atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-3-14-18atu-1393Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYТехнология переработки костей крупного рогатого скота в мясокостную пасту и исследование качественных показателейTechnology of processing cattle bones into meat and bone paste and the study of quality indicatorshttps://orcid.org/0000-0003-0062-6997БайкадамоваА. М.BaikadamovaA. M.

071412, г. Семей, ул. Глинки 20А

071412, Semey, 20A Glinka str.

asemgul93@yandex.ruhttps://orcid.org/0000-0002-9607-1684КакимовА. К.KakimovA. K.

071412, г. Семей, ул. Глинки 20А

071412, Semey, 20A Glinka str.

bibi.53@mail.ruhttps://orcid.org/0000-0003-4862-3293СуйчиновА. К.SuychinovA. K.

071410, г. Семей, ул. Байтурсынова, 29

071410, Semey, 29 Baitursynova str.

asuychinov@gmail.comhttps://orcid.org/0000-0002-8556-9954ЕсимбековЖ. С.YessimbekovZh. S.

071410, г. Семей, ул. Байтурсынова, 29

071410, Semey, 29 Baitursynova str.

ezhanibek@mail.ruhttps://orcid.org/0000-0001-9200-2780РахымбайД.RakhymbayD.

071412, г. Семей, ул. Глинки 20А

071412, Semey, 20A Glinka str.

НАО «Университет имени Шакарима города Семей»КазахстанNPJSC "Shakarim University of Semey"KazakhstanСемипалатинский филиал ТОО «КазНИИ ППП»Казахстан"Semey branch of Kazakh RIPFI" LLPKazakhstan202308092023131418Copyright © Байкадамова А.М., Какимов А.К., Суйчинов А.К., Есимбеков Ж.С., Рахымбай Д., 20232023Байкадамова А.М., Какимов А.К., Суйчинов А.К., Есимбеков Ж.С., Рахымбай Д.Baikadamova A.M., Kakimov A.K., Suychinov A.K., Yessimbekov Z.S., Rakhymbay D.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1393

Утилизация костей – одна из важных задач для современных мясоперерабатывающих предприятий, направленная на ответственное потребление и уменьшение количества пищевых отходов в мясной промышленности. Цель исследования – изучение физико-химических, микробиологических показателей пищевой безопасности полученной мясокостной пасты. В работе представлена технология переработки костей крупного рогатого скота в мясокостную пасту. Осуществлены физико-химические анализы, на 100 г обнаружено содержание белка более 10 г, жира более 6 г, углеводов менее 1 г. Микробиологические исследования и анализ пищевой безопасности мясокостной пасты, осуществленные на базе аккредитованных лабораторий согласно методикам ГОСТ доказывают соответствие мясокостной пасты требованиям, предъявляемым к мясным продуктам. Содержание КМАФАнМ менее 1*105 КОЕ/г, бактерии группы кишечной палочки не обнаружено. Исследована технология получения мясокостной пасты из реберных костей КРС. При проведении микроструктурного анализа обнаружены наличие костных пластин, имеющих размер до 1 мм. Таким образом, согласно технологии переработки костей, получена мясокостная паста, пригодная для применения в технологии мясных продуктов с целью обогащения минеральными и белковыми веществами. Обнаружена необходимость более глубокого измельчения костных частиц.

Bone disposal is one of the important tasks for modern meat processing enterprises aimed at responsible consumption and reducing the amount of food waste in the meat industry. The purpose of the study is to study the physico-chemical, microbiological and food safety indicators of the obtained meat and bone paste. The paper presents the technology of processing cattle bones into meat and bone paste. Physico-chemical analyses were carried out, a protein content of more than 10 g, fat of more than 6 g, carbohydrates of less than 1 g was detected per 100 g. Microbiological studies and analysis of the food safety of meat and bone paste carried out on the basis of accredited laboratories according to GOST methods prove that meat and bone paste meets the requirements for meat products. The content of QMA&OAMO is less than 1*105 CFU/g, the content of bacteria of the E. coli group was not detected. The technology of obtaining meat and bone paste from the rib bones of cattle has been studied. Microstructural analysis revealed the presence of bone plates with a size of up to 1 mm. Thus, according to the technology of bone processing, a meat and bone paste was obtained suitable for use in the technology of meat products for the purpose of enrichment with mineral and protein substances. The need for deeper grinding of bone particles was found.

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The authors declare that there are no conflicts of interest present.