The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content

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.

Relevance. On the one hand, the lack of physiologically important nutrients in the diet has led to the need to develop enriched foods. On the other hand, the food industry generates a large amount of waste rich in various functional ingredients. Biscuits, and especially crackers, are widespread foodamong young people, for whom a healthy diet is of the utmost importance. In this regard, the development of these products with the added of dietary fibers obtained from plant by-products is relevant. Methods.The object of the study is a cracker enriched with dietary fiber concentrate obtained by banana peel fermentation. The concentrate of dietary fiber was obtained under laboratory conditions; its physicochemical indicators were studied according to standard methods. Cracker recipes with the addition of the concentrate into the composition were modeled, samples of biscuits were made according to optimized recipes.Results. Dietary fiber concentrate was obtained after banana peel fermentation. Its physico-chemical indicators were determined: protein content — 3.0%, fat — 0.2%, carbohydrates — 21.0%, dietary fiber — 60.4%. Cracker recipes with 4 g fiber per 100 g of product were modeled using the “Solver (“Excel) addin to provide 20% of the daily value consumption. According to the obtained recipes, cracker samples were made in laboratory conditions. Their sensory and physico-chemical indicators were determined. The obtained results showed that variants No. 1 and No. 2 are the most optimal options for cracker recipes that comply with GOST 14033-2015. Samplemade according to variant of recipe No. 3 does not comply with the normative documentation on the mass fraction of moisture. Thus, on the basis of a banana peel, it is possible to obtain a concentrate of dietary fiber, which effectively enriches food products with dietary fiber. With the addition of dietary fiber concentrate into the composition of the cracker, a product that is acceptable in terms of sensory indicators and beneficial to health is obtained.