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Current tracking systems are characterized by the inability to link food chain records, inaccuracies and errors in records, and delays in obtaining critical data, which are fundamental in the case of foodborne disease outbreaks; these systems should address recalls and withdrawals of non-consumer goods. The article provides an overview of various recent technological advances, such as innovative implementations of blockchain technology, which can help increase sales of agricultural products, or allow the consumer to know complete information about Series IV products through a smartphone; determining the authenticity of food using isotopic analysis or DNA sequence analysis. Also presented are some conceptual advances in the field of food traceability, such as the development of a common framework for the unification of existing technical regulations, the relationship between agents, environmental recorders and products, all in the form of the Internet of Things, systems, and the development of intelligent traceability where possible get information about the product, including its remaining shelf life. To date, interest in blockchain technology has increased. The invention of the principles of distributed storage of information became a kind of revolution in the world of information technologies. The latest technology is a distributed database that maintains an ever-growing list of records, so-called blocks. Such a database is the basis of the Bitcoin cryptocurrency, where it serves as a ledger for all operations. The prospects for the development of the blockchain ecosystem and its capabilities are closely related to the development of modern technological processes. With the help of this register, it becomes possible to track the processes of manufacturing products, control the quality of the manufactured product. Each stage will be considered completed only if the transaction (a record in the database that contains information about one or another stage of the technological process) will be accepted and confirmed by all users of this network. [ABSTRACT FROM AUTHOR]

This paper presents materials on the development of technology for prolonging the shelf life of cooked poultry sausages through the use of biotechnological techniques, namely, the "starting" cultures of microorganisms. It is proposed to introduce a specially selected starting microflora in the stuffing of cooked sausages, which is a fundamentally new approach to this issue. In recent years, poultry has become one of the most popular raw materials for the meat processing industry. Poultry is a high-quality, high-calorie, low-calorie product compared to pork and beef. A variety of raw materials, with different functional properties (dark and light meat, mechanically roasted meat, internal organs), provides unlimited opportunities to create a wide range of poultry products, including food, special, feed products, including combined, with a given chemical composition and properties, preparations of biologically active substances, etc. The composition of bird muscle tissue includes almost all water-soluble vitamins. Meat is one of the most valuable suppliers of B vitamins. Also, poultry muscles are rich in macronutrients (among which are potassium, sulfur, phosphorus, sodium, calcium, chlorine), as well as trace elements (iron, zinc, copper, manganese). ), are important in metabolism. Minerals activate the digestibility of proteins and their digestibility. The property of meat to retain or absorb water has a significant impact on its quality, technological and culinary performance. The higher the water-retaining, moisture-absorbing capacity of poultry meat, the juicier and softer the ready-to-eat products are, the higher their yield. Screening was carried out and the use of "starting" microflora was scientifically substantiated by studying a number of functional-technological, microbiological, toxicological and organoleptic indicators. The use of innovative development for the production of sausages is economically justified; the technological scheme of production of boiled sausage with introduction of starting microflora is made; confirmed the increase in the quality of poultry meat products by introducing the starting microflora. The result is high quality products with stable performance over time. [ABSTRACT FROM AUTHOR]

The comparative characteristic of plant and animal proteins is presented in this article. These additives are used in the manufacture of all kinds of meat products and it results in the extension of the range of proposed additives, improving their functional properties and increasing the level of safety. The soy proteins are the most widely used vegetable proteins, the purpose of their using is to reduce the cost of finished products and stabilize the formulation. Animal proteins have a different origin (collagen, dairy, blood plasma), which causes a variety of technological processes and a wider range of applications compare with a soya analogues. It is very important to distinguish the concept of animal protein as an integral chemical compound of all living organisms and the preparation of animal protein – a technological ingredient in meat products. Moreover, animal proteins of full value have substantially higher biological value than plant proteins, are better balanced by the amino acid composition, are good emulsifiers, allow processing of low-grade fatty raw materials, improve the consistency and plasticity of minced meat, increase the organoleptic properties of finished products, increase yield, allow to reduce the cost of the products significantly. An analysis of recent studies and publications suggests the possibility of using poultry meat proteins from various anatomical parts as a good formulation and protein filler for sausage production. Shows are compositions that were created by combining animal and vegetable protein. The rational mass fraction of an addition of 80:20 plant and animal protein is established, which allows processing of low-value raw materials, improve the consistency, plasticity (viscosity) of minced meat, improves the organoleptic properties of finished products, increases output, allow to significantly reduce the cost price of the product. The results of the influence of the additives on functional and technological properties and organoleptic parameters of meat products are presented. It has been shown that the composition of the composition of plant and animal protein in the ratio of 80:20 has the best solubility and water retentionability. Buffer solutions with a pH of 4.1 and a pH of 6.55 were used to maintain the pH of the medium of the additive (created composition). In the article the questions of practical use of proteins of plant and animal originin technologies of production of sausage products from poultry meat are considered. [ABSTRACT FROM AUTHOR]