INVESTIGATION OF PHYSICO-CHEMICAL PROPERTIES OF BEEF, HORSE AND LAMB OFFAL PASTES

The article presents a study of the influence of the ratio of different types of by-products (heart, liver, rumen) on the physicochemical properties of by-product paste made from beef, lamb and horse by-products. The aim of the work was to determine the patterns of pH, water activity (aw) and water-binding capacity (WBC) changes depending on the proportion of each type of by-product. The by-product paste was prepared by twostage grinding and pre-treatment of the rumen. Four formulations with different proportions of heart, liver and rumen were developed. In beef by-product paste, increasing the proportion of rumen led to a decrease in pH to 4.65 and an increase in WBC to 60.4%, whereas in lamb paste pH varied only within a narrow range from 6.23 to 6.36 and in horse paste from 5.28 to 5.65. The highest values of water activity were recorded in beef by-product paste, aw reached 0.9904 in variants 3 and 4, whereas the minimum values were observed in mutton by-product paste, aw decreased to 0.9576 in variant 2. Horse by-product paste was characterized by intermediate values of aw in the range of 0.9838-0.9857. Thus, variant 4 is optimal for beef by-product paste, variant 2 for lamb paste, and variant 3 for horse by-product paste. The results demonstrate the prospects of controlling the technological performance of by-products by optimizing the composition. This approach helps to expand the range of functional products and reduce food waste.

1. Nasonova V.V. Perspektivnye puti ispol'zovaniya subproduktov // Teoriya i praktika pererabotki myasa. – 2018. – № 3(3) – S. 64-73. (In Russian).

2. Kovaleva O.A. Subprodukty sel'skokhozyaistvennykh zhivotnykh kak syr'e dlya novykh vidov konservov funktsional'nogo naznacheniya / O.A. Kovaleva, L.V. Shul'gina // Tekhnicheskie nauki ot teorii k praktike. – 2014. – № 38. – S. 100-104. (In Russian).

3. Irshad A. Abattoir By Product Utilization for Sustainable Meat Industry: A Review / A.I rshad, B.D. Sharma // Journal of Animal Production Advances. – 2015. - № 5(6). – R. 681-696. (In English).

4. Jayathilakan K. et al. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: A review // J. Food Sci. Technol. – 2012. – № 49. – R. 278-293.

5. Uzakov YA.M. i dr. Innovatsionnye podkhody k pererabotke subproduktov: Biotekhnologicheskie resheniya dlya ustoichivogo proizvodstva // In The World Of Science and Education. – 2024. – S. 9-14. (In Russian).

6. Alibekov R.S. i dr.Issledovanie novykh rublennykh polufabrikatov iz subproduktov // Vestnik Universiteta Shakarima. Seriya tekhnicheskie nauki. – 2024. – № 2(14). – S. 105-113. https://doi.org/10.53360/2788-7995-2024-2(14)-14. (In Russian).

7. Suichinov A.K. i dr. Fiziko-khimicheskie pokazateli myasa kuritsy i utki i ikh subproduktov // Vestnik Universiteta Shakarima. Seriya tekhnicheskie nauki. – 2025. – № 1(17). – S. 179-186. https://doi.org/10.53360/2788-7995-2025-1(17)-23. (In Russian).

8. Makangali K.K. i dr. Myasorastitel'nyi pashtet na osnove subproduktov // Science and world. – 2014. – № 12(16). – S. 51-53. (In Russian).

9. Mashanova N.S. Poluchenie belkovogo gidrolizata iz vtorichnogo myasnogo syr'ya dlya obogashcheniya produktov pitaniya // Vestnik Almatinskogo tekhnologicheskogo universiteta. – 2023. – T. 1, № 3. – S. 131-138. (In Russian).

10. Khodoreva O.G. Strukturno-mekhanicheskie i funktsional'no-tekhnologicheskie svoistva subproduktov govyazh'ikh / O.G. Khodoreva, K.A. Marchenko, S.A. Gordynets // Aktual'nye voprosy pererabotki myasnogo i molochnogo syr'ya. – 2022. – № 17. – S. 246-254. https://meatmilk.belal.by/jour/article/view/444. (In Russian).

11. Kabulov B.B. i dr. Ispol'zovanie vtorichnogo myasnogo syr'ya v tekhnologii kombinirovannykh myasnykh produktov // Molodezh' i XXI vek-2015. – 2015. – S. 187-190. (In Russian).

12. Shirsath A. Bovine and ovine meat co-products valorisation opportunities: A systematic literature review / A. Shirsath, M. Henchion // Trends in Food Science and Technology. – 2021. – Vol.118. – P. 57-70. https://doi.org/10.1016/j.tifs.2021.08.015. (In English).

13. Toldrá F. et al. Innovations in value-addition of edible meat by-products // Meat science. – 2012. – № 92. – R. 290-296. https://doi.org/10.1016/j.meatsci.2012.04.004. (In English).

14. GOST ISO 21807-2015. Mikrobiologiya pishchevoi produktsii i kormov. Opredelenie aktivnosti vody. – Vved. 2017-07-01. – M.: Standartinform, 2016. – 3 s. (In Russian).

15. ST RK ISO 2917-2009. Myaso i myasnye produkty. Opredelenie RN. Kontrol'nyi metod. – Vved. 2010-07-01. – Astana: Gosstandart Respubliki Kazakhstan, 2010. – 16 s. (In Russian).

16. Pat. KZ28152 Respublika Kazakhstan, MPK G01N 33/02 Cposob opredeleniya vodosvyazyvayushchei sposobnosti pishchevykh produktov / B.B. Kabulov, A.K. Kakimov, ZH.S. Esimbekov, N.K. Ibragimov; opubl. 17.02.2014, byul. № 2. (In Russian).

17. Kudryashov L.S. Otsenka kachestva myasnogo syr'ya // Myasnaya industriya. – 2010. – № 4. – S. 11-14. (In Russian).

18. Puolanne E. Theoretical aspects of water-holding in meat / E. Puolanne, M. Halonen // Meat science. – 2010. – № 86(1). – S. 151-65. https://doi.org/10.1016/j.meatsci.2010.04.038. (In English).

19. Okuskhanova E. et al. Study of water binding capacity, pH, chemical composition and microstructure of livestock meat and poultry // Annual Research & Review in Biology. – 2017. – № 3(14) – R. 34413-34413. (In English).

20. Gavrish E.V. Sravnitel'naya kharakteristika pishchevoi i biologicheskoi tsennosti govyazh'ikh i svinykh subproduktov pervoi kategorii // Vestnik sovremennykh issledovanii. – 2018. – № 12(14). – S. 68-74. (In Russian).