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.

The incorporation of leafy vegetables into meat products offers a promising strategy for enhancing nutritional value and shelf-life while reducing reliance on synthetic additives. This study evaluated the substitution of lamb (Edilbaev breed) with spinach (0%, 10%, 20%, and 30%) in meat dumplings to assess effects on composition, functionality, microbial stability, lipid oxidation, and sensory quality. Spinach addition enriched the products with minerals, vitamins, and dietary fiber while moderating fat and protein content. Functional properties such as water- and fat-binding capacity were improved, contributing to lower cooking losses, and microbiological tests confirmed slower proliferation of spoilage organisms during chilled storage. Moreover, spinach components contributed to improved oxidative stability, as evidenced by lower thiobarbituric acid values and reduced acid numbers, indicating slower lipid oxidation and hydrolysis. Sensory evaluation revealed that substitution up to 20% maintained favorable appearance, texture, and taste, while higher levels diminished acceptability. Overall, incorporating spinach at a 20% substitution level provides an optimal balance of nutritional enhancement, functional performance, microbial and oxidative stability, and sensory acceptance, making it a practical approach for developing healthier lamb-based dumplings with strong potential for consumer acceptance and market application.

Biotechnological methods for processing raw materials in the meat industry are associated with the creation of advanced technologies. Domestic and world experience indicate the advisability of using enzymes in the meat industry to accelerate the maturation processes and increase the quality of semi-finished products. In order to intensify technological processes, increase the nutritional and biological value of finished products, enzyme preparations are used in the process of processing low-grade meat raw materials. Currently, herbal enzyme preparations phytosin, papain, bromelain, etc. are widely used. Processing meat with enzymes improves the consistency of meat, softens the structure of rough and strong muscle fibers and connective tissue; helps to increase the degree of digestibility of the product; improves taste, smell and color and accelerates the ripening process of meat [1].Enzymes are participants in both traditional and new technological processes used in food production. The muscles of farm animals are characterized by low concentrations of intracellular enzymes. Some anatomical parts of the carcass are characterized by a high content of connective tissue. This determines the toughness of such meat and its slow maturation. Beef under normal conditions matures after 10-14 days of aging at a temperature of 2-4°C. After treatment with enzymes, the meat matures in 1-2 days. The main purpose of aging beef is to break down the muscle fiber structure and enhance the natural flavor of the meat [2].Processing low-grade meat with plant enzymes will make it possible to use parts of the carcass that are full in composition, but have naturally increased rigidity: meat from the hind legs, shoulder blades, and brisket. Processing meat with a plant enzyme preparation leads to significant destructive changes that provide an effective softening effect, and is consistent with the obtained assessments of physicochemical and functional technological properties [3].The use of enzyme preparations has a positive effect on the tenderness, juiciness, nutritional value of raw materials, the formation of the required level of water-binding and water-holding capacity, and improves organoleptic characteristics due to the targeted effect of plant enzymes and enzymatic preparations on the components of muscle tissue [4].

To carry out the drying process, various technological processing methods are used: sublimation drying, drying with infrared radiation, microwave currents, thermal heating, etc. This article presents studies that are aimed at studying the technological process of drying fish raw materials (pike) with microwave currents (3 modes drying – 700, 800, 900 W) and thermal drying with hot air, research of sanitary indicative microorganisms during storage. Standard methods were used in the study. The experiments were carried out in triplicate and processed using the methods of mathematical statistics. The results of the study showed that drying with microwave currents is effective at 900 W, the drying time is reduced, and microbiological indicators are lower than with conventional thermal drying with hot air. The chemical composition of dried fish differs slightly, but when dried at 900 W, the product has a higher protein content. The shelf life of fish dried using microwave currents is higher than when dried with hot air, which is also a big advantage for this category of food products. The finished products met the standards of technical regulations and had positive physical, chemical and organoleptic indicators.

The article discusses the issues of quality, food and biological safety of semi-finished meat products and their compliance with regulatory requirements. The importance of nutrition in the 21st century is important for adults, children and school-age adolescents. Not only healthy and high-quality, but also rational nutrition according to the physiological needs of the body is provided. Based on the HACCP system, the environmental efficiency of meat products is considered, which, in accordance with the new trend, is becoming one of the new directions of food production offered by nutritionists. The optimal parameters of quality and ecological efficiency of semi-finished meat products are analyzed, which are distinguished by the fact that they do not create difficulties in terms of production and processing of raw materials. The quality of products causing a feeling of satiety in adults, students and adolescents requiring mental work, up to the main diet due to the high quality and nutritional properties of semi-finished meat products is analyzed. The quality, food and biological value, ecological efficiency of semi-finished meat products indicate that problems arising from protein deficiency and the formation of a balance in a complete diet can be solved by producing biologically active additives and using dietary fiber for their daily consumption. The studies were conducted in accordance with the requirements of the state standard for determining the organoleptic, physicochemical, microbiological, toxicological indicators of semi-finished meat products.

Modern trends in the food industry are aimed at developing sustainable technologies that ensure rational use of resources and waste reduction. One of the promising areas is the use of secondary additional meat raw materials in food production. The aim of the study presented in this article is to develop a recipe for a sausage product from additional meat raw materials using offal (liver, heart, lungs), as well as to assess its food safety indicators in accordance with the requirements of sanitary legislation and the principles of sustainable food systems. The production of sausages from secondary raw materials helps to meet the nutritional needs and taste preferences of consumers, provide them with high-quality and safe products, increase the availability and sufficiency of nutritious products, and contributes to the sustainability of food systems. The use of the heart, lungs, liver, kidneys and intestines as additional raw materials can increase the nutritional and biological value of the finished product, while reducing its cost. The article analyzes the physicochemical, microbiological and organoleptic indicators of the product. The results showed that the finished product has a balanced chemical composition, meets safety requirements and can be considered as a functional food product. The use of additional raw materials contributes to the efficient use of by-product meat raw materials based on waste-free technologies, ensuring food safety, reducing production waste and creating a more sustainable food system.