PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS


https://doi.org/10.21323/2414-438X-2016-1-1-75-90

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Abstract

Abstract

Use of the prediction technologies is one of the directions of the research work carried out both in Russia and abroad. Meat processing is accompanied by the complex physico-chemical, biochemical and mechanical processes. To predict the behavior of meat raw material during the technological processing, a complex of physico-technological and structural-mechanical indicators, which objectively reflects its quality, is used. Among these indicators are pH value, water binding and fat holding capacities, water activity, adhesiveness, viscosity, plasticity and so on. The paper demonstrates the influence of animal proteins (beef and pork) on the physico-chemical and functional properties before and after thermal treatment of minced meat made from meat raw material with different content of the connective and fat tissues. On the basis of the experimental data, the model (stochastic dependence) parameters linking the quantitative resultant and factor variables were obtained using the regression analysis, and the degree of the correlation with the experimental data was assessed. The maximum allowable levels of meat raw material replacement with animal proteins (beef and pork) were established by the methods of mathematical programming. Use of the information technologies will significantly reduce the costs of the experimental search and substantiation of the optimal level of replacement of meat raw material with animal proteins (beef, pork), and will also allow establishing a relationship of product quality indicators with quantity and quality of minced meat ingredients.


About the Authors

A. B. Lisitsyn
FGBNU The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

doctor of technical sciences, professor, academician of the Russian Academy of Sciences, Director

109316, Moscow, Talalikhina str., 26

Ph.: +7 (495) 676-95-11 



M. A. Nikitina
FGBNU The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

the Center of Economic and Analytical Research and Information Technologies

candidate of technical sciences, docent, leading scientific worker, the Head the Direction of Information Technologies

109316, Moscow, Talalikhina str., 26

Ph.: +7(495)676-92-14 



A. N. Zakharov
FGBNU The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

candidate of technical sciences, senior scientific worker, Deputy Director for Economic Relations and Marketing

109316, Moscow, Talalikhina str., 26

Ph.: +7(495)676-66-91 



E. B. Sus
FGBNU The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

the Center of Economic and Analytical Research and Information Technologies

candidate of technical sciences, the Head

109316, Moscow, Talalikhina str., 26

Ph.: +7(495)676-74-31 



V. V. Nasonova
FGBNU The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

the Department of Scientific Applied and Technological Developments

candidate of technical sciences, leading scientific worker, the Head of the Direction of Technology of Sausage Products, Semi-Finished Products and Packaging

109316, Moscow, Talalikhina str., 26

Ph.: +7(495)676-61-61


L. I. Lebedeva
FGBNU The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

the Department of Scientific Applied and Technological Developments

candidate of technical sciences, leading scientific worker of the Direction of Technology of Sausage Products, Semi-Finished Products and Packaging

109316, Moscow, Talalikhina str., 26

Ph.: +7(495)676-73-61


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Supplementary files

For citation: Lisitsyn A.B., Nikitina M.A., Zakharov A.N., Sus E.B., Nasonova V.V., Lebedeva L.I. PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS. Theory and practice of meat processing. 2016;1(1):75-90. https://doi.org/10.21323/2414-438X-2016-1-1-75-90

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