kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-1(21)-54kaz44-2455Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ИССЛЕДОВАНИЕ ФИЗИКО-ХИМИЧЕСКИХ И МИКРОБИОЛОГИЧЕСКИХ ПОКАЗАТЕЛЕЙ ВЕТЧИНЫ ИЗ МЯСА ВЫБРАКОВАННЫХ КОРОВ, ОБОГАЩЁННЫХ СЕЛЕНОМ И ЦИНКОМSTUDY OF PHYSICAL, CHEMICAL AND MICROBIOLOGICAL INDICATORS OF HAM FROM THE MEAT OF CULLED COWS, ENRICHED WITH SELENIUM AND ZINCТаеваА. М.TayevaA. M.

Айгуль Маратовна Таева – доктор технических наук, профессор 

050012, Алматы, ул .Толе би, 100

Aigul Tayeva – Doctor of Technical Sciences, Professor 

050012, Almaty, 100 Tole Bi Street

aigul.taeva@gmail.comКалибеккызыЖ.KalibekkyzyZh.

Жанар Калибекқызы – кандидат биологических наук, ассоциированный профессор 

071400, Семей

Zhanar Kalibekkyzy – Candidate of Biological Sciences, Associate Professor 

071400, Semey, 20А Glinka 20A

z.kalibekkyzy@shakarim.kzБейсембаеваА. Х.BeisembaevaA. Kh.

Алем Халитовна Бейсембаева – магистр, сеньор-лектор 

050012, Алматы, ул .Толе би, 100

Alem Beisembaeva – Master, Senior Lecturer 

050012, Almaty, 100 Tole Bi Street

alem_beisembaeva@mail.ruАбилмажиноваН. К.AbilmazhinovaN. K.

Назым Кылышбековна Абильмажинова – PhD, ассистент-профессор 

050012, Алматы, ул .Толе би, 100

Nazym Abilmazhinova – PhD, Assistant Professor 

050012, Almaty, 100 Tole Bi Street

abilmazhinova85@mail.ruАбсалимоваМ. А.AbsalimovaM. A.

Мамура Абсаттаркызы Абсалимова – PhD, ассистент-профессор 

050012, Алматы, ул .Толе би, 100

Mamura Absalimova – PhD, Assistant Professor 

050012, Almaty, 100 Tole Bi Street

m.absalimova@atu.kzАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstanШакарім университетКазахстанShakarim UniversityKazakhstan20262505202611(21)477486Copyright © Таева А.М., Калибеккызы Ж., Бейсембаева А.Х., Абилмажинова Н.К., Абсалимова М.А., 20262026Таева А.М., Калибеккызы Ж., Бейсембаева А.Х., Абилмажинова Н.К., Абсалимова М.А.Tayeva A.M., Kalibekkyzy Z., Beisembaeva A.K., Abilmazhinova N.K., Absalimova M.A.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/2455

Эффективное использование мяса выбракованных коров представляет собой важную технологическую задачу для мясной промышленности ввиду изменчивости его функциональных и технологических свойств. Целью настоящего исследования была оценка комбинированного воздействия биозащитной культуры Lactobacillus Sakei и обогащения микроэлементами – селеном (Se) и цинком (Zn) – на качество, окислительную стабильность и микробиологическую безопасность мясных изделий, изготовленной из мяса выбракованных коров. Изучалось влияние Lactobacillus Sakei в сочетании с 50-процентным снижением уровня нитрита натрия на микробиологические показатели сырого мяса в процессе созревания. Использование L. Sakei значительно снизило общее количество микроорганизмов (с 6,4 до 5,6 log КОЕ/г) и подавило рост микроорганизмов, вызывающих порчу продуктов, включая Enterobacteriaceae, Pseudomonas spp. и Brochothrix thermosphacta. Патогенные микроорганизмы (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes и Salmonella spp.) не были обнаружены. Образцы мясных изделий, содержащие L. Sakei и обогащенные L-селенометионином (0,525 мг/кг), цитратом цинка (150 мг/кг), исследовали на физико-химические и органолептические свойства. Перекисное число было исследовано при хранении образцов в холодильнике (4 °C, 30 дней). Обогащение микронутриентами снизило окисление липидов: через 30 дней показатели перекисного числа оказались ниже, чем в контрольных образцах. Значения pH (5,76-5,82) и водной активности (0,958-0,962) оставались стабильными, в то время как водоудерживающая способность увеличилась на 4 % в опытных образцах. Сенсорная оценка показала сопоставимое качество контрольных и опытных образцов в показателях цвета, вкуса и внешнего вида, в то время как показатели текстуры и нежности опытных образцов были улучшены. Результаты демонстрируют, что совместное применение Lactobacillus Sakei и обогащения микронутриентами (Se и Zn) может улучшить окислительную стабильность и технологические свойства мясных изделий, произведенных из мяса выбракованных коров, при этом сохраняя микробиологическую безопасность и сенсорное качество.

The effective utilisation of meat from culled cows presents a significant technical challenge for the meat industry due to the variability of its functional and processing properties. The aim of this study was to evaluate the combined effect of the probiotic culture Lactobacillus sakei and fortification with the trace elements selenium (Se) and zinc (Zn) on the quality, oxidative stability and microbiological safety of meat products made from culled cows. The effect of Lactobacillus sakei in combination with a 50% reduction in sodium nitrite levels on the microbiological parameters of raw meat during maturation was investigated. The use of L. sakei significantly reduced the total microbial count (from 6.4 to 5.6 log CFU/g) and inhibited the growth of spoilage-causing microorganisms, including Enterobacteriaceae, Pseudomonas spp. and Brochothrix thermosphacta. Pathogenic microorganisms (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella spp.) were not detected. Samples of meat products containing L. Sakei and enriched with L-selenomethionine (0.525 mg/kg) and zinc citrate (150 mg/kg) were examined for their physicochemical and organoleptic properties. The peroxide value was assessed whilst the samples were stored in a refrigerator (4 °C, 30 days). Enrichment with micronutrients reduced lipid oxidation: after 30 days, the peroxide values were lower than in the control samples. The pH values (5.76-5.82) and water activity (0.958-0.962) remained stable, whilst water-holding capacity increased by 4% in the experimental samples. Sensory evaluation showed comparable quality between the control and experimental samples in terms of color, taste and appearance, whilst the texture and tenderness of the experimental samples were improved. The results demonstrate that the combined use of Lactobacillus sakei and micronutrient fortification (Se and Zn) can improve the oxidative stability and processing properties of meat products made from culled cows, whilst maintaining microbiological safety and sensory quality.

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