kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2025-2(18)-32kaz44-1706Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ИССЛЕДОВАНИЕ ИЗМЕНЕНИЯ СВОЙСТВ МЯСА ПРИ СУХОМ СОЗРЕВАНИИ В УПАКОВКЕINVESTIGATION OF CHANGES IN THE PROPERTIES OF MEAT DURING DRY MATURATION IN PACKAGINGhttps://orcid.org/0009-0004-8441-6691МухамедовТ. А.MukhamedovT. A.

Талгат Амангалиевич Мухамедов – магистр сельскохозяйственных наук, старший преподаватель кафедры продовольственная безопасность и биотехнологии, 

110000, г. Костанай, ул. Байтурсынова, 47

Talgat Amangalievich Mukhamedov – Master of Agricultural Sciences, Senior Lecturer at the Department of Food Safety and Biotechnology,

110000, Kostanay, Baitursynov St., 47

cheltob@mail.ruhttps://orcid.org/0000-0002-4494-4885ЕрішН. А.YerishN. A.

Нұрбол Амантайұлы Еріш – магистр технических наук, старший преподаватель кафедры продовольственная безопасность и биотехнологии,

110000, г. Костанай, ул. Байтурсынова, 47

Nurbol Amantayuly Yerish – Master of Technical Science, Senior Lecturer at the Department of Food Safety and Biotechnology,

110000, Kostanay, Baitursynov St., 47

erish.nurbol@mail.ruСагитоваГ. С.SagitovaG. S.

Гульназ Сансызбаевна Сагитова – старший преподаватель кафедры продовольственная безопасность и биотехнологии, 

110000, г. Костанай, ул. Байтурсынова, 47

Gulnaz Sansyzbaevna Sagitova – Senior Lecturer at the Department of Food Safety and Biotechnology, 

110000, Kostanay, Baitursynov St., 47

gulnaz84k@mail.ruБайбатыроваМ. А.BaibatyrovaM. A.

Мадина Алимбековна Байбатырова – магистр технических наук, 

090000, г. Уральск, ул. Алии Молдагуловой, 5

Madina Alimbekovna Baybatyrova – Master of Technical Sciences, specialist,

090000, Uralsk, Aliya Moldagulova str., 5

baibatyrovamadina@mail.ruГисаР. Б.GisaP. B.

Перизат Балтабайкызы Гиса – специалист,

110000, г. Костанай, ул. Карбышева, 36

Perizat Baltabaikyzy Gisa – Specialist, 

110000, Kostanay, Karbysheva str., 36

perizat.gisa@mail.ruКостанайский региональный университет имени Ахмета БайтұрсынұлыКазахстанKostanay Regional University named after Akhmet BaytursinulyKazakhstanТОО «Белес-Агро»КазахстанBeles-Agro LLPKazakhstanТОО «МегаМельПром»КазахстанMegaMelProm LLPKazakhstan20250807202502(18)264276Copyright © Мухамедов Т.А., Еріш Н.А., Сагитова Г.С., Байбатырова М.А., Гиса Р.Б., 20252025Мухамедов Т.А., Еріш Н.А., Сагитова Г.С., Байбатырова М.А., Гиса Р.Б.Mukhamedov T.A., Yerish N.A., Sagitova G.S., Baibatyrova M.A., Gisa P.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1706

В данном обзоре основное внимание уделено сравнительной оценке методов созревания мяса, различных типов мышц, видов мяса и ключевых параметров, таких как выдержка (дни выдержки, температура, относительная влажность и поток воздуха), пищевые качества (вкус, нежность и сочность), а также микробиологическое качество, связанное с процессом созревания. Сухое созревание мяса – процесс, при котором продукт выдерживается в специально контролируемых условиях в течение нескольких недель. Метод позволяет значительно улучшить вкус и текстуру мяса за счет ферментативного расщепления белков и жиров. Для достижения оптимальных результатов важно обеспечить надлежащие условия, включая контроль уровня влажности и доступ кислорода. Современные упаковочные материалы с влаго- и кислородопроницаемостью открывают новые возможности для мясного производства. Они позволяют эффективно регулировать микроклимат внутри упаковки, создавая благоприятные условия для качественного созревания. Влага, выделяющаяся из мяса, накапливается внутри упаковки, предотвращая его высыхание и сохраняя нужную текстуру. Кислородопроницаемость материалов помогает избежать анаэробных процессов, которые могут привести к порче продукта. Применение таких технологий не только повышает эффективность стабилизации мяса, но и увеличивает сроки хранения, обеспечивая стабильное качество и минимизируя потери. Производители достигают большей консистентности в процессе созревания и улучшают органолептические свойства продукции.

This review focuses on a comparative assessment of meat maturation methods, different types of muscles, types of meat, and key parameters such as aging (days of exposure, temperature, relative humidity, and air flow), nutritional qualities (taste, tenderness, and juiciness), and microbiological quality associated with the maturation process. Dry maturation of meat is a process in which a product is aged under specially controlled conditions for several weeks. The method significantly improves the taste and texture of meat due to the enzymatic breakdown of proteins and fats. To achieve optimal results, it is important to ensure proper conditions, including humidity control and oxygen access. Modern packaging materials with moisture and oxygen permeability open up new opportunities for meat production. They allow you to effectively regulate the microclimate inside the package, creating favorable conditions for high-quality maturation. Moisture released from the meat accumulates inside the package, preventing it from drying out and preserving the desired texture. The oxygen permeability of materials helps to avoid anaerobic processes that can lead to product spoilage. The use of such technologies not only increases the efficiency of meat stabilization, but also increases shelf life, ensuring stable quality and minimizing losses. Manufacturers achieve greater consistency during the maturation process and improve the organoleptic properties of their products.

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