This work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwheat and its flour (GGBF) into the patties improved (p ≤ .05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, and DPPH radical scavenging activity. The addition of GGBF resulted in a lower L* value, whereas the a* and b* values were slightly higher, with the storage time exhibiting a preserving effect of green buckwheat sprouts on the color of a product. Also, the sensory evaluation revealed increases (p < .05) in overall acceptability and juiciness scores. Generally, this study identified the antioxidant and textural improvement potentiality of germinated green buckwheat and its flour, which could pave the way for its use as an extender of the shelf life of the patties.

An emulsion gel was developed to replace animal fats in meat products while preserving desirable sensory and structural attributes. The gel was prepared by emulsifying pine nut oil and sunflower oil with whey protein concentrate (WPC) and polysaccharides (inulin and carrageenan). Process parameters, including the inulin-to-water ratio, homogenization speed, and temperature, were optimized to achieve stable gels exhibiting high water- and fat-binding capacities. Scanning electron micrographs revealed a cohesive network containing uniformly dispersed lipid droplets, with carrageenan promoting a denser matrix. Chemical assessments demonstrated a notably lower saturated fatty acid content (10.85%) and only 0.179% trans-isomers, alongside an elevated proportion (71.17%) of polyunsaturated fatty acids. This fatty acid profile suggests potential cardiovascular health benefits compared with conventional animal fats. Texture analyses showed that carrageenan increased gel strength and hardness; Experiment 4 recorded values of 15.87 N and 279.62 N, respectively. Incorporation of WPC at moderate levels (3–4%) further enhanced the yield stress, reflecting a robust protein–polysaccharide network. These findings indicate that the developed emulsion gel offers a viable alternative to animal fats in meat products, combining superior nutritional attributes with acceptable textural properties. The substantial polyunsaturated fatty acid content and minimal trans-isomers, coupled with the gel’s mechanical stability, support the feasibility of creating reduced-fat, functional formulations that align with consumer demands for healthier alternatives.

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands.

The development of new products is a key aspect of the successful operation and development of manufacturing enterprises. In a highly competitive and dynamic market, it is not enough to simply create products that comply with technical regulations or standards. Misunderstanding of the real needs of consumers when introducing innovative products can lead to undesirable consequences for the manufacturer. Therefore, when designing new products, more and more attention is paid to modern scientific methods. In-depth study of consumer behavior, updating expert assessment methods and improving quality management methods are becoming necessary steps along this path. This article discusses the possibility of improving the quality of kefir using the QFD methodology. The basis of QFD is the use of a series of matrices known as «Quality Houses», which allow consumers to link their quality requirements with product characteristics, as well as with the engineering parameters of components. This, in turn, helps to integrate production operations with product requirements. The QFD methodology contributes to a deeper understanding of consumer expectations in the process of designing and improving products. Building a «Quality House» provides a visual representation of all the relationships, which ultimately allows you to focus on the interests of consumers and take into account the capabilities of the enterprise for their implementation. Thus, the implementation of the QFD methodology represents a strategic step towards improving competitiveness and customer satisfaction.The «House of quality» was built using the qfd methodology. The mass fraction of fat in terms of quality has a great influence on the quality of the finished product. It has been shown that the manufacturer must pay special attention to suppliers of raw materials and the type of packaging material in order to improve the quality of its products and thus increase its competitiveness.

This article is devoted to the analysis of the HACCP system in the meat industry. Special attention is paid to the importance of ensuring the safety of meat products at all stages of the production process. As an example, the production of meat paste «Branded» with the addition of meat and bone paste is considered. Seven principles of the HACCP system are given, starting with risk analysis and ending with documentation procedures. A detailed analysis of the hazards at each stage of the technological process of meat paste production is described. Critical control points (CCTS) are identified for each process, which require special control to prevent or minimize the risk of contamination of products by pathogenic microorganisms. The study was conducted at a meat production facility in Semey.An experimental batch of meat paste was developed, in which five critical control points were identified: raw material acceptance, blanching, cooking, cooling and packaging/storage. The successful implementation of the HACCP system at the meat processing plant has led to a significant reduction in the content of pollutants, ensuring compliance with safety standards and increasing consumer confidence. These results confirm the need for broader implementation of HACCP principles to create a safer and more sustainable food supply chain.

This article presents the results of qualitative indicators of cedar oils obtained in two different ways from seeds of Siberian pine nuts growing in the eastern region of the country.Cedar oil is a real natural storehouse of nutrients. It includes proteins, carbohydrates, saturated and unsaturated fatty acids, phosphatides, vitamins A, B1, B2, B3 (PP), E, D, lecithin, essential oils and minerals.Prior to this, studies were conducted on seeds and cake of pine nuts. In the East Kazakhstan region there is a forest covering a large area where Siberian pine nuts grow. However, despite the fact that local pine nuts are natural reserves, the nutritional value of cedar products has not yet been fully studied. To this end, studies were conducted on the yield, organoleptic parameters and fatty acid composition of cedar oil obtained by two different methods.As a result of the study, the yield of cedar oil obtained by thermal extraction was higher than the yield of cedar oil obtained by cold pressing. The content of unsaturated fatty acids in cedar oil obtained by cold pressing showed high rates. The results of the presented study showed that cedar oil obtained from the seeds of Siberian pine nuts growing in our country is rich in polyunsaturated fatty acids necessary for the human body.