Study of lysate activity to modificate collagene raw materials to use in sausage mixture

The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs

This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators – water holding capacity and oil holding capacity – were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 – 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products.

Methodology for identification and quantification of chicken meat in food products

Introduction. The problem of food adulteration is highly relevant today. Food manufacturers are increasingly replacing expensive raw materials with cheaper poultry. We aimed to develop an effective method for identification and quantification of chicken meat and egg products in multicomponent meat systems using real-time PCR. Study objects and methods. We studied native animal tissue, namely that of chicken, pork, beef, turkey, quail, duck, horse meat, rabbit, sheep, and goat. Standard samples were taken from pure fresh chicken muscle tissue. We also used raw, boiled, and powdered chicken eggs. For a semiquantitative analysis of chicken mass in the sample, we compared the threshold cycle (Ct) of chicken DNA and the threshold cycles of calibration samples. To ensure the absence of PCR inhibition, we used an internal control sample which went through all the stages of analysis, starting with DNA extraction. Results and discussion. We developed a methodology to qualitatively determine the content of chicken tissue in the product and distinguish between the presence of egg products and contamination on the production line. The method for chicken DNA identification showed 100% specificity. This genetic material was detected in the range of 0.1% to 0.01% of chicken meat in the sample. The efficiency of the duplex PCR system for chicken DNA detection was more than 95% (3.38 on the Green slope channel and 3.45 on the Yellow slope channel). The analytical sensitivity of the primers was 40 copies/reaction. Conclusion. Our methodology is suitable for analyzing multicomponent food products, raw materials, feed, and feed additives. It can identify the content of chicken meat at a concentration of up to 1%, as well as distinguish egg impurities from contamination of various origin. PCR allows differentiation between chicken meat and egg products.