Investigation of physico-chemical and technological properties of beef tripe

   The analysis of existing foreign technologies of herodietic meat products was carried out, which showed that the main components forming their orientation are: connective-woven proteins, vitamins, minerals. The use of secondary raw materials seems promising, on the one hand, prerequisites for resource-saving technologies are being created, on the other hand, it becomes possible to produce meat products enriched with biologically active ingredients from secondary meat raw materials. Connective tissue proteins, as well as full-fledged proteins, play an important role for the human body, since they can perform the functions of dietary fibers. The scar refers to mucous by-products that are collagen-containing and, when used in their native form, have high strength characteristics, specifically smell and taste. These characteristics make it difficult to use them in raw or natural form. In this regard, it is necessary to develop a technology for their processing for further application in industry. The physicochemical, microbiological and technological properties of beef tripe were investigated for use in the production of sausages of the herodietic direction. The results of the study indicate a high potential for the possibility of using these raw materials and have all the prerequisites for the production of meat products of the herodietic direction from them.

1. Tjuzikov I. A., Kalinichenko S. Ju. Sarkopenija: pomogut li tol'ko proteinovoe pitanie i fizicheskaja aktivnost'? Rol' polovyh steroidnyh gormonov v mehanizmah reguljacii sinteza myshechnogo belka // Vopr. dietologii. 2017. T. 7, № 2. S. 41–50.

2. Demograficheskij ezhegodnik Kazahstana. Agentstvo Respubliki Kazahstan po statistike. Nur-Sultan. 2019.

3. Chebotarev D. F. Geriatrija v klinike knutrennih boleznej // Kiev: Zdorov'ja 1977 g., 303 s.

4. Gosudarstvennaja programma razvitija zdravoohranenija Respubliki Kazahstan «Densaulyқ» na 2020-2025 gody.

5. Kas'janov G. I., Zaporozhskij A. A., Judina S. B. // Tehnologija produktov dlja ljudej pozhilogo i preklonnogo vozrasta. Rostov n/D.: Izd-vo «MarT», 2001. S. 187.

6. Ustinova A. B. Permspektivy razvitija proizvodstva i rynka produktov zdorovogo pitanija // Mjasnye tehnologii. — 2010 . - № 5. - S. 6-10

7. Habibullin R. Je., Husainova H. R., Minivaleeva Je. I., Reshetnik O. A. Vlijanie jekzogennoj molochnokisloj fermentacii na funkcional'no-tehnologicheskie svojstva govjazh'ih subproduktov 2 kategorii // Vestnik Kazanskogo tehnologicheskogo universiteta. 2011. № 16.

8. Novikova Margarita Vladimirovna, Dudnik Tat'jana L'vovna Razrabotka specializirovannyh produktov gerodieticheskogo pitanija // Servis v Rossii i za rubezhom. 2012. № 2. - S. 3-10

9. Luk'janenko I. V. Klassifikacija mjasa / Sochnaja buzhenina i zel'c. - Har'kov: Klub semejnogo dosuga, 2014. - 224 s.

10. Davidson A., Jaine T. The Oxford Companion to Food. - 3rd ed.. - Oxford University Press, 2014. – 921 p.

11. Emenova A. A., Kozyrev I. V., Mittel'shtejn T. M. Mezhgosudarstvennyj standart GOST 32244-2013 «Subprodukty mjasnyeobrabotannye» // Vse o mjase, 2015. – № 2. – S. 18–20.

12. Bazhenova Bajana Anatol'evna, Hamnaeva Nina Ivanovna, Badmaeva Irina Il'inichna, Garifulina Elena Sergeevna, Danilov Andrej Mihajlovich Poluchenie pishhevogo ingredienta iz modificirovannogo govjazh'ego rubca // Vse o mjase. 2016. № 6. – S. 56–60.

13. GOST 25011-2017 Mjaso i mjasnye produkty. Metody opredelenija belka. 2018. – 16 p.

14. GOST R 55573-2013 Mjaso i mjasnye produkty. Opredelenie kal'cija atomno-absorbcionnym i titrimetricheskim metodami, 2014. – 18 p.

15. GOST R 55484-2013 Mjaso i mjasnye produkty. Opredelenie soderzhanija natrija, kalija, magnija i marganca metodom plamennoj atomnoj absorbcii, 2014. – 12 p.

16. GOST 33424-2015 Mjaso i mjasnye produkty. Opredelenie magnija metodom plamennoj atomno-absorbcionnoj spektrometrii, 2016. – 10 p.

17. GOST R 55482-2013 Mjaso i mjasnye produkty. Metod opredelenija soderzhanija vodorastvorimyh vitaminov, 2014. - 10 p.

18. GOST 32307-2013 Mjaso i mjasnye produkty. Opredelenie soderzhanija zhirorastvorimyh vitaminov metodom vysokojeffektivnoj zhidkostnoj hromatografii. 2014. - 15 p.