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.

In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.

The objects of the research are fruit and berry juices from watermelon, rosehip, apples and pumpkin. The influence of the physico-chemical parameters of fruit and berry juices on the process of storage and blending is investigated. It has been found that quantitative regulation depending on the physico-chemical parameters of fruit and berry juices during the development of blended juice technology makes it possible to develop a drink with a long shelf life. The developed juices should satisfy the body's needs for vitamins and minerals in food necessary for the normal development of the body. Based on research, watermelon-pumpkin-rosehip juice is recommended. However, the consumer properties of natural juices depend on the variety and climatic conditions of growth. The climatic conditions of growth and the variety significantly affect the physico-chemical parameters of the juices obtained from them. All this allows us to assert that it is advisable to conduct a study devoted to establishing the influence of the physico-chemical parameters of fruit and berry juices based on watermelon juice on the process of storage and blending. Juices are the most technologically advanced product for creating new types of functional nutrition. In addition, they contain a complex of vitamins and minerals in their composition. In connection with the above, the development of technology and the organization of the production of functional purpose juices are the solution to problems related to nutrition. It is found that the resulting new product – watermelon-pumpkin-rosehip drink will allow you to get a new product with high quality indicators and expand the range of fruit and berry drinks based on watermelon juice

This study evaluated marbling and meat quality traits in lambs of three genotypes under a uniform high-energy fattening regimen. Male lambs (6–7 months old, n = 12 per group) from purebred Kazakh Finewool (control) and two independent Suffolk × Kazakh Finewool F₁ crossbred lines (Groups 1 and 2) were fed identical diets and raised under the same conditions. Meat samples were analyzed for composition, fatty acid profile, micronutrients, color, visual marbling, and microbiological safety. Group 2 crossbreds had significantly higher intramuscular fat (~9.0%) than the controls (~6.5%) (p < 0.05), with corresponding increases in monounsaturated and polyunsaturated fatty acids. Vitamin A, vitamin E, and zinc levels were also higher in Group 2 (p < 0.05), while other nutrients were similar across groups. All samples had normal pH (~5.7–5.8) and high water activity (~0.985) and met microbial safety standards. Visual marbling was more pronounced in crossbreds, and meat color remained bright red with no significant group differences in redness (a value). These findings suggest that crossbreeding Kazakh Finewool with Suffolk sheep, combined with controlled grain fattening, enhances marbling and nutritional traits without compromising safety or appearance, offering a viable approach to improving lamb meat quality.

This study investigated the drying–grinding–extrusion processing of camel compound feeds enriched with locally available botanicals. A 2 × 2 × 3 full factorial design was applied to evaluate the effects of infrared drying temperature (two levels), grinding time (two levels), and extrusion screw speed (three levels) on process efficiency and product quality. Moisture calibration was performed using gravimetric reference values. Drying kinetics were modeled with Page and Midilli equations, while specific energy consumption (SEC) and specific moisture extraction rate (SMER) were calculated. Particle-size distribution, extrusion parameters, and extrudate properties (expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), hardness, and color) were analyzed. Infrared drying resulted in faster moisture removal and greater energy efficiency compared with convective drying. The Midilli model provided the best fit to drying kinetics data. The results indicate that optimized combinations of drying, grinding, and extrusion conditions can enhance the technological and nutritional potential of camel compound feeds; however, biological validation is required. Limitations: These findings are limited to processing and compositional outcomes; biological validation in camels (in vivo or in vitro) remains necessary to confirm effects on digestibility, health, or performance.

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.