This study describes the effect of adding carrot on the nutritional and biological value of canned goat meat. Four batches of canned goat meat were produced: control (without carrot), and three experimental treatments T10, T20, and T30 that was canned goat meat with the addition of 10, 20, and 30% carrot, respectively. Canned goat meat with 30% added carrot had the lowest fat (5.76%) and protein (17.08%) content. The mass fraction of fiber was significantly increased, up to 1.96% in T10, 2.33% in T20, and 2.71% in T30. The same trend was observed for β-carotene content (from 0.78 mg/100 g in the control sample to 1.91 mg/100 g in T30). Among the amino acids, histidine was significantly increased in T30 (p < 0.05), and lysine in T20 and T30 (p < 0.05). There was also evidence of increased vitamin A, B₆ (pyridoxine), B₉ (folic acid), and B₅ (pantothenic acid) content in experimental samples than in the control sample. Among the minerals, the most significant increase was in potassium, magnesium, and phosphorus levels in samples with carrot. Organoleptic evaluation showed differences in color, taste, consistency, and odor. Thus, the addition of carrots increases the nutritive value and improves the palatability of canned goat meat.

The extraction of enzyme preparations from bovine pancreas is a key step in the production of pancreatin used for pharmaceutical and food industry applications. However, conventional methods (CMs) often fail to preserve enzymatic activity (EA) during processing, particularly under variable temperature and pH conditions. This study investigates the potential of ultrasound-assisted extraction (UAM) as an alternative to CMs for improving the recovery, stability, and performance of two essential pancreatic enzymes—α-amylase (AA) and protease (PA). EA was assessed over a broad temperature range (10–50 °C) and pH spectrum (5.5–8.0), with both methods evaluated under identical conditions. UAM consistently yielded higher EA across all tested parameters, with optimal AA and PA observed at pH 6.0 and 38 °C. Notably, UAM-extracted enzymes retained significant activity even at elevated temperatures (46–50 °C), whereas CM-derived samples showed a marked loss of function. These findings demonstrate that UAM enhances enzyme release and thermal resilience by minimizing denaturation and structural degradation during extraction. UAM showed improved apparent thermal tolerance under the tested conditions, which may indicate enhanced applicability in temperature-sensitive processing environments.

This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.

Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, and relatively long shelf life. However, a number of synthetic additives are used in the composition of sausages, which in the future can be replaced by natural plant ingredients with functional properties. The aim of this study was to evaluate the possibility of using rosehip extract (Rosa canina L.) as a natural ingredient to replace sodium nitrite in cooked sausages. 5 batches of boiled sausages were produced: 1) positive control with sodium nitrite, 2) negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 15% extract concentration wild rose (Rosa canina L.). The study of extracts of Rosa canina L. on the content of solids, sugars, polyphenols and antioxidant activity showed their significant increase. Indicators of antioxidant activity of boiled sausages also showed a tendency to increase with an increase in the concentration of the extract in the composition. However, to recommend Rosa canina L. as an antioxidant component to replace sodium nitrite in the composition of sausages, additional studies on the development of microbiological indicators during storage and organoleptic analysis are required.

Canned meat and meat-growing products are one of the most popular meat products among consumers and as a result, the range of canned products of this type is very diverse. Modern consumers are more conscious in the choice of food and prefer products with functional properties at the same time high organoleptic indicators, which accordingly affects the market demand. The purpose of our research is to use the response surface method to optimize the amount of mash and lamb in canned meat. Using the surface response method ("Design Expert", Stat-Ease Inc., USA), the added amount of mash and mutton was optimized to obtain the final product with the maximum protein content, the amount of essential amino acids, polyphenols and with a minimum fat content. The calculated optimal amount for masha is 40%, for lamb – 30%, the corresponding protein index is 26.986%, the content of polyphenols is 0.54%, the fat content is 24%. The results of the conducted studies suggest that the use of mash and mutton in the production of canned meat makes it possible to obtain a product with high quality characteristics.

In the food market, the industry of natural products is actively developing, with the complete exclusion or reduction in the content of synthetic additives. This trend has also affected the niche of ready-to-eat meat products – sausages. Herbal ingredients with initially pronounced antioxidant properties, including rose hips, can be used to replace traditional synthetic additives in meat products. The purpose of our study was to evaluate the possibility of partially replacing sodium nitrite in sausages with an extract of dried rose hips (Rosa canina L.). Rosehip extract was evaluated by color characteristics and texture-profile indicators of boiled sausages. 5 batches of boiled sausages were produced: 1) PC - positive control with sodium nitrite, 2) NC - negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 13% concentration of rosehip extract (Rosa canina L.) and 50% sodium nitrite. The color values of the finished boiled experimental sausage samples changed significantly: the lightness parameters decreased compared to all samples, the severity of red hues increased with the increase the extract concentration, but at the same time they were lower compared to the positive control. The values of yellowness were higher in the prototypes. The addition of a new ingredient to the composition of sausages caused significant changes in the texture parameters in proportion to the increase in the concentration of the added extract in the test samples. Pathogenic microorganisms: Escherichia coli group bacteria, Salmonella spp. and L. monocytogenes were not detected for all studied samples. Among the experimental samples, the minimum indicators of mesophilic bacteria and the most optimal indicators for the inhibition of undesirable microflora and color characteristics were obtained by a sample with 50% sodium nitrite and 13% concentration of rosehip extract.