Raw meat is characterized by various natural cellular processes that lead to its chemical content alteration. The purpose of the present study is to evaluate autolysis induced histologic alterations in skeletal muscle tissue of cow elk. On this study the authors used skeletal muscle tissue of 2-year-old cow elk. The tissue was sampled from m. quadriceps femoris. The study results showed that in 48 hours post mortem linear striation in muscle tissues was expressed. But 72 hours post mortem the integrity of muscle fibers degraded and they became inconsistently stained. The obtained data showed that post mortem alterations were characterized by significant degradation and separation of muscle fibers and nuclei and nuclear structures lysis.

Study of Autolytic Changes in Red Deer Meat and Beef

This study aimed to investigate the organoleptic properties, chemical composition, fat oxidation criteria, fatty acid composition and microstructural features of hump, kidney and mesenteric fat. Based on the obtained data, it can be concluded that camel fat from different parts of camel carcass differs in qualitative parameters. Fat oxidation criteria (acid, peroxide and iodine number) showed that all camel fat types show good lipid stability. The gray color of young fat is due to the higher content of connective tissue, which reduces the lightness value. Saturated fatty acids such as palmitic and stearic acids have high melting points (65-70°C) and their presence favors the formation of hard fat, while unsaturated fatty acids such as palmitoleic and oleic acids have low melting points (0-15°C) and impart softness. Thus, the overall melting point of the fat depended largely on the proportion of these individual fatty acids. It is established that hump fat can be used in minced and restructured meat products. Kidney and mesenteric fat is recommended to be used in production of emulsion type products.

Данная статья посвящена идентификации флоры полукопченых колбас, произведенных в ходе исследования, что позволит в дальнейшем изучить ее свойства и использовать в производстве полукопченых колбас из конины. В статье описано современное состояние мирового рынка конины и мясопродуктов; производство колбасных изделий, в том числе полукопченых колбас. Разработана технология производства продуктов из конины с использованием заквасочных культур: готовой варено-копченой казы и полукопченой колбасы. В качестве основного сырья для производства полукопченой колбасы используется тазобедренная часть, которая остается после отрубания жая. Выполнено сравнение качественных характеристик готовых продуктов, изучены аминокислотный и жирнокислотный составы. Проведено сравнительное описание органолептических показателей полукопченых колбас с добавлением заквасочных культур и контрольного образца. Образцы сравнивали по: значению рН, содержанию массовой доли белка и микробиологическим показателям. Проведено тестирование элективной питательной среды для молочнокислых бактерий с целью выявления значительной микробной флоры в полукопченых колбасах.

This study aims to investigate the effect of rosemary on the quality indicators of semi-smoked horse sausage. The study showed that rosemary powder possesses antioxidant properties for the sausage product during storage in a refrigeration chamber (at a temperature not exceeding 6 °C). The obtained results indicate that the use of plant raw materials with antioxidant properties as a functional and natural ingredient in the sausage product did not affect its color and texture. These findings suggest the possible application of rosemary to improve the oxidative stability of semi-smoked horse sausage. In addition, the use of a plantbased ingredient increases the biological value of the product and corresponds to modern trends in the production of functional meat products.