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It is known that processing methods ensuring partial or full microbial inactivation are quite limited. Therefore, it is of great interest to develop technique and technologies allowing the effective action on microorganisms without a significant influence on product properties. The use of cold plasma can be one of the promising methods of meat product treatment by cold sterilization. The present work examines a possibility of chilled meat treatment with low-temperature atmospheric-pressure plasma to increase its stability to microbial spoilage and extend shelf life. To obtain low temperature plasma, the equipment developed by the designing department “Plasmamed” was used. Chilled meat was treated with low-temperature atmospheric-pressure argon plasma for 5, 10, 20 and 30 min. Samples were stored at a temperature of 2–4 °C for 10 days. Organoleptic indices, moisture weight fraction, changes in pH and water activity were analyzed before treatment and during storage. Sanitary microbiological analyses were carried out by the following indicators: quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the presence and quantity of coliforms, Salmonella, Escherichia coli, Listeria monocytogenes, Proteus. It was shown that meat cold treatment with argon plasma inhibited the development of mesophilic microorganisms. The colony forming units detected in the samples after ten days of storage were determined by the duration of exposure to plasma. It was proved that meat treatment for 15 and 30 min had the bactericidal effect and facilitated an improvement in meat color during storage. The organoleptic indices of the samples treated with plasma corresponded to the requirements of standards and approved consumer characteristics.

The results of the research established a link between the tension of the muscle fiber contraction and a temperature of heating. The obtained data indicate that the value of the tension of the contraction depends on the cross-sectional area of meat samples — the larger the cross-sectional area, the lower the tension of the contrac-tion, which is conditioned by non-uniform heating due to low thermal conductivity of meat. The equation characterizing the dependence of the tension of the muscle fiber contraction on the cross-sectional area of samples is presented. It was estab-lished that the value of the tension of the muscle contraction depended on meat raw material properties. The lowest value of the tension of the contraction was recorded in PSE meat, which, according to the authors’ opinion, was conditioned by abnormal autolysis and loss of functional properties by muscle proteins.

The aim of the present study was to develop the technology of microencapsulation of proteolytic enzymes in the pseudo-boiling layer which based on the diffusion of maltodextrin into an enzyme, which allows maintaining high enzyme activity for a long time in meat products. It was found that maltodextrin provides high strength capsule walls their integrity during long-term storage. It was shown that the maximum activity of the proteolytic enzyme pepsin immobilized in a maltodextrin matrix shifts to the alkaline side with increasing pH of the reaction medium, which is not typical for a free enzyme. The results of determining the cutoff voltage of ham from pork ham confirmed that the immobilized enzyme remained active for 6 months of storage. While pure pepsin after 3 months of storage noticeably lost its proteolytic effect. Considering the results obtained microencapsulation of the proteolytic enzyme pepsin using maltodextrin with a coating thickness of 4 to 6 μm can be recommended which will expand the possibilities of using enzymes in the production of meat products. © 2020, National Academy of Sciences of the Republic of Kazakhstan. All rights reserved.

Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.

The studies on the influence of radiation treatment of carcasses from the stress-resistant and stress-sensitive broiler chickens on the thermophysical properties of raw meat are presented. An increase in thermal diffusivity of meat from the stress-resistant poultry by 24.7 % and 54.7 % after radiation treatment of carcasses with ionizing radiation doses of 9 kGy and 12 kGy, respectively, was established. In meat from the stress-sensitive poultry, this figure increased by 33.3 % and 35.8 % compared to the untreated carcasses.It is shown that radiation treatment of carcasses by applied doses increased the thermal conductivity coefficient of meat from the stressresistant poultry by 5.3% and 7.0 %; in meat from the stress-sensitive poultry, this figure increased by 2.0 and 6.2 times compared to meat from the carcasses not exposed to radiation. At the same time, the value of the heat capacity coefficient was reduced. The irradiated poultry meat samples accumulate energy of ionizing radiation more intensively, which allows the intensification of the thermal processes occurring at various stages of meat product production. Treatment of meat from the stress-resistant poultry with ionizing radiation can reduce the amount of meat with non-traditional autolysis due to changes in its functionaltechnological properties. The results of the research should be taken into account in technological processes in the production of meat products with non-traditional autolysis.

The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 % to weight of mince and lactulose, synthesized from lactose, in amount 640 mg/kg mince retains the traditional organoleptic properties of the product. There were carried out comparative morphometric, histochemical and bacterioscopic studies of boiled sausage effect without additives and sausage enriched with food fibers and lactulose on the morphofunctional condition of the mucous membrance of the colon (MMC) of rats. Was shown a significant height increase of epithelial surface of epithelium, an increase of frequency mitoses in the epithelium crypts of intestinal glands (from 0.6 ± 0.08 % to 1.1 ± 0.04 %), there is a tendency of increasing content of goblet ekzokrinnye (from 21.3 ± 5.5 % to 32.4 ± 18.7 %), while the mucosal were intensively produced allopathically mucus, which indicates the stimulation of sausage, enriched with lactulose on the functional status of the surface epithelium and intestinal glands of the mucous membrane of the colon. Based on the studies results of the effect of food beet fibers and lactulose, contained in the ration of rats in large and small intestine were fixed on order greater amount of bifido- and lactobacteries in comparison with the animals control group. Same time, it was found that in the large intestine the number of lactobacilli were much higher in animals receiving experimental sausage.

Introduction. The aim of the study was the hygienic characteristics of meat treated with high pressure, according to organoleptic and microbiological parameters, the processes of oxidative damage and changes in the chemical composition during storage. Material and methods. For the experiment, a control and experimental group were selected, including 5 samples of beef weighing 500 g from the shoulder meat 48 hours after the slaughter of cattle (black-and-white bulls of 18-months age). The meat was stored at a temperature of +4 C◦. The experimental samples of meat were exposed to the pressure of 800 MPa for 5 min using an experimental hydrostat unit. The research was carried out according to the generally accepted methods. Results. Samples of meat processed by high pressure after 60 days of cold storage were established to meet the requirements of the technical regulations of the Customs Union “On food safety” (TR CU 021/2011). Meat in vacuum film packaging, processed at a pressure of 800 MPa for 5 min., has a detrimental effect on microbial cells, prevents protein breakdown, inhibits the oxidative processes of lipid components. Conclusion. The application of high pressure in meat storage technology helps to increase its shelf life without the use of preservatives.

Lipids are the most unstable substances that take part in oxidation process in meat and meat products. Table salt (sodium chloride) which is considered as a pro-oxidant factor has significant effect on the development of meat products oxidative deterioration. The main objective of the research was to study the effect of curing mixture compositions which have low sodium content on the intensity and dynamics of lipids oxidation process in model systems, raw meat and final products during storage. Semi-smoked sausages were taken as an example. The author studied curing mixtures in which 30% of sodium chloride was replaced with one of the following components: potassium chloride, calcium chloride, magnesium chloride. Compositions included potassium chloride and calcium chloride at the ration of 1 to 1, mixture of sodium chloride with yeast extract. The results of the study of the oxidation process in model systems and meat systems with different curing mixtures conform to each other which shows that the mixtures which contain potassium chloride, magnesium chloride and composition of potassium chloride and calcium chloride help slow down oxidation process. According to the results of semi-smoked sausages organoleptic analysis, which were cooked using different curing compositions, the traditional characteristics of the product are obtained when one uses curing mixture which consists of 70% of sodium chloride and 30% of potassium chloride and calcium chloride composition. The dynamics of changes in acid-degree value, peroxide value and thiobarbituric value during semi-smoked sausage storage cooked using that curing mixture indicates that lipid fraction oxidation process stabilizes.