Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly affects the quality of the final product and its storage ability. Purifying safflower oil using a combination of filtration and sedimentation processes in an experimental cone-shaped centrifuge is a new direction in its processing. The purpose of this study was to determine the effects of flax fiber as a filter material for safflower oil. The Akmai variety of the safflower was tested. The results showed that the quality indicators of safflower oil before and after filtration through flax fiber are different. The amount of unsaturated fatty acids such as oleic (18.31 ± 0.874%) and cis-linoleic acid (82.52 ± 1.854%) increased, as well as the content of arginine (2.1), tyrosine (0.57), methionine (0.4), cystine (2.5), tryptophan (2.6), and other amino acids (in oil g per 100 g of protein). The increase in the total amount of phenols (322.12 ± 6 mgEAG/kg of oil) was observed, which directly caused the higher antioxidant activity (42.65 ± 8%) of the safflower oil. These results demonstrate that flax fiber can enrich safflower oil. To find the optimal conditions for safflower oil centrifugation in a cone-shaped sedimentary-filtering centrifuge, the thickness of the flax fiber and the distance between the inner and outer perforated filter rotor were tested. It was found that the optimal and effective thickness of the flax fiber is 1.5 × 10⁷ nm, while the thickness of the sediment is 0.5 × 10⁷ nm.

Foodborne pathogens remain a significant global challenge, contributing to widespread illness and considerable food losses. This study investigates the effects of electron-beam irradiation on beef quality and safety using a pulsed high-frequency linear accelerator (ILU-10). Meat samples were subjected to irradiation at doses of 3, 6, and 9 kGy, with non-irradiated samples serving as controls. The research focused on evaluating microbial reduction, alterations in textural properties, and changes in nutritional components including amino acids, vitamins, and mineral content. Microbiological analysis demonstrated a dose-dependent reduction in total viable counts, with a decrease from 300 CFU/g in controls to 100 CFU/g at 3 and 6 kGy and complete microbial inactivation at 9 kGy. Scanning electron microscopy revealed disruption in myofibrillar structure, with increased interstitial spacing. Chemical analyses indicated a dose-dependent decline in total amino acid content and variable responses among individual amino acids, suggesting irradiation-induced protein fragmentation and oxidation. The findings suggest that, when optimized, irradiation can substantially improve meat safety while maintaining acceptable nutritional and sensory quality.

This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and Bifidobacterium longum) on the inhibition of lipid oxidation and control of pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder and aqueous solution) and with three methods: immersion in enzyme solution, spreading enzyme powder on meat, and syringing enzyme solution into the meat. After fermentation, a part of the meat samples (n = 6) was treated with different bacteria compositions at a 5% weight ratio and stored at 0–2 °C for 6 days. Injecting 3–5% bromelain solutions was most effective at tenderizing the meat, reducing shear force by up to 56% after 8 h. This injection also maximized the water-holding capacity (78–81%) and minimized cooking losses (21–26%), compared to 38% for the control meat sample without treatment. Syringing with 3% bromelain yielded the highest sensory scores across the tenderness, flavor, and overall palatability parameters. The combination of L. acidophilus, Lc. lactis, and B. longum at a ratio of 1.5:1.5:2 was highly effective in reducing oxidative spoilage and optimizing pH levels, thereby ensuring extended meat storability. This study demonstrates that bromelain treatment is an effective method for improving the tenderness, WHC, and sensory properties of horse meat. The LAB combination showed efficient acid formation, crucial for enhancing meat preservation.

Food irradiation is a scientifically validated method for improving food safety and shelf life, yet public acceptance remains limited due to persistent misconceptions. This study investigates consumer perceptions of irradiated food in the Abai region of Kazakhstan, an area historically affected by radiation exposure, though this context is not explicitly addressed. A structured questionnaire was administered to 420 adult residents across urban and rural districts, collecting data on familiarity, knowledge, perceived risks and benefits, willingness to consume, and influencing factors such as trust in authorities and preference for natural foods. Descriptive and inferential statistical analyses, including Pearson correlation and Duncan’s test, were employed. Results reveal widespread knowledge gaps—only 20% correctly rejected the myth that irradiated food is radioactive—yet nearly half of respondents expressed willingness to purchase such products. Perceived health risk was high across all food categories, especially infant food, but this did not consistently predict avoidance. Demographic variables such as education and age influenced perceptions of necessity, while gender and trust in authorities had minimal impact. The study concludes that although consumer knowledge is low, moderate openness exists toward irradiated food, suggesting that public education and clear communication could play a pivotal role in building acceptance for this food safety intervention.

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.

This study developed enriched kurt formulations using buttermilk protein sediment, spray-dried whey, soy protein concentrate, and flaxseed cake, and assessed their effects on composition, physicochemical parameters, microbiological stability, and sensory quality. Protein content increased from 46.2% in the control to 48.7–52.4% in experimental samples. Calcium levels rose from 750 mg/100 g to 856 mg/100 g in Experiment 1 and 880.7 mg/100 g in Experiment 3 (p < 0.05), demonstrating strong mineral enhancement. Moisture decreased from 13.61% in the control to 11.68–12.90% in enriched variants (p < 0.05), indicating more efficient dehydration and a denser structure. pH remained within 4.1–4.3 and water activity stayed below 0.60, supporting long-term microbial stability. Amino acid profiling showed higher levels of essential amino acids, particularly leucine and lysine, in samples containing buttermilk protein sediment and whey. Microbiological analysis confirmed low total viable counts values (9.0 × 10²–1.2 × 10³ CFU/g), consistent with the high acidity and low moisture of traditional kurt. Sensory evaluation revealed significant variation among formulations. The control and Experiment 2 received the highest taste and aroma scores (4.67 points), while Experiment 3 showed the lowest values (3.33 points; p < 0.05). Appearance scores decreased notably in darker samples, with Experiment 3 showing a reduction from 4.67 to 2.67 points (p < 0.05). Texture also differed across variants; Experiment 2 maintained acceptable hardness and cohesiveness (4.33 points), whereas Experiment 3 displayed increased crumbliness (3.0 points; p < 0.05). The findings demonstrate that functional enrichment of kurt is feasible when ingredient levels remain within an optimal range. The Experiment 2 formulation achieved improved nutritional value without compromising sensory quality, providing a promising basis for further technological development and commercial application.