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 study presents a comparative analysis of the physicochemical, microbiological, and microstructural characteristics of feed products subjected to electron beam irradiation using the ILU-10 accelerator, as well as non-irradiated samples stored under suboptimal conditions. Feed product samples were obtained from a flour and feed manufacturing facility located in the city of Semey, Abai region. For each type of feed product, 20 samples were irradiated at doses of 3, 6, and 9 kGy, while another 20 samples served as a non-irradiated control group. All samples were stored in conditions that were unfavorable for long-term preservation. After one month, microbiological parameters, mycotoxin content, changes in acidity (pH), and microstructure were assessed using standard analytical methods. This study revealed a significant reduction in the number of microorganisms and preservation of key physicochemical properties of the feed products after one month of storage when irradiated at a dose of 9 kGy. These findings suggest that electron beam treatment can serve as an effective method for feed preservation in cases where storage conditions do not meet regulatory standards. However, further research is required to explore alternative approaches and gain a deeper understanding of the potential applications of electron beam technology in compound feed storage systems.

The use of starter cultures in meat product technology reduces process time and improves organoleptic performance. The selection of starter cultures involves various stages and is a rather complex process: preliminary characterization in laboratory conditions; selection of the most promising strains; laboratory verification and final verification in large-scale fermentation. Nowadays, the selection of a functional starter culture includes another step related to the evaluation of functional properties. This paper presents an example of using a stepwise approach to select promising starter cultures with probiotic abilities. Researchers obtained several types of pure bacterial cultures from a basic starter and determined indicators of enzymatic and technological activities. Proteolytic activity, nitrate reduction capacity, amount of mucus, pH change, temperature effect on growth, amount of salt, as well as probiotic traits: antibiotic resistance, survival in acidic medium, degree of interaction with water (hydrophobicity), degree of interaction with Salmonella and Escherichia coli were investigated in the isolated strains. The studies were carried out in comparison with some collection strains. As a result, strains from the base inoculate were capable of fermentation at low temperatures and exhibited a particular degree of bio activity, while specific probiotic characteristics in terms of hydrophobicity and survival under gut-mimicking conditions were identified for the collection strains.

Popular products in the consumer market of the Republic of Kazakhstan are meat semi-finished products. At the same time, according to trends in consumer demand, chopped semifinished products retain priority positions. An effective approach to replace part of meat raw materials in the formulations of chopped semi-finished products is the development of functional analogs of meat raw materials and products on its basis using vegetable raw material sources. An important task is to ensure the hydration characteristics of the food system, are not inferior to the basic recipes of meat semi-finished products of traditional composition. The work aims to investigate the influence of protein-carbohydrate composition (PCC) from soya okara, chickpea flour, and whey protein concentrate WPC-80 on moisture capacity and the ratio of forms of moisture binding in meat minced semi-finished products with the use of actual for the Republic of Kazakhstan types of meat raw materials - beef, mutton, poultry meat. The results allow for comparing temperature intervals of stages of thermal transformation and the quantity of water removed at separate stages of dehydration from the phase of investigated samples. The first stage, corresponding to the removal of physico-mechanically bound moisture, occurs in the temperature range from room temperature to 32-34°C for all samples. The amount of such water in the sample phase does not exceed 2 %. Osmotically bound moisture removed at the second stage is the basis of all water saturating the samples. Its quantity is maximum in the composition of samples № 2 and № 3. At the same time, the widest temperature range of the second stage of dehydration also characterizes samples № 2 and 3: 94 °C and 103 °C, respectively. Removal of adsorption and chemically bound moisture at the third stage of thermal transformation occurs at high temperatures and may be accompanied by thermolysis of sample components. The share of moisture removed at this stage of the process from the phase of the sample does not exceed 16.3 %, which is maximum for PCC and minimum for sample № 4 (13.7 %). The results indicate a higher hydration level of the samples prepared according to the modified formulations with PCC, compared to the control sample. This is due to the influence of protein-carbohydrate complexes containing polysaccharides, simple sugars, and disaccharides on the degree of water molecules binding.

The relevance of this work is due to the need to develop functional meat products with increased nutritional value that are also resistant to oxidative degradation, which is exacerbated in red meat due to the presence of heme pigments and reactive lipid fractions. The research hypothesis is that combining sheep meat with the bioactive components of sea buckthorn and grape seeds will create a biochemically sound antioxidant platform for meat roulade, reducing oxidative losses and stabilising quality during storage. The aim of the article is to critically synthesise current data on the nutritional value and technological characteristics of lamb, as well as on the composition and functional effects of sea buckthorn and grape seeds in meat systems. The methods included a systematic review of publications from 2015 to 2025, searching in English, Russian, and Kazakh and selecting works containing analytical quality indicators. The results show that the bioactive fractions of sea buckthorn (vitamin C at around 300-600 mg/100 g, carotenoids at 5–36 mg/100 g, as well as phenolic compounds) and the polyphenolic complex of grape seeds (proanthocyanidins - 50-200 mg/g in extracts, flavanols and dietary fibre) are most consistently associated in studies with a reduction in oxidation markers, more stable colour characteristics and a variable, dose-dependent effect on textural and technological indicators. The most controllable form of application for roll systems appears to be extracts, which ensure accurate dosing and uniform distribution of bioactive components. Future studies will be based on optimising the amount of plant antioxidants added and the stages of addition, heat treatment and packaging, while controlling the trade-offs between antioxidant effect and organoleptic characteristics.

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.