This study developed a technology for restructured meat products (RMPs) from culled cow meat using the bioprotective culture Lactobacillus sakei (SafePro B-2, 10¹¹ CFU/g) and fortification with L-selenomethionine or zinc citrate. Four variants (Control, SafePro B-2, SafePro B-2 + Se, and SafePro B-2 + Zn) were produced under identical processing conditions and assessed for microbiological, physicochemical, textural, colorimetric, antioxidant, histological, mineral, and amino acid properties. Protein content remained high across all samples (up to 18.7%), while moisture increased by up to 1.4% compared to the control. The Zn-enriched sample showed the greatest cohesiveness and resistance to deformation (p < 0.05), with color stability under light exposure improving by up to 12.5%. Despite a reduction in FRAP antioxidant activity (up to 30.8% in buffer extract), the Zn-fortified product exhibited the highest levels of key essential amino acids, including leucine (12.9 mg/g) and lysine (12.6 mg/g). Microbiological analysis confirmed low total aerobic mesophilic counts (≤3.1 log CFU/g), with no detection of Salmonella spp. or Listeria monocytogenes. Histological evaluation revealed denser and more homogeneous protein matrices in fortified variants. Overall, L. sakei-driven bioprotection combined with Se/Zn fortification improved the safety and functional and nutritional characteristics of RMP from low-value beef, supporting sustainable and circular meat production.

This paper considers the possibility of improving the functional and technological properties of boiled camel sausage with the addition of hump fat and chicken fillet. The effect of pumpkin peel powder on lipid oxidation, functional and technological properties of sausages from combined meat was investigated. Camel meat as a meat product has many advantages, for example, low fat content, high nutritional value, and its taste is barely distinguishable from beef. At the same time, it has the following disadvantages: sweetish taste, coarse-fiber structure; camel sausage has a lower shelf life compared to beef sausage; it is harder due to the content of hydroxyproline. To improve the functional and technological properties, dried rowan powder and pumpkin peel powder of the "Winter Sweet" variety, a zoned variety, were added in different quantities for comparison. The control sample was made in accordance with GOST for boiled sausage, with the replacement of fat with hump fat, and the replacement of beef with camel meat. For experimental samples, a plan for a full-factor experiment was built, taking into account the material balance. Additives varied in 3 levels, from 3 to 6 %. 7 samples with control were in total with the control sample being the sausage prepared according to the same recipe but without additives. There were three parallel experiments in each sample. It was revealed that hydrated rowan powder has a negative effect on taste but, at lower doses, it gives a spicy taste to the sausage while the addition of hydrated powder from pumpkin peels improves taste and organoleptic characteristics. Thus, one can conclude that waste in the form of pumpkin peels is also a valuable and useful product for improving the functional, technological, and organoleptic characteristics of sausage. The result of this study shows that when hydrated rowan powder and pumpkin peel powder are added, the problem of taste, aftertaste, smell, and shelf life is solved in the selected ratio, while the sausage also becomes more tender overall

Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

Iodine deficiency remains a major nutritional concern worldwide, and fermented dairy products are considered promising vehicles for iodine fortification. However, the chemical form of iodine may influence the physicochemical and microbiological stability of fermented dairy systems. This study aimed to compare potassium iodide and iodocasein as iodine sources for the fortification of a fermented dairy product and to evaluate their effects on product quality and iodine retention during refrigerated storage. Three formulations were produced: a control sample without iodine fortification and samples fortified with potassium iodide or iodocasein at a level of 25 µg iodine per 100 g of product. Samples were stored at 4 ± 1 °C for 7 days. Changes in pH, titratable acidity, syneresis, viscosity, viable counts of starter lactic acid bacteria, iodine retention, and sensory properties were evaluated during storage. The results showed that the iodine source significantly affected product stability. The potassium iodide-fortified sample exhibited greater post-acidification, increased syneresis, lower viscosity, and a more pronounced reduction in viable lactic acid bacteria during storage. In contrast, the iodocasein-fortified sample maintained physicochemical and microbiological characteristics closer to the control and demonstrated higher iodine retention. Fortification at the studied level did not significantly affect the basic composition or amino acid profile of the product. The findings indicate that iodocasein can improve iodine stability while preserving the quality characteristics of fermented dairy products, supporting its potential application in the development of iodine-enriched functional dairy foods.

In the current era of communication and competition, companies should concentrate on their main abilities and resources with electronic concept to enhance a reliable priority and get a stronger position in market. In other words, the manufacturers make efforts to develop their qualifications, whilst electronic supply chain management (E-SCM) is used as the supportive tool for the companies' development and reaching their goals. The operation of E-SCM plays a vital role in market and management section which can positively influence the profit and operations of the companies. The main purpose of this research is to investigate the impact of electronic supply chain integration management, supply chain risk management and competitive advantage through modelling the impact of the variables: production, distribution and procurement on the performance of food industries. The present research is based on the objective of the applied type and based on the nature and method of data collection; it is of the descriptive-correlation type. The study population of this research is the companies active in the food industry in Central Asia, from which a sample consisting of 211 companies was selected based on the Chu-Bentler method. Exploratory factor analysis method was used in this research due to the exploratory investigation of different indicators of the E-SCM variable. According to the results of exploratory factor analysis, SCM operations were grouped based on the three factors of procurement operations, production operations, and distribution operations, and the effect of these factors on the company’s performance using the structural equation modeling approach using the partial least squares method (PLS) was analyzed. The results indicate that the procurement operation does not have an effect on the company’s performance. Also, the research findings show that the production and distribution operations have a direct and positive effect on the company’s performance and improve the performance.

This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet. The aim of the research was to study the effect of selected vegetable additives on the functional and technological properties of cooked sausage. The effect of red currant powder on lipid oxidation, the effect of red currant powder and linseed flour on the functional and technological properties of sausages made from combined meat (camel meat, chicken fillet and hump fat) has been studied. Camel meat as a raw material has many advantages, such as low fat content, high nutritional value, hardly distinguishable from beef in taste. Flaxseed meal and dried redcurrant powder were added in various quantities and compared to improve the functional and technological properties. The control sample was made according to GOST for boiled sausage, with replacement of fat by hump fat, and replacement of beef by camel meat. A fractional-factor experiment plan was constructed for the experimental samples, taking into account the material balance. The additives were varied in 3 levels, from 0 to 3 %. We obtained 7 samples with control, a sausage prepared according to the same recipe, but without additives, was taken as a control sample. As a result of analysis of the data obtained the conclusion was made that the addition of flax meal should be no more than 3.5%, the addition of 3% is desirable, with the functional and technological properties of the sausage being improved. The addition of currant powder should not exceed 1.5%, a dose of 1% is desirable. Adding 3% changes the flavour to a more acidic one.