The saiga antelope (Saiga tatarica) is a living symbol of the Eurasian steppes. Even in the recent past, its total number exceeded a million heads. As a commercial species, it was a source of inexpensive meat and skins for suede. The natural world range of saiga in Eurasia covers the steppe and desert ecosystems of Kazakhstan, Uzbekistan, Turkmenistan, Mongolia, as well as Kalmykia and the Astrakhan region in the Russian Federation. It is divided into two subspecies: (Saiga tatarica tatarica) the nominal subspecies and (S.t.mongolica) the Mongolian saiga, which is found only in Mongolia. In 2002, the International Union for the Conservation of Nature (UICN) classified saiga as CR-critically endangered. The purpose of this work is to analyze the saiga population dynamics on the territory of Kazakhstan and characterize possible anthropogenic, genetic and environmental factors affecting their numbers, with the rationale for approaches to conserving these animals’ population in Kazakhstan. The article highlights the saiga dynamics of number and distribution over the past decade, the reasons for decline in its number, also discusses specific measures to conserve the saiga in modern conditions, because the current critical situation with saiga in Kazakhstan requires implementing a strategy for its conservation as a species of mammals fauna of the republic.

The safety and shelf life of wheat bread depend not only on recipe formulation and fermentation but also on post-baking handling, particularly the packaging stage. This study focused on evaluating the effect of the temperature of the bread crumb at the moment of packaging (30, 40, and 45 °C) on acrylamide content and microbiological spoilage during storage. Wheat bread samples prepared with 5, 10, and 15% Lactiplantibacillus plantarum sourdough were compared to control bread without sourdough. The results revealed that packaging at elevated temperatures (40–45 °C) led to higher residual acrylamide levels and accelerated mold growth due to condensation and increased humidity inside polyethylene bags. In contrast, packaging at 30 °C significantly reduced acrylamide formation, limited microbial proliferation, and extended the shelf life of bread up to 7 days while maintaining acceptable sensory qualities. The combined effect of sourdough concentration and packaging temperature demonstrated that the optimal conditions for ensuring safety and extending shelf life are the use of 5–10% sourdough and packaging at 30 °C. These findings underline the critical role of sourdough content and packaging temperature in controlling chemical contaminants and microbiological spoilage in bread production.

Incorporating plant-derived antioxidants into meat products aligns with the demand for clean-label, functional foods, offering a strategy to improve nutritional value and oxidative stability. However, optimized formulations that balance functionality and sensory acceptance remain underexplored. Methods: A controlled 3×3 factorial experiment was conducted to evaluate the impact of eggplant peel (5%, 10%, 15%) and barberry powder (1, 3, 5 g/100 g meat) on antioxidant activity, vitamin B (B1+B2) content, microbiological safety, and sensory properties of meat rolls. Analytical methods included Folin–Ciocalteu spectrophotometry (ISO 14502-1), HPLC (ISO 20633:2015), total viable count assessment (ISO 4833-1), and sensory evaluation using a trained panel and 5-point hedonic scale. The highest antioxidant activity (0.130 ± 0.003 mg gallic acid equivalents/g) was achieved at 10% eggplant peel and 3 g barberry powder. Vitamin B content increased from 0.060 ± 0.001 mg/100 g at 1 g barberry to 0.100 ± 0.002 mg/100 g at 5 g barberry. Sensory scores ranged from 2.97 ± 0.15 to 4.2 ± 0.1, peaking at 15% eggplant and 3 g barberry. Microbiological counts remained below the hygienic limit of 5 log CFU/g in all samples, indicating compliance with safety standards. The combination of 10–15% eggplant peel and 3 g barberry powder effectively enhanced antioxidant capacity and sensory appeal while maintaining microbiological safety, confirming the research hypothesis. These findings support the development of functional, plant-enriched meat products with improved nutritional and organoleptic qualities, meeting clean-label requirements and offering commercial potential. Limitations include the absence of extended shelf-life assessment and large-scale consumer studies.

The growing demand for nutritionally enriched and sustainable meat products has stimulated interest in the utilization of edible animal by-products and plant-based ingredients. The present study aimed to develop lamb pâté formulations containing lamb liver, lamb heart, mung bean, and chickpea and to evaluate their physicochemical, functional–technological, nutritional, microbiological, and contaminant characteristics. Four formulations were prepared, including a control without lamb offal and three experimental formulations containing 13%, 15%, and 17% lamb offal. Mung bean and chickpea were maintained at fixed levels of 7.5% each in all formulations; therefore, the experimental design primarily evaluated the replacement of lean lamb meat with increasing proportions of liver and heart. The effects of lamb offal incorporation on proximate composition, water-holding capacity, water-retention capacity, sensory characteristics, amino acid composition, vitamin and mineral composition, microbiological quality, and heavy metal content were investigated. Among the formulations evaluated, O-2 containing 15% lamb offal showed a favorable combination of physicochemical, water-binding, and sensory characteristics, including a protein content of 26.0%, fat content of 24.9%, moisture content of 62.5%, and the highest water-holding capacity (70.0%). O-2 also received the highest numerical sensory scores, although these were not significantly different from O-1 for several sensory attributes. Amino acid analysis confirmed the presence of essential and non-essential amino acids in the selected O-2 formulation. Compared with the control, O-2 showed numerically higher concentrations of the investigated B-group vitamins and significantly higher concentrations of iron, calcium, and potassium. At the investigated time point, O-2 showed a low total viable count (2.1 × 10² CFU/g), no detectable pathogenic microorganisms, and compliance with the evaluated microbiological criteria; lead and mercury were not detected under the analytical conditions used. Overall, the results indicate that partial replacement of lean lamb meat with edible lamb liver and heart within the fixed pulse-containing formulation can provide pâté with favorable physicochemical, water-binding, sensory, and nutritional characteristics. Further storage studies are required to establish shelf-life stability and microbiological safety throughout storage.

The article aims to study the qualitative parameters of the restructured yak meat product. Yak meat was treated with a brine solution containing cherry plum juice, a rich source of organic acids. The raw meat material for the restructured product was ground on a spinner with a 16-25 mm diameter grate. Then salting was carried out for 6 hours at t = 10 -12 °C, with brine poured at 10 % by mass into the meat material. The raw meat material was sent to a stirrer for 60 minutes of massaging. Massaged raw meat was sent for maturation (τ = 24-48 h at t = 18ºC). During the maturation of yak meat, a certain degree of protein extraction occurred, as well as a muscle-relaxing effect caused by the presence of cherry plum juice and salt. Meat raw material, chopped and cooled at a temperature of 0 to +2 °C, was placed in a stirrer and stirred for 20-30 min with gradual introduction of hydrated lentil meal, spices, sodium nitrite, and water (ice) in an amount of 10% of the weight of the meat raw material. Then sausages were moulded into casings, and precipitation was carried out at τ =3 h and t =4-8ºC. The prepared sausage products were heat-treated. The chemical, mineral, amino acid, vitamin, and fatty acid compositions of the finished restructured products were studied. The use of cherry plum juice in massaging yak meat and lentil flour in the recipe of the experimental product also contributes to its enrichment with amino acids, vitamins, and minerals. Analysis of the amino acid composition of experimental and control products showed that in the experimental product, the amount of all essential amino acids significantly prevails in comparison with the control product. Thus, valine is more by 3289 mg, isoleucine by 1154 mg, leucine by 567 mg, lysine by 266 mg, methionine+cystine by 797 mg, threonine by 234 mg, tryptophan by 175 mg, phenylalanine+tyrosine by 1103 mg. Analysis of the mineral composition of the restructured products showed that the experimental product contains more minerals than the control product. The high iron content in the experimental product is due to the rich haemoglobin content in yak meat. The use of cherry plum juice in brine as an antioxidant during massaging helps reduce microbiological values.

This scientific study highlights the relevance of creating environmentally friendly products rich in biologically active compounds through the revitalization of traditional foods. Kauncurd is a traditional national dish made from a mixture of curd and melon. The aim of the study is to determine the optimal formulation of kauncurd by comparing different recipes and scientifically validating its quality and safety indicators. In this work, two melon varieties were used: “Myrzashol” (commonly known as “Torpeda”) and “Kolhoznitsa” (or angelek), combined with curd in 2:1 and 1:1 ratios. Determined the hysicochemical, organoleptic, and safety parameters the finished products. The dry matter content was determined by the gravimetric method through drying in an oven at 102°C until constant weight; protein content was measured using the Kjeldahl method, fat content by the Soxhlet method, acidity by titration, and pectin content by the titration method in accordance with GOST 29059-91. The “Torpeda” variety showed advantages over the “Kolhoznitsa” variety in terms of protein, fat, pectin, and vitamin C content. Kauncurd samples prepared at a 2:1 ratio received high sensory evaluations and showed a significant reduction in nitrate and heavy metal levels. This demonstrates that kauncurd can be used as an eco-friendly, functional food product. The research results lay the scientific and practical foundation for the revival of national dishes.