Innovative approaches to the creation of semi-finished meat with the addition of vegetable components
The article is devoted to the development of a multicomponent formulation for ready-to-cook meat semi-finished products using plant-based additives such as rosemary extract, kelp powder, and alfalfa. The aim of the study was to enhance the nutritional value, stability, and quality of meat products w...
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2024-10-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/5420 |
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| author | S. Maikova I. Romashko O. Masliychuk O. Vivcharuk |
| author_facet | S. Maikova I. Romashko O. Masliychuk O. Vivcharuk |
| author_sort | S. Maikova |
| collection | DOAJ |
| description | The article is devoted to the development of a multicomponent formulation for ready-to-cook meat semi-finished products using plant-based additives such as rosemary extract, kelp powder, and alfalfa. The aim of the study was to enhance the nutritional value, stability, and quality of meat products while reducing dependence on artificial preservatives through the presence of natural antioxidants. The study analyzed the chemical composition of four types of meat raw materials (turkey, rabbit, beef, and beef heart) and the plant components used in the semi-finished products. The research included an analysis of the amino acid and fatty acid composition of the ingredients, which enabled the development of a product formulation balanced in terms of essential amino acids. The high protein content and polyunsaturated fatty acids found in turkey and rabbit meat were taken into account, making these products highly valuable nutritionally. The inclusion of rosemary extract reduced the intensity of oxidative processes, while kelp enriched the product with microelements such as iodine, calcium, and iron. Organoleptic studies revealed that samples containing plant-based additives received the highest ratings for taste, aroma, texture, and appearance. The best results were achieved by a sample containing a combination of rabbit and turkey meat with the addition of rosemary extract, kelp, and alfalfa. The final data confirmed the effectiveness of the proposed formulation, which not only improves the nutritional value of the product but also extends its shelf life without the use of artificial preservatives. The article highlights the potential of using natural plant-based additives in the meat industry to produce products with improved properties that meet modern healthy nutrition standards. |
| format | Article |
| id | doaj-art-498adb0e080e490984f1deebbc382890 |
| institution | Kabale University |
| issn | 2519-268X 2707-5885 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv |
| record_format | Article |
| series | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| spelling | doaj-art-498adb0e080e490984f1deebbc3828902025-08-20T03:30:08ZengStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies LvivНауковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології2519-268X2707-58852024-10-0126102606610.32718/nvlvet-f102095420Innovative approaches to the creation of semi-finished meat with the addition of vegetable componentsS. Maikova0I. Romashko1O. Masliychuk2O. Vivcharuk3Ivan Franko National University Lviv, UkraineStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, UkraineIvan Franko National University Lviv, UkraineIvan Franko National University Lviv, UkraineThe article is devoted to the development of a multicomponent formulation for ready-to-cook meat semi-finished products using plant-based additives such as rosemary extract, kelp powder, and alfalfa. The aim of the study was to enhance the nutritional value, stability, and quality of meat products while reducing dependence on artificial preservatives through the presence of natural antioxidants. The study analyzed the chemical composition of four types of meat raw materials (turkey, rabbit, beef, and beef heart) and the plant components used in the semi-finished products. The research included an analysis of the amino acid and fatty acid composition of the ingredients, which enabled the development of a product formulation balanced in terms of essential amino acids. The high protein content and polyunsaturated fatty acids found in turkey and rabbit meat were taken into account, making these products highly valuable nutritionally. The inclusion of rosemary extract reduced the intensity of oxidative processes, while kelp enriched the product with microelements such as iodine, calcium, and iron. Organoleptic studies revealed that samples containing plant-based additives received the highest ratings for taste, aroma, texture, and appearance. The best results were achieved by a sample containing a combination of rabbit and turkey meat with the addition of rosemary extract, kelp, and alfalfa. The final data confirmed the effectiveness of the proposed formulation, which not only improves the nutritional value of the product but also extends its shelf life without the use of artificial preservatives. The article highlights the potential of using natural plant-based additives in the meat industry to produce products with improved properties that meet modern healthy nutrition standards.https://nvlvet.com.ua/index.php/food/article/view/5420meat semi-finished products, plant additives, rosemary extract, kelp, alfalfa, nutritional value, antioxi-dants, organoleptic properties |
| spellingShingle | S. Maikova I. Romashko O. Masliychuk O. Vivcharuk Innovative approaches to the creation of semi-finished meat with the addition of vegetable components Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології meat semi-finished products, plant additives, rosemary extract, kelp, alfalfa, nutritional value, antioxi-dants, organoleptic properties |
| title | Innovative approaches to the creation of semi-finished meat with the addition of vegetable components |
| title_full | Innovative approaches to the creation of semi-finished meat with the addition of vegetable components |
| title_fullStr | Innovative approaches to the creation of semi-finished meat with the addition of vegetable components |
| title_full_unstemmed | Innovative approaches to the creation of semi-finished meat with the addition of vegetable components |
| title_short | Innovative approaches to the creation of semi-finished meat with the addition of vegetable components |
| title_sort | innovative approaches to the creation of semi finished meat with the addition of vegetable components |
| topic | meat semi-finished products, plant additives, rosemary extract, kelp, alfalfa, nutritional value, antioxi-dants, organoleptic properties |
| url | https://nvlvet.com.ua/index.php/food/article/view/5420 |
| work_keys_str_mv | AT smaikova innovativeapproachestothecreationofsemifinishedmeatwiththeadditionofvegetablecomponents AT iromashko innovativeapproachestothecreationofsemifinishedmeatwiththeadditionofvegetablecomponents AT omasliychuk innovativeapproachestothecreationofsemifinishedmeatwiththeadditionofvegetablecomponents AT ovivcharuk innovativeapproachestothecreationofsemifinishedmeatwiththeadditionofvegetablecomponents |