ЭлБиб

70 / 72

68 № 4 август 2011 Всё о МЯСЕ
SUMMARY
Meat industry in the context of globalization
Editorial
The meat industry and meat market capture processes common for the entire world econ-
omy. The global economy requires standardization of technical requirements, more free
movement of goods, compared to the present time, and use of new technologies.
For the benefit of agricultural science and the Russian State
Congratulations to Adviser of the Russian Academy of Agricultural Sciences E.I. Sizenko
with his eightieth birthday.
Lifeworkof minister Antonov
Sergei Fedorovich Antonov, who directed the Ministry of Meat and Dairy Industry of the
USSR for more than 20 years, is one of the main persons in the history of industrializa-
tion of the meat industry. On September 25 we shall mark the 100th anniversary of birth
of S.F. Antonov. By the Order of the Minister of Agriculture this date will be celebrated in
2011.
Change of food legislation within the Customs Union
O.A. Kuznetsova
In the framework of the Customs Union food law will gradually change and supranational
regulatory bodies will appear. Branch Technical Regulations will be the same for the three
CU countries. The system of declaration of product conformity changes, Eurasian mark of
conformity for product labeling is introduced.
Key words: Customs Union, technical regulations, conformity assurance, certification
body, Eurasian compliance, national standard
Requirements for the quality of pork for industrial processing. Prospects of Russ-
ian-Canadian cooperation
A.B. Lisitsyn
Understanding of the quality of raw meat among its producers and processors does not
always coincide. This is explained by differences in targeted approaches of the manufac-
turer of animals for slaughter and the processor of these animals. Based on analysis of
customer preferences and meat processing enterprises, basic requirements for pigs and
pork were developed by VNIIMP.
Key words: qualitative characteristics, productivity of pigs, area of muscle eye, defects of
quality, classification of carcasses
Russia in the world production and trade of meat. Status and prospects
S.E. Yushin
The increase in meat production in Russia contributes to its transformation into a prof-
itable export commodity. This article examines why you need to export meat, while main-
taining imports. What are the challenges facing the development of meat production and
what benefits it promises to export in the future.
Model of development of pig breeding in Russia
Yu.I. Kovalev
Industrialization of pig breeding, development of the breeding base, the associated infra-
structure in the medium term remain urgent problems. Analysis and development fore-
casts for pork breeding in Russia show that industrial-type companies are the most effi-
cient producers of pork. They are the basis for development just now.
Russia will or will not join the WTO? Vicissitudes of a special path
Ilya Gerol
Notes on harmonization of conditions for Russia’s accession to the World Trade Organi-
zation, experience of other countries – members of the WTO are given in this article.
Russian beef market in January-July 2011: main trends
A. Plugov
The paper gives an overview of the beef market in Russia, analysis of trends, and the
main sources of income. Negative trends in animal husbandry, the importance of imports
for saturation of the market, and the impact of the world market on domestic prices are pre-
sented.
Key words: beef, self-sufficiency, livestock, import, FOB prices.
Quality management: integrated systems need
I. Demin, G. Schalke
Presentation of an integrated system for quality control of finished products of CSB com-
pany is given. The new system includes the sanitary and hygienic concept, controls all
stages of production, takes into account requirements of the HACCP system.
Basic properties of milk powder and possibilities of its replacement during manu-
facture of sausage products
N.A. Cherkashina
The quality of milk powder used for manufacture of sausages deteriorated. Instead of it,
PTI Group of Companies developed an additive that was successfully tested and showed
high functional properties.
Course chosen 20 years ago — the only right for me
A.A .Kubyshko
Interview with director general of company “Mortadel” about the problems of meat busi-
ness and development of the holding company, which in 2011 celebrates 20 years.
Logistics at enterprises of primary processing
I.K. Petrova
The paper deals with features of work of logisticians at meat industry enterprises. Ways
to coordinate all channels and information exchange between departments are described.
Key words: logistics, transport, safety of cargo, freight turnover, automobile transport.
Comprehensive assessment of quality of horse meat cuts
A.A. Semenova, S.I. Khvylya, I.V. Sus, A.G. Gazizov
Results of a comprehensive study of horse meat cuts, including morphological and chem-
ical composition, as well as microstructural characteristics of individual muscles and cuts
of horse meat, in order to develop a fundamentally new technological scheme of horse
meat cutting on the basis of analysis and comparative assessment of nutritional value and
quality of individual parts of horse carcasses are given in the article.
Key words: cutting scheme, meatness index, horse meat, cut, carcass morphology
Fatty acid composition of total lipids of fat from pigs of various breeds and types
A.L. Alekseev, V.A. Baranikov, O.R. Barilo
The aim of research was to determine fatty acid composition of muscle tissue from pigs
of various breeds and types zoned in Rostov region, in the educational sector “Donskoe”
of Donskoy State Agrarian University between 2008–2010.The object of study was sub-
cutaneous fat of pigs of fast-growing meat breed SM-1, Large White KB, North Caucasian
SK, and the Don meat-type DM-1.
Key words: amino acids, lipids, fat, pork, breed, fat yield
Development of inter-state standard for meat and meat-containing conserves for
young children
M.A. Aslanova, A.V. Ustinova, A.S. Dydykin
The V.M. Gorbatov VNIIMP developed an inter-state standard form of common technical
specifications for meat and meat-containing conserves for young children. The developed
CTS may serve as a basis for development of other standards and normative and tech-
nical documents.
Key words: EurAsEC, inter-state standard, meat and meat-containing conserves, qual-
ity indices, safety.
Development of HACCP model plan for manufacture of meat products using the
new composition of starter cultures
E.I. Titov, L.F. Mitaseva, S.V. Kolotvina, A.O. Solomko
The paper discusses issues related to usage of the HACCP system and ensuring safe
production of meat products with the new composition of starter cultures. In drawing up a
HACCP plan for manufacture of meat products with the new composition of starter cultures,
a description of products being investigated was made.
Key words: meat product, composition of starter cultures, HACCP, critical control points
Molding technique
T.V. Ryazantseva
One of the most interesting proposals for molding of chopped semi-finished products with
the best quality-price ratio is equipment of English company Deighton.
The industry and way of life in one
A.G. Gazizov, Yu.I.Rikov
The second International Exhibition “Halal Expo 2011” was held on May 26–28 at Crocus
Expo. The exhibition brought together 88 exhibitors; one fifth of them are meat process-
ing companies. The number of exhibitors compared to the last year increased by 45 %.
Cutlet: royal table decoration and catering favorite
O.V. Lisova
What are cutlets and how they conquer many generations of people of various nationali-
ties and social status? Some secrets of cooking and recipes are given.
CONTENTS
EDITORIAL
Meat industry in the context of globalization
OUR CONGRATULATIONS
For the benefit of agricultural science and the Russian State
Lifework of minister Antonov
MAIN THEME
O.A. KuznetsovaChange of food legislation within the Customs Union
A.B. Lisitsyn Requirements for the quality of pork for industrial processing.
Prospects of Russian-Canadian cooperation
S.E. Yushin Model of development of pig breeding in Russia
Yu.I. Kovalev Russia in the world production and trade of meat. Status and prospects
Ilya GerolRussia will or will not join the WTO? Vicissitudes of a special path
A. Plugov Russian beef market in January-July 2011: main trends
TECHNOLOGIES
I. Demin, G. SchalkTransparency of all processes at sausage factory of Prioskolye group in CSB-System
N.A. Cherkashina Basic properties of milk powder and possibilities of its replacement during manufacture of sausage
products
CONCEPTUAL TALK
A.A. Kubyshko Course chosen 20 years ago – the only right for me
ECONOMY
I.K.Petrova Logistics at enterprises of primary processing
RAW MATERIALS
A.A. Semenova, S.I. Khvylya, I.V. Sus, A.G. Gazizov Comprehensive assessment of quality of horse meat cuts
A.L. Alekseev, V.A. Baranikov, O.R. Barilo Fatty acid composition of total lipids of fat from pigs of various breeds and
types
NORMATIVE BASE
M.A. Aslanova, A.V. Ustinova, A.S. Dydykin Development of inter-state standard for meat and meat-containing con-
serves for young children
E.I. Titov, L.F. Mitaseva, S.V. Kolotvina, A.O. Solomko Development of HACCP model plan for manufacture of meat
products using the new composition of starter cultures
TECHNICAL SOLUTIONS
T.V. Ryazantseva Molding technique
EVENTS
A.G. Gazizov, Yu.I.Rikov The industry and way of life in one
SECRETS OF COOKERY
O.V. Lisova. Semi-finished products as sign of civilization.
Электронная Научная СельскоХозяйственная Библиотека