energy costs, in today's society become more and
more important. Along with classical, often thermal methods, alternative physical methods
of food processing increasingly find application in the food industry. Use of such driving
forces, as static or dynamic pressure, electric or magnetic fields allows you to expand
technological capabilities and influence the structure of the product and its stability in stor-
age.
Key words: application of high pressure, shock wave, system ELCRACK, pulsed electric
fields
Resistant to cold bacteria Clostridium estertheticum and spoilage of beef in vacuum
packs
M. Garays
At the present time in Germany and other European countries there is very little reliable
data on the occurrence of bacteria Clostridium estertheticum in vacuum-packed beef.
Since 2003, the goal of our work was to develop and introduce a reliable method for de-
tection of these microorganisms, and then, getting results for detection of psychrophilic
clostridia as agents of deterioration, and interventions for their prevention and elimina-
tion.
Key words: Clostridium estertheticum, vacuum pack, beef, meat maturation, PCR diag-
nosis.
Everything to the smallest detail is taken into account
German Schalke, Igor Demin
Company CSB-System has implemented a system of automatic control at a large poultry
plant in Austria. The article describes basic functional possibilities and operation principle
of innovation.
Improving the process of meat grinding
M.B. Zyankin
In the laboratory of Moscow State University of Food Production (MGUPP), at the de-
partment “Technological equipment and branch process” (TOPO) has been developed a
range of equipment for grinding meat and bone material in a wide range of temperatures
(from –100 0C to +20 0C). The plant capacity in the model range is from a few kilograms
to one ton per hour, depending on the type of raw material and plant model.
Key words: grinding of meat, hob, muscle fibers, cooked sausages, cooled meat.
Kazan poultry factory: a bet on deep processing of poultry
Sergei Poletavkin
A story about comprehensive modernization of Kazan poultry factory by company AGRO-
3. The largest poultry factory in the region thus greatly expanded the range and increased
profits.
WTO – a global project which Russia has selected
O. A. Kuznetsova, B.E. Gutnik
The article introduces the principles of WTO and some conditions that Russia agrees to
comply with, coming into this organization.
Prospects for development of the meat industry in Russia up to 2020
N.F. Neburchilova, I.V. Petrunina, I.P. Volynskaya, T.A. Marinina
Investigation on the state of the meat market in Russia, consumption and production struc-
ture. Trends and prospects for development of the meat branch up to 2020.
Key words: food security, consumption structure, program-target method, slaughter cat-
tle quality, level of consumption.
“Our company is not afraid of crises”
A.A. Kubyshko
Interview of director general of one of the most successful and dynamically growing meat
industry enterprises in Russia, meat packing plant “Vladi”, Dmitry Vladimirov.
Objective methods for monitoring sanitation in the meat industry
Minaev, G.I. Solodovnikova, T.A. Fomina
This paper describes a new express-method for detection of residual protein contamina-
tion, which is based on the color reaction of chromogenic mixture of express test-system
with proteinaceous materials.
Key words: sanitation, test for residual protein, sanitary measures, quality of washing
Standardized histological methods for assessing the quality of meat and meat prod-
ucts
S.I. Khvylya, V.A. Pchelkina, S.S. Burlakova
The authors investigated structural features of plant and animal components of meat prod-
ucts based on the author’s development of histological analysis. The aim of this work
was to create a complex of standardized microstructural research methods applicable to
meat and vegetable raw material, as well as finished products of various composition.
Key words: contamination, microstructural indices, muscle tissue, fatty tissue.
Manufacture of semi-finished products according to national features
V.V. Nasonova, E.V. Mileenkova
The paper presents new specifications for manufacture of semi-finished products ac-
cording to traditional recipes of peoples professing Islam. Subject to requirements of stan-
dard “Halal-PPT-SMR” in production, these products may be recommended to religious
consumers.
On the legal protection of designation for places of origin of goods
A.A. Semenova, M.V. Trifonov, S.M. Oplachko
By examples of famous brands the authors study possibilities for the use of socio-cultural
phenomenon DPOG (designation for places of origin of goods) as a means of differenti-
ating products. The article presents distinctive characteristics of DPOG.
Key words: designation for places of origin of goods, special qualities of goods, protec-
tion of designation for places of origin of goods.
Gorbatov readings – on the results of scientific activity in 2011
N. A. Gorbunova
Report on the fourteenth scientific and practical conference in memory of Vasily Matvee-
vich Gorbatov.
What does the science know about diseases of civilization?
Yu.G. Kostenko
Report on the workshop “Food salmonellosis, listeriosis and escherichiosis: current sta-
tus, problems and solutions” in the training center of the V.M. Gorbatov All-Russian Meat
Research Institute.
Halal Industry in 2011
A.G. Gazizov, Yu.I. Rikov
Overview of events in which International center of standardization and certification Halal
of Council of Muftis of Russia took part in 2011.
PTI Group of Companies: anniversary was met with innovations and success at
the exhibition
Margarita Grishaeva
Report on participation of PTI Group of Companies in exhibition “Agroprodmash 2011”.
Mass presentation of new developments at the exhibition was a great success.
Mutually beneficial cooperation initiated
I.V. Sus, R.A. Khromova
In VNIIMP, a joint Russian-Canadian seminar “Pork cutting by schemes of Canada for
wholesale, retail and restaurant chains”, which laid the foundation for cooperation between
the V.M. Gorbatov All-Russian Meat Research Institute and the Canadian Association of
Pork Exporter, took place.
New Year: own rules of a tasty feast
O.V. Lisova
About traditions and innovations in the rules of the New Year celebration. Recipes of the
New Year cuisine.
CONTENTS
EDITORIAL
Problems of storing meat products
MAIN THEME
Connected by one refrigeration chain
J. Shmidgal, S. Tepfl, V. Buksmann, F. Heinz Use of innovative processes for targeted modification of structure and
improvement of meat storage capacity
M. Garays Resistant to cold bacteria Clostridium estertheticum and spoilage of beef in vacuum packs
TECHNOLOGIES
German Schalke, Igor Demin Everything to the smallest detail is taken into account
TECHNICAL SOLUTIONS
M.B. ZyankinImproving the process of meat grinding
Sergei Poletavkin Kazan poultry factory: a bet on deep processing of poultry
ECONOMY
O. A. Kuznetsova, B.E. Gutnik WTO – a global project which Russia has selected
N.F. Neburchilova, I.V. Petrunina, I.P. Volynskaya, T.A. Marinina Prospects for development of the meat industry
in Russia up to 2020
CONCEPTUAL TALK
A.A. Kubyshko “Our company is not afraid of crises”
RESEARCHES
. Minaev, G.I. Solodovnikova, T.A. Fomina Objective methods for monitoring sanitation in the meat industry
NORMATIVE BASE
S.I. Khvylya, V.A. Pchelkina, S.S. Burlakova Standardized histological methods for assessing the quality of
meat and meat products
V.V. Nasonova, E.V. Mileenkova Manufacture of semi-finished products according to national features
A.A. Semenova, M.V. Trifonov, S.M. Oplachko On the legal protection of designation for places of origin of goods
EVENTS
N. A. Gorbunova Gorbatov readings – on the results of scientific activity in 2011
Yu.G. Kostenko What does the science know about diseases of civilization?
A.G. Gazizov, Yu.I. Rikov Halal Industry in 2011
Margarita Grishaeva PTI Group of Companies: anniversary was met with innovations and success at the exhibition
I.V. Sus, R.A. Khromova Mutually beneficial cooperation initiated
SECRETS OF COOKERY
O.V. Lisova. New Year: own rules of a tasty feast
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