Method for producing meat snacks from lamb

Abstract

FIELD: meat industry.SUBSTANCE: invention relates to the meat industry and to full‑cycle technology — cultivation, processing, and finished product. A method for obtaining meat snacks from mutton is proposed, which involves the use of sheep meat of the Edilbaev breed, lifetime enriched with macronutrients Ca, Mg, P and K, while lifetime enrichment of sheep muscle tissue is carried out by introducing bifidogenic feed additive "LactuVet-1" into their diet, subsequent sanitary treatment of carcasses after slaughter, deboning and veining at a temperature of 0-4 °C, cutting the resulting meat into pieces weighing 250-300 g, freezing the pieces at -8 °C for 3-4 hours, cutting the frozen pieces into slices 3-4 mm thick, two-stage marinating of the slices in a marinade mixture including at least nitrite salt with a sodium nitrite content of 0.6%: first at 12-18 °C in or 14 hours, then at 0–4  °C for 10 hours; drying the marinated slices at 50–60  °C and a convective flow speed of 3–5 m / s for 5–7 hours; cooling the dried snacks to 4–8  °C; vacuum packaging the cooled snacks; storing the packaged snacks at 18–20 °C, with a relative humidity of no more than 75 %, and without exposure to light, for no more than 90 days. In this case, the additive "LactuVet-1" is administered to sheep of the Edilbaev breed at a dose of 20 g per head per day for 90 days, and the marinade mixture contains, per 100 kg of mutton: nitrite salt with a sodium nitrite content of 0.6% - 1000 g, table salt - 1800 g, sugar - 200 g, ”PrestoStart FB-CA3” starter bacterial cultures - 30 g, soy sauce - 1000 g, black pepper - 100 g, ascorbic acid - 50 g.EFFECT: invention enables the production of meat snacks from lamb enriched with macroelements, with an optimized mineral and protein profile, and ensures the preservation of the enriching macroelements during meat processing to create a finished product with increased nutritional and biological value.2 cl, 4 dwg, 16 tbl

Description

[0001] The invention relates to the meat industry and represents a full-cycle technology “growing → processing → finished product” for producing meat snacks from lamb enriched with macronutrients.The method involves the intravital enrichment of muscle tissue in Edilbaevskaya sheep by introducing the bifidogenic feed additive "LaktuVet-1" into the diet in the amount of 20 g / head / day for 90 days, sanitizing the carcasses at 0–4 °C with deboning and trimming, freezing pieces weighing 250–300 g at –8 °C for 3–4 hours, followed by cutting into slices 3–4 mm thick, marinating the slices in a mixture of table and nitrite salt (0.6%), sugar, PrestoStart FB-CA3 starter cultures, soy sauce, black pepper and ascorbic acid at 12–18 °C for 14 hours and at 0–4 °C for 10 hours, drying at 50–60 °C for 5–7 hours at an air flow rate of 3–5 m / s, Cooling to 4–8 °C, vacuum packaging and storing finished snacks at 18–20 °C and a relative humidity of no more than 75% without access to light for no more than 90 days.

[0002] The invention relates to the food industry, namely to the technology of producing functional meat snacks from lamb, enriched with bioavailable macronutrients, and can be used in the development of products with increased nutritional value.

[0003] Various technological approaches are known in the field of meat snack production aimed at improving the functional properties and shelf life of products. The most relevant analogs of the present invention are:

[0004] A known method for producing dried meat snacks from boneless meat raw materials (Patent RU 2470529 C1, published on 27.12.2012), includes preparing the raw materials by cutting them into pieces 25–75 mm long, salting with the introduction of starter bacterial cultures (GN-Start PS 76 and Safe LM depending on the type of meat) at a temperature of 2–4 °C for 12–24 hours, soaking in apple cider vinegar, applying spices (pepper, coriander, etc.), drying on special grates at (13 ± 2) °C, relative humidity of 75–80% and air speed of 0.2–0.5 m / s for 36–72 hours, and also packaging in polymer film. The method increases the yield of finished products due to the improved moisture-binding capacity of meat raw materials, suppression of pathogenic microflora without the use of nitrites and smoking, and an extension of shelf life up to 2 months.

[0005] However, the product obtained by this method has some drawbacks: Lack of enrichment of the meat with nutrients during its lifetime – The content of macro- and microelements (Ca, Mg, P, K, etc.) in the finished product is determined solely by the initial levels in the raw material. Lack of information on the origin of the raw meat – the method description does not indicate how the original meat was obtained.

[0006] The animal rearing conditions, feed used, and possible use of functional additives are not disclosed. This prevents an objective assessment of the initial raw material quality, its safety, and the stability of its nutritional properties during processing.

[0007] A method for producing meat chips and a composition for their preparation are known (Patent RU 2727653 C1, published July 22, 2020). The method involves preparing ground meat from turkey, chicken, beef, or pork with the addition of starch, protein components, table salt, spices, and starter cultures. The dough is shaped into a sausage shape, after which it is frozen to approximately -8°C and cut at a temperature just below freezing. The cut cylinders are fed into a drying chamber divided into two zones: the first, at +30°C, is dried until the product begins to ferment, and the second, at +60°C, is brought to a crispy state. The finished chips are packaged in gas-barrier packaging and placed in shipping containers.

[0008] The disadvantages of this method include its inability to enrich the meat with nutrients during its lifespan, and the macro- and micronutrient content of the raw material remains at its original level, as there are no measures to specifically alter its composition during the animal rearing stage. Energy-intensive pre-freezing and the requirement for two-stage freezing and slicing at low temperatures increase the technological complexity and cost. The absence of a vacuum packaging stage and aW adjustment (although packaging is carried out in a gaseous environment) does not provide water activity parameters, nor are additional microbiological stabilization methods for long-term storage provided.

[0009] The objective of the invention is to develop a resource-saving, full-cycle technology for producing functional lamb meat snacks with increased levels of bioavailable macronutrients (Ca, Mg, P, K) through the in vivo modification of sheep muscle tissue composition and optimized raw material processing. This ensures the production of fortified snacks as an end product of the food system.

[0010] The technical result consists in the intravital enrichment of lamb meat with macroelements (Ca, Mg, P, K), improving the growth indicators and meat productivity of Edilbaev sheep, obtaining functional meat raw materials with an optimized mineral and protein profile, ensuring the preservation of enriching elements during meat processing in the form of dried snacks, as well as the creation of a finished product with increased nutritional and biological value.

[0011] The technical result is achieved through a method comprising sequential stages covering both the in-life enrichment of animals and the processing of the resulting meat raw material into a finished product. During the growing and in-life enrichment stage, four-month-old Edilbaev sheep are fed 20 grams of the "LaktuVet-1" feed additive daily per head for 90 days (from day 120 to day 210 of life).

[0012] "LaktuVet-1" is a dry concentrate combining prebiotic and mineralizing properties. It contains 14.5-21.0% lactulose and 25-30% lactose, which act as prebiotics, as well as a mineral complex with a total weight of 16.0%, including calcium, magnesium, potassium, phosphorus, and sodium. The supplement is produced from milk molasses through heat treatment, lactose isomerization to lactulose, and drying (developed by the Engineering Center of the North Caucasus Federal University and the Stavropolsky Metallurgical Plant).

[0013] After slaughter, the meat is processed. During the preparatory stage, the carcasses are sanitized, including the removal of dirt, hair, and blood. Then, they are deboned and trimmed at 0-4°C, removing tendons, excess fat, and bone fragments. The meat is then cut into 250-300 gram pieces, frozen at -8°C for 3-4 hours, and then sliced ​​into 3-4 mm thick slices. At the marinating stage, the meat is treated with a marinade mixture that includes: 1800 grams of table salt (1.8%), 1000 grams of nitrite salt (0.6% sodium nitrite), 200 grams of sugar (0.2%), 30 grams of starter bacterial cultures (0.03%, preferably PrestoStart FB-CA3), 1000 grams of soy sauce (1.0%), 100 grams of black pepper (0.1%) and 50 grams of ascorbic acid (0.05%) per 100 kilograms of lamb.Marinating is carried out in two stages: first for 14 hours at a temperature of 12-18°C, then for another 10 hours at a temperature of 0-4°C. After marinating, drying takes place: the meat slices are evenly distributed on mesh trays and dried at a temperature of 50-60°C using a convective air flow of 3-5 meters per second for 5-7 hours. The product is then cooled to an internal temperature of 4-8°C. The final stage is packaging: the meat snacks are sealed in vacuum packaging, labeled in accordance with the requirements of the technical regulations of the Customs Union TR CU 022 / 2011, and stored at a temperature of 18-20°C and a relative humidity of no more than 75%, away from light, for a period not exceeding 90 days.

[0014] Implementation of the invention:

[0015] The study involved 4-month-old Edilbaev sheep, which were tested with the feed additive "LaktuVet-1" at a dose of 20 g per animal. The control and experimental groups were formed using the principle of analog pairs. Animals in the experimental group received the additive daily for 90 days, along with a standard diet (oats, barley, and water). The control group received a standard diet (oats, barley, and water). During the experiment, live weight gain, slaughter and meat characteristics, as well as morphological and biochemical blood parameters were recorded. Upon completion of the study, it was established that the use of "LaktuVet-1" ensured a statistically significant improvement in productivity and meat quality, and also had a positive effect on mineral and protein metabolism in Edilbaev sheep. The experimental design is presented in Table 1.

[0016] Table 1

[0017] Experimental Scheme

[0018] Name Experimental group Control group Diet Traditional feed + "Laktuvet-1" Traditional food

[0019] The growth and development of animals was assessed by individual weighing: the initial weighing was carried out at the beginning of the experiment, at the age of four months, and subsequent weighings were carried out monthly throughout the entire observation period.

[0020] Figure 1 shows how the live weight of Edilbaevskaya sheep changed in two groups (control and experimental) over 90 days: from day 120 of life (approximately 4 months) to day 210 of life. The diagram clearly demonstrates how the LaktuVet-1 supplement (20 g / kg of feed) affected weight gain.

[0021] Four months of age (120 days of life) was considered the initial (baseline) starting point. On the same day, simultaneously with the first weighing, the administration of the feed additive "LaktuVet-1" was initiated in the experimental group. The initial live weight values ​​were virtually identical: 35.21 ± 0.22 kg in animals of the control group and 35.34 ± 0.21 kg in the experimental group, which allows us to consider the starting conditions comparable. The following weighings were conducted on the 30th, 60th, and 90th days of the experiment (the 150th, 180th, and 210th days of life, respectively) after the start of supplement administration.

[0022] On the 30th day of the experiment (the 150th day of life), a statistically significant increase in live weight was recorded in the experimental group of five-month-old sheep compared to the control group: 39.61±0.23 kg versus 38.79±0.25 kg, corresponding to an increase of 2.1% (P < 0.05). This indicates the initial biostimulating effect of the feed additive "LaktuVet-1."

[0023] On the 60th day of the experiment (180th day of life), the live weight of six-month-old sheep in the experimental group increased by 3.5% compared to the control group and was 44.05±0.28 kg versus 42.57±0.26 kg (P<0.001).

[0024] On day 90 of the experiment (day 210 of life), weight gain peaked: in the experimental group, it was 48.62±0.31 kg, 4.7% higher than in the control group (46.44±0.35 kg) (P<0.001). At this stage, the effect of the feed additive was most pronounced, confirming its effectiveness with long-term use.

[0025] The absolute increase in live weight over the entire 90-day study period was 11.23±0.42 kg in animals of the control group and 13.28±0.38 kg in the experimental group. The increase in weight was 18.3% higher compared to the control (P<0.001), which indicates its positive effect on animal productivity.

[0026] During the experiment, the main chemical parameters of meat from animals in the experimental and control groups were analyzed. The results are presented in Table 2 and allow us to assess how the introduction of a bifidogenic supplement into the diet affected the chemical composition and nutritional value of meat. Samples from five animals from each group were collected for analysis of the chemical composition and macronutrient content.

[0027] Table 2

[0028] Chemical composition of meat samples (n = 5), %

[0029] Group Moisture Protein Fat Ash Caloric content kcal / 100g Experienced 71,5±0,5 19,7±0,20 7,1±0,15* 1,6±0,10 142,7±2,8 Control 71,4±0,5 19,4±0,18 7,6±0,12 1,4±0,12 146,0±2,6

[0030] Note: * statistical significance of differences between the control and experimental groups (* P < 0.05)

[0031] The moisture content in the experimental group was 71.5±0.5%, which was 0.14% higher than the control value of 71.4±0.5% (P>0.05).

[0032] The protein level in the experimental group was 19.7±0.20%, which is 1.55% higher than in the control - 19.4±0.18% (P>0.05).

[0033] The fat content decreased by 6.58% and was 7.1±0.15% versus 7.6±0.12% in the control (P<0.05).

[0034] The ash concentration in the experimental group was 1.6±0.10%, which was 14.29% higher than the control level of 1.4±0.12% (P>0.05).

[0035] The energy value in the experimental group was 142.7±2.8 kcal, which is 2.26% lower than the control - 146.0±2.6 kcal (P>0.05).

[0036] The amino acid profile of the meat samples of Edilbaevskaya sheep is presented in Table 3.

[0037] Table 3

[0038] Comparative characteristics of the amino acid composition of meat samples in the experimental and control groups (n = 5)

[0039] Amino acids (g / 100 g meat) Control group Experimental group Valin 0,819±0,025 0,831±0,026 Isoleucine 0,792±0,024 0,812±0,025 Leucine 1,118±0,035 1,141±0,036 Lysine 1,242±0,042 1,264±0,041 Methionine 0,349±0,011 0,359±0,013 Threonine 0,699±0,022 0,715±0,020 Tryptophan 0,205±0,011 0,218±0,012 Phenylalanine 0,603±0,019 0,616±0,018 Aspartic acid 1,344±0,042 1,345±0,041 Glutamic acid 2,463±0,092 2,481±0,095 Serene 0,661±0,020 0,683±0,022 Oxyproline 0,286±0,009 0,291±0,008 Proline 0,738±0,023 0,757±0,024 Cystine 0,211±0,008 0,214±0,009 Glycine 0,873±0,027 0,893±0,026 Alanine 0,998±0,031 1,015±0,032 Tyrosine 0,515±0,018 0,531±0,019 Histidine 0,476±0,015 0,483±0,016 Arginine 1,003±0,031 1,023±0,032 Total amino acids, g 15,40±0,14 15,67±0,14

[0040] The total amino acid content in the experimental group was 15.67±0.14 g / 100 g, which is 1.8% higher than the value obtained in the control group - 15.40±0.14 g / 100 g (P> 0.05). A tendency towards an increase in the levels of individual amino acids was noted: tryptophan increased by 6.3%, methionine - by 2.9%, serine - by 3.3%, threonine - by 2.3%. Among the replaceable amino acids, the greatest increase was observed for proline - 2.6% and tyrosine - 3.1%.

[0041] An analysis of the content of macroelements in the muscle tissue of animals in the control and experimental groups was carried out (Figure 2).

[0042] The calcium concentration in the experimental group increased by 55.1% to 15.2±0.8 mg / 100 g versus 9.8±0.7 mg / 100 g in the control group (P<0.001).

[0043] The phosphorus level in the experimental group increased by 27.3% to 210±10.0 mg / 100 g versus 165±9.0 mg / 100 g in the control (P<0.01).

[0044] The magnesium concentration increased by 40% to 28±1.4 mg / 100 g versus 20±1.2 mg / 100 g in the control group (P<0.01).

[0045] The potassium level in the experimental group was 350±15.0 mg / 100 g, which was 12.9% higher than 310±14.0 mg / 100 g in the control (P<0.05).

[0046] The difference in sodium content (65.5 ± 3.9 mg / 100 g vs. 61 ± 3.5 mg / 100 g) was not statistically significant (P > 0.05).

[0047] Data on the content of microelements and B vitamins in meat samples are given in Table 4.

[0048] Table 4

[0049] Trace element and vitamin composition of lamb muscle tissue samples (n = 5)

[0050] Indicator Control group Experimental group B vitamins B1, mg 0,11±0,03 0,12±0,03 B2, mg 0,36±0,09 0,39±0,10 B3, mg 6,1±1,21 6,2±1,23 B5, mg 0,24±0,04 0,29±0,05 B6, mg 0,13±0,013 0,16±0,013 B9, mcg 22,12±2,5 23,1±2,6 Microelements Zinc, mg / 100 g 3,8±0,5 4,0±0,6 Iron, mg / 100 g 1,9±0,2 2,1±0,24

[0051] An analysis of the vitamin and microelement composition of lamb muscle tissue revealed that the concentrations of B vitamins (thiamine - B1, riboflavin - B2, niacin - B3, pantothenic acid - B5, pyridoxine - B6, folic acid - B9), as well as microelements (zinc, iron) in the control and experimental groups were within the reference values ​​characteristic of the meat of young sheep. At the same time, a tendency towards an increase in the content of all the studied vitamins and microelements was noted in the experimental group. However, the differences between the groups did not reach the level of statistical significance (P> 0.05).

[0052] To further study the effects of the feed additive "LaktuVet-1," a quantitative analysis of the mass fraction of lead, cadmium, and arsenic in lamb muscle tissue was conducted for three samples from the control and experimental groups (Table 5). Heavy metals are a group of toxic elements that can accumulate in animal tissue and adversely affect human health when contaminated food is consumed.

[0053] Table 5

[0054] Heavy metal concentration (n=3)

[0055] Toxic elements, mg / kg Groups Permissible levels, mg / kg, no more than Regulatory documents on testing methods Experienced Control Result Lead (Pb) 0,02±0,002 0,03±0,003 0,5 GOST 30178-96 Cadmium (Cd) less than 0.01 less than 0.01 0,05 Arsenic (As) less than 0.01 less than 0.01 0,1 GOST R 51766-2001

[0056] It was established that the content of toxic elements in the samples studied did not exceed the maximum permissible levels established by technical regulation CU 034 / 2013 “On the safety of meat and meat products”.

[0057] In the control group, lead levels were 0.03 ± 0.003 mg / kg, while in the experimental group, they were 0.02 ± 0.002 mg / kg, which does not exceed the established maximum permissible concentrations (MPCs) for this element. Lead is one of the most dangerous toxic elements, capable of accumulating in the organs and tissues of animals, negatively impacting human health when contaminated meat is consumed.

[0058] The concentrations of cadmium and arsenic in both samples were below the detection limit of 0.01 mg / kg.

[0059] Monitoring the microbiological safety of meat is a crucial step in assessing product quality. During the experiment, the presence of potentially hazardous microorganisms in meat samples was analyzed (Table 6).

[0060] Table 6

[0061] Microbiological indicators of meat (n = 3), CFU / g

[0062] Name of the indicator Experimental group Control group Coliform bacteria (CGB) not found not found Escherichia coli bacteria, CFU / g not found not found Staphylococcus aureus, CFU / g not found not found Pathogenic microorganisms, including Salmonella spp., in 25 g not found not found Listeria monocytogenes, 25 g not found not found Sulfite-reducing bacteria of the genus Clostridium, CFU / 0.01 g not found not found

[0063] It was established that coliform bacteria (CGB), Escherichia coli, Staphylococcus aureus, pathogenic microorganisms including Salmonella spp. and Listeria monocytogenes, as well as sulfite-reducing Clostridia of the genus Clostridium were not detected in the control and experimental groups. All microbiological parameters tested comply with the sanitary and hygienic requirements regulated by TR CU 021 / 2011 and SanPiN 2.3.2.1078-01.

[0064] Lamb from two groups of animals was used to produce the snacks: the experimental group, raised with the bifidogenic feed additive "LaktuVet-1," and the control group, raised without it. As previously shown, the meat from the experimental group had a higher macronutrient content and improved biochemical parameters, indicating its high quality as a raw material. Furthermore, its improved organoleptic properties and stable microbiological parameters make this lamb a promising raw material for the production of meat snacks.

[0065] Taking into account modern requirements for food quality and safety, the production technology for lamb meat snacks was optimized. The technology utilizes starter cultures, gentle processing methods, and hermetically sealed vacuum packaging, ensuring a product with superior flavor and a long shelf life. The production flow chart for "Izyashchennye" snacks is shown in Figure 3.

[0066] The first stage of technological processing is the sanitization of carcasses. At this stage, surface contaminants, hair residue, blood, and excess fat are removed under running water.

[0067] The carcasses are then hung for 15 minutes to remove excess moisture. Deboning is performed using specialized knives or equipment in a refrigerated room (0-4°C) to prevent spoilage.

[0068] The next step is trimming—removing tendons, connective tissue, membranes, excess fat, and blood vessels, which improves the tenderness of the meat and the quality of the product. A visual inspection is then performed to ensure the absence of bone fragments, tendons, and foreign matter. If necessary, individual pieces are washed again. The meat is cut into large pieces weighing 250-300 g and frozen in a freezer at -8°C for 3-4 hours.

[0069] After freezing, slices are cut on an automatic slicer into 3-4 mm thick slices in a room with a temperature of 0-4°C.

[0070] Then the raw materials are salted with the following ingredients according to the recipe (Table 7): premium lamb, soy sauce, table salt, nitrite salt (0.6%), starter bacterial cultures “PrestoStart FB-CA3”, sugar, black pepper and ascorbic acid.

[0071] The salting process takes place at a temperature of 12-18°C (warm maturation) for 14 hours, after which the product is kept in a refrigerator at a temperature of 0-4°C for 10 hours.

[0072] Table 7

[0073] Lamb Meat Snacks Recipe

[0074] Prescription component For 100 kg of lamb Per 100 kg of finished product Per 100 g of finished product, g main raw materials: kg G Premium lamb 100 96 96,00 additives, g Table salt 1800 1718 1,718 Nitrite salt (0.6%) 1000 960 0,96 White sugar 200 190 0,19 Starter cultures "PrestoStart FB-CA3" 30 29 0,029 Soy sauce 1000 960 0,96 Black pepper 100 96 0,096 Ascorbic acid 50 47 0,047 Total additives 4180 4012 4,01 Weight of the batch 104 180 100 000 100,00

[0075] Then the marinated pieces are laid out on mesh trays in a single layer without touching each other and dried in a drying oven at a temperature of 50-60°C for 5-7 hours. The convective air flow speed is 3-5 m / s.

[0076] After drying, the product is cooled at 4-8°C until the internal temperature equalizes. After cooling, the snacks are vacuum-packed, which is the final step in the technological process. Vacuum packaging is designed to create an oxygen-free environment, which slows down oxidation processes and the growth of microorganisms, and significantly extends the shelf life of meat snacks without losing their flavor and organoleptic properties.

[0077] After packaging, the product is labeled in accordance with the current requirements of TR CU 022 / 2011, ensuring compliance with food product regulations and standards. The labeling includes mandatory information on the composition, expiration date, storage conditions, and other important parameters. Compliance with labeling requirements is an important part of the quality control system, ensuring transparency of the production process and easy product traceability should any issues arise.

[0078] Store in a dark place at a temperature of 18-20°C and a relative humidity of no more than 75%. Shelf life is 90 days.

[0079] To comprehensively assess the nutritional and consumer value of the finished product, an analysis of the chemical composition of lamb meat snacks dried at 60°C was carried out, during which the content of moisture, protein, fat and ash was determined, and their energy value was calculated (Table 8).

[0080] Table 8

[0081] Chemical composition of marinated raw materials and meat snacks from lamb

[0082] Sample name Name of the indicator Mass fraction of moisture, % Mass fraction of protein, % Mass fraction of fat, % Ash content, % Energy value, kcal Marinated meat raw materials before drying (experienced) 70,7±0,5 20,1±0,20 7,1±0,15 2,1±0,10 144,3 Marinated meat raw materials before drying (control) 70,9±0,48 19,7±0,19 7,6±0,16 1,8±0,12 147,2 A prototype (snacks "Elegant") after drying 23,9±0,25 55,0±0,45 13,6±0,15 7,5±0,10 342,4 Control sample (snacks) after drying 24,1±0,28 54,3±0,44 14,6±0,16 7,0±0,11 348,6

[0083] After seven hours of convection drying at 60°C, differences in chemical composition remained between the experimental and control meat snack samples. Specifically, the experimental sample obtained from meat from animals raised with the feed additive contained more protein—55.0% versus 54.3% in the control sample, representing a relative increase of 1.3%.

[0084] The mass fraction of ash was also higher - 7.5% compared to 7.0% in the control, that is, by 7.1%.

[0085] At the same time, the fat content in the test sample was lower (13.6% versus 14.6%), which corresponds to a decrease of 6.9%.

[0086] A slight decrease in moisture content (23.9% versus 24.1%) was also observed in the experimental group.

[0087] The energy value of snacks made from the experimental raw materials was slightly lower (342.4 kcal versus 348.6 kcal), likely due to the lower fat content. These differences indicate improved nutritional density and a more favorable nutrient profile of meat snacks when using the test additive.

[0088] The yield of the finished product after drying was 37.9±0.6% for the experimental sample and 38.3±0.6% for the control sample. This slight difference may be due to the higher fat content of the control sample, which contributes to less weight loss during moisture removal.

[0089] To comprehensively assess the nutritional value of meat snacks, in addition to the basic indicators of chemical composition and energy value, a study of the mineral profile of the control and test samples was conducted (Table 9). Particular attention was paid to the content of macronutrients (calcium, magnesium, phosphorus, potassium, sodium), the concentration of which in the original raw materials of the test sample was increased through the use of a feed additive in the animal diet. In addition, for each macro- and micronutrient, the degree of satisfaction of the daily requirement of an adult was calculated: the nutrient content in 100 g of the product was compared with the recommended intake, which made it possible to express the body's supply as a percentage.

[0090] Table 9

[0091] Mineral composition of lamb meat snacks and their share in the daily requirement of an adult

[0092] Mineral substance The "Graceful" prototype Control sample Daily intake (adults) % of daily value (Experimental sample) % of daily value (Control sample) Calcium (Ca), mg 35,92±1,1 23,53±0,98 1000 3,6 2,4 Magnesium (Mg), mg 65,18±1,9 47,29±1,62 400 16,3 11,8 Phosphorus (P), mg 496,72±13,57 396,23±12,24 700 71,0 56,6 Potassium (K), mg 814,7±20,38 733,29±19,11 3500 23,3 20,9 Sodium (Na), mg 1266,6±14,61 1259,4±14,55 no more than 2300 55,1 54,8 Zinc (Zn), mg 4,46±0,16 4,12±0,16 11 40,5 37,5 Iron (Fe), mg 2,97±0,08 2,86±0,08 18 (female) / 8 (male) 16.5 (female), 37.1 (male) 15.9 (female), 35.8 (male)

[0093] The calcium content in the test sample was 35.92±1.10 mg / 100 g, which is 52.7% higher than in the control sample (23.53±0.98 mg / 100 g). The test sample provides 3.6% of the daily calcium requirement, while the control sample provided 2.4%.

[0094] The magnesium content in the test sample reached 65.18±1.91 mg / 100 g, which is 37.8% higher than the control sample (47.29±1.62 mg / 100 g). The test sample provides 16.3% of the daily value, while the control sample provided 11.8%.

[0095] The phosphorus concentration in the test sample was 496.72±13.57 mg / 100 g, which is 25.4% higher than that of the control sample (396.23±12.24 mg / 100 g). The test sample covers 71.0% of the daily phosphorus requirement, while the control sample covers 56.6%.

[0096] The potassium content in the test sample was 814.75±20.38 mg / 100 g, 11.1% higher than in the control sample (733.29±19.11 mg / 100 g). The test sample provided 23.3% of the daily value, while the control sample provided 20.9%.

[0097] The sodium content in the test sample was 1266.6±14.61 mg / 100 g versus 1259.4±14.55 mg / 100 g in the control sample, which corresponds to an increase of 0.6%. The test sample provides 55.1% of the maximum permissible daily intake, while the control sample provides 54.8%.

[0098] The zinc level in the test sample was 4.46±0.16 mg / 100 g, which is 8.3% higher than the control sample (4.12±0.16 mg / 100 g). The test sample provides 40.5% of the daily zinc requirement, while the control sample provided 37.5%.

[0099] The iron content in the test sample was 2.97±0.08 mg / 100 g, which is 3.8% higher than the control sample (2.86±0.08 mg / 100 g). The test sample covers 16.5% of the daily value for women and 37.1% for men, while the control sample provides 15.9% and 35.8%, respectively.

[0100] The increase in the concentration of macroelements in the test samples can be explained by two factors at once: firstly, the initially higher content of mineral substances in the raw materials used, established at the previous stage of the study, and secondly, a decrease in the mass fraction of moisture after drying (to 23.9%), which contributes to the concentration of all dry substances, including mineral components.

[0101] To assess the B vitamin content of the product, an analysis was conducted, the results of which are presented in Table 10. The degree of satisfaction of the daily requirement of adults was also calculated: the content of each vitamin in 100 g of the product was compared with the recommended norm and expressed as a percentage, which allows us to determine the proportion of the daily requirement covered by lamb meat snacks.

[0102] Table 10

[0103] Vitamin composition of lamb meat snacks

[0104] Mineral substance The "Graceful" prototype Control sample Daily intake (adults) % of daily value (Experimental sample) % of daily value (Control sample) B1 (thiamine), mg 0,15±0,03 0,14±0,03 1,2 12,5% 11,7% B2 (riboflavin), mg 0,38±0,08 0,35±0,07 1,3 29,2% 26,9% B3 (niacin), mg 6,9±1,4 6,8±1,3 16 43,1% 42,5% B5 (pantothenic acid), mg 0,45±0,07 0,42±0,06 5 9,0% 8,4% B6 (pyridoxine), mg 0,26±0,04 0,24±0,04 1,7 15,3% 14,1% B9 (folic acid), mcg 32,5±3,8 30,1±3,5 400 8,1% 7,5%

[0105] Differences in B vitamin content between the control and experimental samples were insignificant. Thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, and folate profiles were similar in both groups and ranged from 7-45% of the recommended daily intake, indicating a balanced B vitamin content in the meat snacks. In addition to vitamin composition, the amino acid profile is an important criterion for assessing the nutritional value of a product. Table 11 presents the amino acid content of the meat snacks.

[0106] Table 11

[0107] Amino acid composition of lamb meat snacks

[0108] Amino acids g / 100 g Control sample The "Graceful" prototype Valin 2,27±0,07 2,26±0,07 Isoleucine 2,20±0,07 2,22±0,07 Leucine 3,11±0,10 3,14±0,10 Lysine 3,46±0,12 3,47±0,11 Methionine 0,98±0,04 0,99±0,04 Threonine 1,96±0,06 1,96±0,06 Tryptophan 0,60±0,03 0,60±0,03 Phenylalanine 1,70±0,05 1,71±0,05 Aspartic acid 3,68±0,11 3,68±0,11 Glutamic acid 6,76±0,26 6,81±0,26 Serene 1,87±0,06 1,88±0,06 Oxyproline 0,80±0,02 0,81±0,02 Proline 2,07±0,06 2,08±0,06 Cystine 0,59±0,02 0,59±0,02 Glycine 2,44±0,07 2,46±0,07 Alanine 2,79±0,09 2,81±0,09 Tyrosine 1,44±0,05 1,45±0,05 Histidine 1,33±0,04 1,34±0,04 Arginine 2,81±0,09 2,82±0,09 Total amino acids, g 42,8±0,4 43,1±0,4

[0109] The content of all essential amino acids in the control and test samples is comparable. Minor differences identified for individual amino acids, such as proline, alanine, and histidine, do not exceed acceptable biological fluctuations and are not statistically significant. The total amino acid content deserves special attention: in the control sample, it was 42.8±0.4 g / 100 g, while in the test sample it was 43.1±0.4 g / 100 g. This difference is within the analytical error, suggesting that the amino acid profile of the product is stable after heat treatment. Meat snacks are known to have a long shelf life. Therefore, we studied the concentrations of minerals and vitamins in "Izyashchennye" snacks after three months of storage (Table 12).

[0110] Table 12

[0111] Changes in the vitamin and mineral composition of meat snacks after 3 months of storage

[0112] Component Original meaning (prototype) "Elegant" After 3 months of storage Losses (%) Magnesium (Mg) 65,18±1,9 58,21±1,7 10,71 % Phosphorus (P) 496,72±13,57 459,76±12,57 7,4 % Calcium (Ca) 35,92±1,1 28,80±0,88 19,84 % Potassium (K) 814,7±20,38 672,90±16,84 17,4 % Sodium (Na) 1266,6±14,61 1136,50±13,11 10,3 % Zinc (Zn) 4,46±0,16 3,91±0,14 12,4 % Iron (Fe) 2,97±0,08 2,63±0,07 11,45 % B1 (thiamine) 0,15±0,03 0,125±0,025 16,5 % B2 (riboflavin) 0,38±0,08 0,35±0,07 7,89 % B3 (niacin) 6,9±1,4 6,27±1,27 9,1 % B5 (pantothenic acid) 0,45±0,07 0,37±0,06 17,78 % B6 (pyridoxine) 0,26±0,04 0,22±0,03 15,1 % B9 (folic acid), mcg 32,5±3,8 27,1±3,2 16,7%

[0113] It was established that the losses of all the components studied - both macro- and microelements (Ca, Mg, P, K, Na, Zn, Fe), and water-soluble vitamins (B1, B2, B3, B5, B6, B9) - did not exceed 20% of the original level, which confirms the good preservation of the nutritional value of the product.

[0114] Minerals showed the expected resistance to degradation: the content of magnesium (10.7%), phosphorus (7.4%), sodium (10.3%), zinc (12.4%) and iron (11.45%) decreased within 7.4-12.4%. The most pronounced changes were observed in the content of calcium (19.84%), potassium (17.4%), pantothenic acid (17.8%) and folate (16.7%).

[0115] B vitamins, despite their heat and photosensitivity, were preserved at satisfactory levels. The greatest losses were observed for thiamine (16.5%) and pantothenic acid (17.8%), but they did not exceed 18%, which is acceptable for products in sealed packaging with limited oxygen access. Therefore, maintaining near-optimal storage conditions (low humidity, vacuum or modified atmosphere, protection from light) allows meat snacks to retain most of their vitamin and mineral value for three months.

[0116] The study involved an organoleptic evaluation of experimental and control samples of meat snacks dried at 60°C. The evaluation was conducted by faculty from the Department of Livestock Production and Processing Technology at Vavilov University using a 9-point scale (1 = extremely low quality, 9 = excellent). Comparative characteristics of the samples based on key sensory parameters are presented in Figure 4.

[0117] The average score of the control sample was 7.4 points, while the experimental sample received 7.62 points, indicating that the product was received positively by the tasting committee.

[0118] The superiority of the test sample in aroma (7.8 - test sample, 7.6 - control) and flavor (7.7 - test sample, 7.3 - control) is likely due to its slightly lower fat content, which allowed for more pronounced tonal nuances of the lamb aroma to emerge: the fat phase is responsible for the transfer and retention of volatile aromatic compounds characteristic of this type of raw material. Both samples fully comply with regulatory requirements for organoleptic properties and demonstrate high consumer appeal.

[0119] Based on the evaluation results, Table 13 was compiled, which presents comparative characteristics of the samples according to the main sensory indicators: appearance, color, taste, aroma and consistency.

[0120] Table 13

[0121] Organoleptic properties of lamb meat snack samples

[0122] Parameter Control sample Prototype Appearance Evenly sliced ​​into 3-4 mm thick slices, without damage Even slices of 3-4 mm with neat cuts Color Dark brown, typical of cured meat products Dark brown, uniform over the entire surface Taste Harmonious, moderately salty, with a distinct meaty aftertaste Balanced meaty flavor with a slight saltiness Aroma Characteristic of lamb, with minimal spicy notes A distinct meaty aroma with distinct hints of black pepper Consistency Dense, elastic, maintains integrity when bent Elastic, slightly softer, does not crumble

[0123] Both lamb snack samples were found to have high organoleptic properties. The experimental sample had a more pronounced spicy aroma and a more balanced meat flavor. Other parameters—appearance, color, and consistency—were virtually identical between the two samples.

[0124] Thus, a comprehensive study of the organoleptic properties of lamb meat snacks dried at 60°C confirmed the high consumer value of the developed product based on enriched raw materials.

[0125] Peroxide and acid values ​​were determined at the beginning of the experiment (on day 0) and at the end of the 90-day storage period. Samples were vacuum-packed and stored at room temperature (18-20°C) and 60-65% humidity. Concurrently, the samples underwent microbiological testing. The results for acid and peroxide values ​​over time are presented in Table 14.

[0126] Table 14

[0127] Oxidative spoilage indicators of lamb meat snacks during storage

[0128] Shelf life, days The "Graceful" prototype Control sample Acid number (AN), mg KOH / g Peroxide value (PV), mmol active oxygen / kg Acid number (AN), mg KOH / g Peroxide value (PV), mmol active oxygen / kg 0 0,24±0,04 0,61±0,04 0,22±0,04 0,64±0,04 90 2,97±0,1 3,12±0,12 2,92±0,1 3,16±0,12

[0129] It was found that during the storage of lamb meat snacks, the oxidative spoilage indicators changed insignificantly. The acid number, which characterizes the degree of lipid hydrolysis, gradually increased during storage, but after 90 days it was 2.97±0.1 mg KOH / g fat (test sample) and 2.92±0.1 mg KOH / g fat (control sample), and the peroxide number, which reflects the initial stage of lipid oxidation, reached 3.12±0.12 and 3.16±0.12 mmol active oxygen / kg, respectively, which is significantly lower than the established hygienic standards: 4.0 mg KOH / g fat and 10.0 mmol active oxygen / kg, regulated by SanPiN 2.3.2.1078-01.

[0130] Microbiological indicators of meat snack samples during storage at a temperature of +20°C are presented in Table 15.

[0131] Table 15

[0132] Microbiological test results after 90 days of storage

[0133] Name of the indicator The "Graceful" prototype Control sample Coliform bacteria (CGB) in 0.1 g not found not found Escherichia coli bacteria, in 1 g not found not found Staphylococcus aureus, 1 g not found not found Pathogenic microorganisms, including Salmonella spp., in 25 g not found not found Listeria monocytogenes, 25 g not found not found Sulfite-reducing bacteria of the genus Clostridium, CFU / 0.01 g not found not found

[0134] During three months of storage of meat snacks at 18-20°C, no pathogenic or opportunistic microorganisms were detected in any of the samples. This confirms the reliability and effectiveness of vacuum packaging and controlled storage conditions in preventing microbiological spoilage.

[0135] This creates conditions favorable for the development of lactic acid bacteria, which, in turn, inhibit the growth of pathogens by producing organic acids and lowering the pH. Thus, vacuum packaging helps extend shelf life and ensure the microbiological safety of products.

[0136] The mass fraction of moisture and water activity (aW) of meat snack samples were measured in laboratory conditions before and after 7-hour convection drying at 50-60°C, the obtained data are presented in Table 16.

[0137] Table 16

[0138] Changes in the physicochemical properties of a product during convection drying at different temperature conditions

[0139] Raw meat before drying Sample Temperature, °C Moisture, % Water activity (aW) experienced - 70,7±0,5 0,964±0,003 control - 70,9±0,5 0,965±0,003 convection drying at various temperature conditions Indicators at the end of drying (7 hours) experienced 50°C 29,0±0,33 0,797±0,005 control 29,1±0,35 0,795±0,006 experienced 55°C 26,7±0,3 0,791±0,004 control 27,8±0,3 0,793±0,005 experienced 60°C 23,9±0,25 0,756±0,004 control 24,1±0,28 0,758±0,004

[0140] After 7 hours of convection drying at 50-60°C, all samples showed significant reductions in moisture content and water activity (aW). Even at the minimum temperature (50°C), aW values ​​dropped below the critical level of 0.85, which is an important factor preventing the growth of pathogenic microorganisms and ensuring the microbiological stability of the product.

Claims

1. A method for producing meat snacks from lamb, characterized by the fact that it involves the use of meat from Edilbaevskaya sheep, enriched during their lifetime with the macroelements Ca, Mg, P and K, while the muscle tissue of the sheep is enriched during their lifetime by introducing the bifidogenic feed additive "LaktuVet-1" into their diet, followed by sanitization of carcasses after slaughter, deboning and trimming at a temperature of 0-4 ° C, cutting the resulting meat into pieces weighing 250-300 g, freezing the pieces at -8 ° C for 3-4 hours, cutting the frozen pieces into slices 3-4 mm thick, two-stage marinating of the slices in a marinade mixture including at least a nitrite salt with a sodium nitrite content of 0.6%: first at 12-18 ° C for 14 hours, then at 0-4°C for 10 hours, drying the marinated slices at 50-60°C and a convective flow speed of 3-5 m / s for 5-7 hours, cooling the dried snacks to 4-8°C, vacuum packaging the cooled snacks, storing the packaged snacks at 18-20°C,relative humidity of no more than 75% and without access to light for no more than 90 days, 2. The method for producing meat snacks from lamb according to paragraph 1, characterized in that the additive "LaktuVet-1" is administered to Edilbaevskaya sheep at a dose of 20 g per head per day for 90 days, and the marinade mixture contains, per 100 kg of lamb: nitrite salt with a sodium nitrite content of 0.6% - 1000 g, table salt - 1800 g, sugar - 200 g, starter bacterial cultures "PrestoStart FB-CA3" - 30 g, soy sauce - 1000 g, black pepper - 100 g, ascorbic acid - 50 g.

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