In the ancient times, the Kazakhstan population were considered as nomadic people, where a cult of all types of cattle breeding had a leading position. However, currently the processing approaches of livestock slaughter wastes and secondary meat raw materials are weakly developed. The presented review of waste-free technologies considers the utilization processes of following: carcasses, skins, bones, meat scraps, blood, adipose tissue, horns, feet, hooves, and internal organs. These substances are an important source of animal protein, collagen, bioactive peptides, blood plasma, minerals, and fats that can be applied in various industries: food, feed, medical, and technological. When slaughtering livestock, meat on bones makes up almost half of the total weight of livestock, yet the remaining half contains offal and inedible raw materials. Blood consists of: erythrocytes, leukocytes, platelets, and plasma. Animal bones have mostly proteins (30–50%) and lipids (13–20%) from bone tissues. Tendons, bones and skins contain a large amount of collagen. Animal fat and adipose tissue have 54.9% saturated acids, 40.9% unsaturated fatty acids and 4.2% polyunsaturated fatty acids. Bioactive peptides from collagen derivatives contain from 2 to 20 amino acids and have various biological (antihypertensive, antioxidant, and antimicrobial) activity. This review considers a world current status, modern prospects and opportunities in the slaughter wastes and the meat by-products recycling technologies. Overview of existing approaches for waste processing with the subsequent use of the final product in the food industry, the production of feed, medicines and technical products is considered. The complete processing within the slaughtering livestock and the secondary meat raw materials allows to expand the wide-range products with a low prime cost, thereby promoting to the sustainable development of agroecology by applying the waste hierarchy: Reducing, Reusing, and Recycling.

The investigation of aerodynamics and the establishment of flow patterns around finite-length cylinders with various end shapes in a free, boundless air flow with longitudinal and transverse flow over a wide range of geometric and regime parameters is sketchy and does not have a wide range of geometric and regime parameters. This, in turn, affects the entire aerodynamics of the streamlined body. This paper considers the numerical simulation of a wind turbine made of combined blades. CFD (computational fluid dynamics) methods based on the realisable k-ε turbulence model were used in the study. The results on the influence of the position of the fixed blade on the angle of inclination are obtained (0°, 15°, 30°, 45°, and 60°). The authors found that the pressure of a fixed blade at an optimal angle increases the power coefficient Cp by 35–40%. The dependence of the Cp power coefficient on the rotational speed (speed coefficient) for a three-bladed wind turbine was also established, and it was determined that the maximum value of Cp = 0.28 at Z = 4.9. Based on the results obtained, it was determined that the wind turbine has a maximum power coefficient at an angle of inclination of 0 degrees.

Currently, creating gluten‐free bread comparable with traditional bread remains a major scientific and technological challenge. Gluten is a wheat flour protein complex, mainly gliadins ( ω ‐, α ‐, and γ ‐gliadins) and glutenins consist of low molecular–weight and high molecular–weight subunits. The absence of a gluten framework negatively impacts the dough structure and texture. This comprehensive analysis is aimed at identifying the most effective and industrially relevant approaches for structuring gluten‐free bread texture and practical implementation. Valuable attention is given to combinations of alternative protein flours (rice, sorghum, legumes, and pseudocereals) used to enrich gluten‐free products with plant hydrocolloids, including pectin, β ‐glucan, gum arabic, gum tragacanth, guar gum, psyllium, and locust bean gum; and animal‐derived hydrocolloids: gelatin and milk proteins (caseinate and whey concentrates). The following main review directions are discussed: hydrocolloids structuring and moisture retention, protein ingredients and protein–hydrocolloid interactions, fermentation and enzyme preparations, staling of gluten‐free bread and methods of slowing it down, extrusion and microencapsulation technologies, and innovations and future directions. The problems of scalability and economic feasibility of the latest approaches; advances in food chemistry, biotechnology, process engineering, and consumer science; prospects for further research in the improvement of gluten‐free bread value and meeting the growing consumer demand for healthy food products are considered.