kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-1(21)-42kaz44-2280Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)КОНИНА КАК ПЕРСПЕКТИВНЫЙ КОМПОНЕНТ ФУНКЦИОНАЛЬНОГО ПИТАНИЯ: НАУЧНЫЙ ОБЗОРHORSEMEAT AS A PROMISING COMPONENT OF FUNCTIONAL NUTRITION: A SCIENTIFIC REVIEWhttps://orcid.org/0009-0008-4356-2229ЖуманЖ. Б.ZhumanZh. B.

Жансерік Бауыржанұлы Жуман – докторант кафедры «Технология и безопасность продовольственных продуктов» 

160012, г. Шымкент, проспект Тауке хана, 5

Zhanserik Zhuman – doctoral student of the department «Technology and food safety» 

160012, Shymkent city, Tauke khan avenue, 5

J.Jassik_96@mail.ruhttps://orcid.org/0000-0002-7406-0386ХанжаровН. С.KhanzharovN. S.

Нурлан Серикбаевич Ханжаров – кандидат технических наук, доцент кафедры «Технология и безопасность продовольственных продуктов» 

160012, г. Шымкент, проспект Тауке хана, 5

Nurlan Khanzharov – Candidate of technical sciences, associated professor of the department «Technology and food safety» 

160012, Shymkent city, Tauke khan avenue, 5

khanzharov_n@mail.ruhttps://orcid.org/0000-0002-9284-4379БараненкоД. А.BaranenkoD. A.

Денис Александрович Бараненко – кандидат технических наук, доцент, руководитель международного научного центра «Биотехнологии третьего тысячелетия» 

197101, г. Санкт-Петербург, Кронверкский проспект, д.49, лит. А

Denis Baranenko – Candidate of technical sciences, associated professor, Head of the international scientific center «Biotechnologies of the Third Millennium» 

197101, Saint Petersburg city, Kronverksky avenue, 49, building A

denis.baranenko@itmo.ruhttps://orcid.org/0000-0002-1600-9275АбдижаппароваБ. Т.AbdizhapparovaB. T.

Бахыткуль Тельхожаевна Абдижаппарова – кандидат технических наук, доцент кафедры «Пищевая инженерия» 

160012, г. Шымкент, проспект Тауке хана, 5

Bakhytkul Abdizhapparova – Candidate of technical sciences, associated professor of the department «Food Engineering» 

160012, Shymkent city, Tauke khan avenue, 5

b.abdizhapparova@auezov.edu.kzЮжно-Казахстанский университет им. М. АуэзоваКазахстанM. Auezov South Kazakhstan UniversityKazakhstanУниверситет ИТМОРоссияITMO UniversityRussian Federation20262505202611(21)380389Copyright © Жуман Ж.Б., Ханжаров Н.С., Бараненко Д.А., Абдижаппарова Б.Т., 20262026Жуман Ж.Б., Ханжаров Н.С., Бараненко Д.А., Абдижаппарова Б.Т.Zhuman Z.B., Khanzharov N.S., Baranenko D.A., Abdizhapparova B.T.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/2280

Данная статья рассматривает конину как ценный и традиционный источник пищи в культуре народов Центральной Азии, подчеркивая её уникальные питательные преимущества. Основная цель статьи – провести научный обзор ключевых исследований, посвященных конине, и определить перспективные направления для ее дальнейшего изучения. По сравнению с говядиной, свининой и мясом птицы, конина содержит на 20% меньше жира и холестерина, при этом отличается высоким уровнем ненасыщенных жирных кислот и железа, что позволяет рассматривать ее как полезную альтернативу другим видам мяса. Вмете с тем конина как пищевой продукт остается сравнительно недостаточно изученной. В условиях изменяющегося климата подчеркивается необходимость дальнейших исследований конины для обеспечения продовольственной безопасности. В статье обсуждаются различные методы переработки конины, включая ферментацию и термическую обработку, разработки новых продуктов, а также влияние таких факторов, как возраст животных и условия хранения, на качество мяса. Кроме того, рассматриваются инновационные подходы к созданию новых продуктов (колбасных изделий, консервов, полуфабрикатов), способных удовлетворить разнообразные вкусовые и диетические потребности. Изучаются технологические характеристики конины и пути ее эффективного применения в пищевой промышленности.

The article examines horsemeat as a valuable and traditional food source in the culture of people of Central Asia, highlighting its unique nutritional benefits. The main aim of the article is to provide a scientific review of key research on horsemeat and to identify prospective directions for its further study. Compared to beef, pork and poultry, horsemeat contains 20% less fat and cholesterol, while being rich in unsaturated fatty acids and iron, which allows it to be considered a healthy alternative to other types of meat, At the same time, horsemeat as a food product remains relatively under-researched. In the context of a changing climate, the need for further studies on horsemeat to ensure food security is justified. The article discusses various methods of horsemeat processing, including fermentation and thermal treatment, the development of new products, as well as effects of factors such as animal age and storage conditions on meat quality. In addition, innovative approaches to creating new products (sausages, canned goods, semi-finished products) that can satisfy diverse taste and dietary needs are considered. The technological characteristics of horsemeat ana analyzed, along with ways to use it effectively in the food industry.

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