This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology and ISO 22000:2018. Our results indicate that during almost 1 year following the implementation of ISO 22000:2018, the coliform level of tested patties significantly dropped (p < 0.05) after 6 months of implementation (coliform count dropped from 4.4 MPN/g to 1.8 MPN/g). The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. This result discloses that prompt screening is the foremost and necessary step for small enterprises. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in small-scale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving. If the application of the HACCP plan were to continue over an extended period of time, the Food Safety Management System's (FSMS) benefits would be more substantial improvements to a greater number of items being monitored. The process of implementing HACCP principles and ISO 22000:2018 could be arduous but achievable enough to be used in small industries with significant outcomes.

This work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwheat and its flour (GGBF) into the patties improved (p ≤ .05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, and DPPH radical scavenging activity. The addition of GGBF resulted in a lower L* value, whereas the a* and b* values were slightly higher, with the storage time exhibiting a preserving effect of green buckwheat sprouts on the color of a product. Also, the sensory evaluation revealed increases (p < .05) in overall acceptability and juiciness scores. Generally, this study identified the antioxidant and textural improvement potentiality of germinated green buckwheat and its flour, which could pave the way for its use as an extender of the shelf life of the patties.

Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative, and rheological (G′ and G″) properties were studied. Sausage water holding capacity (WHC) rose after being incorporated with pumpkin-based emulsion gel (PEG). There was a statistically significant (p < 0.01) improvement in sausage emulsion stability. Lipid oxidation in all samples, especially 5% and 15% addition of emulsion gel samples, was below the rancidity criterion, which is TBARS > 2.0–2.5 mg MDA/kg sample. This really is encouraging because unsaturated fatty acids, such as those found in horsemeat, are easily oxidized. Use of the emulsion gel did not noticeably alter the sausages’ pH. Using emulsion gel considerably reduced the cooking loss (p < 0.05) of sausages and significantly improved texture (p < 0.05). Partial replacement of mixed horsemeat with emulsion gel improved the physicochemical characteristics of semi-smoked sausages. The elasticity modulus (G′) showed that PEG15 (15% of emulsion gel) was the most resilient gel. The least powerful gels (p < 0.05) were PEG20 and PEG25. According to this study, adding a pumpkin-based emulsion gel to the meat matrix could improve the quality of the emulsified meat system and provide important data for related research and companies as strategies to market a healthier and more nutritious product with the necessary quality characteristics.

This comprehensive review explores the underutilized buckwheat hulls, sprouts, and grain and sprout extracts, concentrating on their nutritional characteristics, health advantages, and possible uses in developing functional food products. Buckwheat, a pseudocereal, is emphasized for its...

Growing consumer demand for healthier meat products with clean-label ingredients has increased interest in plant-based fortification strategies. The present study evaluated the effects of a multicomponent cereal supplement comprising rice (35%), buckwheat (20%), oats (20%), and corn (25%) on the physicochemical, functional, oxidative, hydrolytic, and sensory properties of meat patties. Four formulations were prepared with 0% (control), 5%, 10%, and 15% supplement inclusion. At higher inclusion levels of the cereal supplement, the patties showed reduced moisture, protein, and fat contents, while ash and carbohydrate levels increased. Conversely, ash content increased from 1.38% to 2.82%, and carbohydrates rose to 8.99%. pH remained stable (5.92–6.04), whereas aw decreased significantly at 10% (0.921) and 15% (0.889) inclusion (p < 0.05). Functional tests showed dose-dependent improvements in water-binding capacity, which increased from 65.98% in the control to 71.58% at 10% supplement, and in fat retention, which rose from 38.3% to 54.14% under the same conditions, with optimal performance observed at 10% inclusion. TBARS values in 10% and 15% formulations were 13–20% lower than control throughout storage (p < 0.05). The increase in acid number was significantly slower in supplemented patties, indicating that the cereal blend effectively inhibited lipid hydrolysis during storage. Sensory evaluation revealed maximal acceptability at 10% inclusion, with declines at 15% due to grainy texture and flavor dilution. These findings establish 10% multicomponent cereal supplementation as a promising strategy to enhance yield, shelf-life stability, and consumer appeal of meat patties without compromising processing parameters.