Search

Animal bones, particularly from cattle after slaughter, are commonly discarded, posing environmental challenges and highlighting the need for sustainable valorization. This study investigated the effect of enzyme and organic acid treatment on physicochemical properties, particle size, microstructure and safety of meat-bone paste (MBP). Two samples were prepared: a control (MBP-C) without enzyme treatment and an experimental sample (MBP-E) treated with pepsin and ascorbic acid. Results showed that the enzyme reaction rate increased from 0.004 mmol/min at 60 min to 0.014 mmol/min at 120–180 min before declining to 0.006 mmol/min at 480 min, suggesting substrate depletion or product inhibition. Temperature greatly influenced reaction rates, peaking at 0.0129 mmol/min at 30 °C, with significant declines at higher temperatures due to enzyme denaturation. The enzyme's kinetic performance was proportional to the pepsin concentration, demonstrating enhanced catalytic efficiency at higher enzyme concentrations. Particle size analysis revealed that enzyme treatment significantly reduced bone particle size, with 86.33% of particles measuring between 0.05 and 0.2 mm, compared to 86.4% between 0.25 and 0.75 mm in the untreated sample. Microscopy confirmed these findings, showing an average particle size reduction from 0.21 mm to 0.052 mm after enzyme treatment. Physicochemical analysis revealed no significant differences in chemical composition between the two samples. However, enzyme-treated MBP-E exhibited a lower pH (5.9) compared to MBP-C (7.02), attributed to the addition of ascorbic acid. Water-binding capacity significantly increased in MBP-E (82.54% vs. 77.28%), indicating enhanced hydration and collagen loosening during enzymatic action. Enzyme treatment significantly reduced the total viable count and eliminated pathogenic bacteria (E. coli, Listeria, Salmonella), improving MBP safety. These findings highlight the potential of this approach for valorizing animal bones as a valuable food ingredient while promoting sustainable waste management practices. [ABSTRACT FROM AUTHOR]

Meat-grinder plates are critical for efficiently processing meat, significantly influencing the grinding process. This study aimed to develop a meat-grinder plate with variable diameter holes and assess its impact on ground meat quality and processing efficiency. Various meat types (beef, horse meat, mutton, chicken, and pork) were processed using both plate designs: a control plate with a constant hole diameter of 12 mm and a developed plate with featured holes increasing in diameter from periphery to center (8 mm–12 mm–16 mm). The results demonstrate that the developed plate significantly improves the WBC of minced meat, with notable increases in beef (58.3% vs. 57.7%), horse meat (61.8% vs. 56.2%), chicken (51.0% vs. 49.1%), and pork (46.1% vs. 43.6%), indicating a more homogeneous particle size distribution. Yield stress, a critical factor influencing the rheological properties of minced meat, also showed substantial improvements, particularly in poultry (18.9% increase) and pork (31.3% increase). The variable hole design produced a higher proportion of intermediate-sized particles, contributing to a more cohesive texture and potentially enhancing the binding properties of processed meat products. Theoretical calculations based on the Hagen–Poiseuille equation and empirical data confirmed that the new plate design increases the grinder's productivity by 50%, with average throughput rising from 150 kg/h to 225 kg/h. Additionally, the developed plate reduced power consumption by up to 7.3%, particularly in horse meat processing, highlighting its cost effectiveness for industrial applications. These findings suggest that the variable diameter hole plate design offers substantial improvements in ground meat quality and processing efficiency, with potential implications for industrial meat-processing operations. [ABSTRACT FROM AUTHOR]

This study designed and evaluated an encapsulator unit for producing biocomponent‐containing capsules using sodium alginate. The encapsulator's principle of operation involved maintaining the gel‐forming mixture at a controlled temperature (20–50°C) and utilizing a gear pump to deliver the mixture to a nozzle for capsule formation. Increasing temperature and gear pump rotation speed reduced viscosity, affecting the capsule number, size, and stability. The optimal capsule size and quality were achieved with a sodium alginate concentration of 1%, yielding capsules with rounded shapes, uniform sizes, and soft yet resistant structures. The encapsulation process yielded varying numbers of capsules depending on the rotational speed of the gear pump and the temperature of the gel‐forming mixture. Higher temperatures and rotation speeds generally resulted in increased capsule yields. This research advances encapsulation technology for delivering sensitive biomaterials like probiotics, aiding in process optimization. Practical applications: The encapsulator is designed for the production of capsules using structure‐forming compounds and can be used in biotechnology, chemical, food and other industries. The encapsulator allows for the production of capsules with precise size and shell thickness, ensuring high quality. [ABSTRACT FROM AUTHOR]

There is growing interest in exploring new types of cultivated plants that offer unique health benefits. Safflower is a promising plant nutrition resource that has gained popularity in Kazakhstan and worldwide. However, one of the pressing issues is improving the consumption pattern of food products, including vitamins and microelements. This article aims to develop a small‐scale processing line for safflower oil production in small enterprises of the cereal‐processing industry. The primary focus is on purifying safflower from impurities and husks, as well as compressing and centrifuging the oil raw material for high‐quality and biologically valuable product. The authors developed a processing line consisting of a sheller‐compress and a centrifuge of original constructions for separating husks from the kernel and compressing and centrifuging the oil raw material. The process combines husking, compressing, filtration, and sedimentation to ensure primary purification of plant oils and the removal of mechanical impurities. The production of safflower oil has become an urgent task due to its rich composition of vitamins and phospholipids. The newly developed processing line ensures the production of high‐quality safflower oil and has great potential for small enterprises in the cereal‐processing industry. The article highlights the importance of primary purification of plant oils and its impact on the quality of the final product. Practical applications: The following conclusions emerged from the research. The relevance of fat oil growing, including signs of increased popularity of safflower oil in Kazakhstan and in the world has been studied. Various types (husking, compressing, sedimentation, centrifuging and filtering) of primary purification of safflower and purification of oil from mechanical impurities have been investigated. The dependence of extraction of pressed safflower oil on the speed of rotation of the filter and settling rotor and the equipment structure itself has been studied. The sheller‐compress for purification of safflower has been developed to combine husking and compressing processes to increase the oil content of the processed oil raw material and the productivity of the processing equipment. The centrifuge is designed for primary purification of safflower oil from mechanical impurities, allowing to combine the sedimentation and filtering processes due to rotors and to obtain purified safflower oil. The problem of intensification of the purification process is characterized by the ratio of different defined parameters. As a result, optimum parameters were determined and a processing line was developed with the use of a sheller‐compress and a centrifuge with a filtering and pre. [ABSTRACT FROM AUTHOR]

The article discusses the features of the HACCP system for fermented milk drink with encapsulated biologically active supplements. General characteristics of critical control points and critical limits are given. The analysis of the main control critical points in the production of fermented milk products with encapsulated biologically active supplements is performed. The HACCP control map is given, where the procedure of monitoring and corrective actions are presented. [ABSTRACT FROM AUTHOR]