Published December 30, 2022 | Version v1
Journal article Open

Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials

Creators

  • 1. National University of Food Technologies
  • 2. Sumy National Agrarian University
  • 3. Medical Institute of Sumy State University
  • 4. Poltava University of Economics and Trade

Description

This paper reports medical and biological studies of semi­finished meat product and meat­containing semi­smoked sausage on laboratory rats. The purpose of the study was to investigate the effect of the developed products on the dynamics of live weight, the state of internal organs and tissues, general and biochemical parameters of the blood of animals when they are introduced into the standard diet in the amount of 30 %. The studies were conducted on 30 white nonlinear rats weighing 145–150 g, of which one control and two experimental groups were formed, according to the principle of the method of analog groups.
It is proved that the introduction of meat­containing multicomponent products with a high protein content into the diet of rats in the amount of 30 % of the standard diet contributes to the intensification of animal growth processes. It was confirmed that the increase in live body weight of rats after 21 days of the experiment amounted to 33–38 %, which is larger than that in control by 69–90 %.
No negative impact on the state of the internal organs of rats from the consumption of the developed products was detected.
It was found that the inclusion of meat­containing multicomponent products in the diet of rats contributes to an increase in erythropoiesis by 12.66 % compared to the starting data. The inclusion of products in the diet does not significantly change the content of leukocytes and platelets while increasing blood saturation with hemoglobin by 45.83–58.33 % higher compared to control animals.
The introduction into the diet of laboratory rats of meat­containing multicomponent products has an anabolic effect and contributes to an increase in the concentration of hemoglobin by 42.12 %, total protein by 4.79 %, creatinine by 19.68 %. In laboratory rats, there is a decrease in glucose by an average of 8.17 %, which indicates an intensification of processes in muscle tissue. Enhanced protein synthesis due to increased catabolism leads to an increase in bilirubin concentration by 19.12–21.97 % compared to control rats. Medical and biological studies of meat­containing multicomponent products can be applied in practice to confirm their safety

Files

Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials.pdf

Files (321.7 kB)

Additional details

References

  • Dable-Tupas, G., Otero, M. C. B., Bernolo, L. (2020). Functional Foods and Health Benefits. Functional Foods and Nutraceuticals, 1–11. doi: https://doi.org/10.1007/978-3-030-42319-3_1
  • Granato, D., Barba, F. J., Bursać Kovačević, D., Lorenzo, J. M., Cruz, A. G., Putnik, P. (2020). Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annual Review of Food Science and Technology, 11 (1), 93–118. doi: https://doi.org/10.1146/annurev-food-032519-051708
  • John, R., Singla, A. (2021). Functional Foods: Components, health benefits, challenges, and major projects. DRC Sustainable Future: Journal of Environment, Agriculture, and Energy, 2 (1), 61–72. doi: https://doi.org/10.37281/drcsf/2.1.7
  • Culhane, C. T. (2003). Functional foods–new perspectives. Journal of Nutraceuticals, Functional & Medical Foods, 4 (1), 67–77. doi: https://doi.org/10.1300/j133v04n01_07
  • Santini, A. (2022). Nutraceuticals and Functional Foods: Is It Possible and Sustainable for Bridging Health and Food? Foods, 11 (11), 1608. doi: https://doi.org/10.3390/foods11111608
  • Agostoni, C., Boccia, S., Banni, S., Mannucci, P. M., Astrup, A. (2021). Sustainable and personalized nutrition: From earth health to public health. European Journal of Internal Medicine, 86, 12–16. doi: https://doi.org/10.1016/j.ejim.2021.02.012
  • Marcum, J. A. (2020). Nutrigenetics/Nutrigenomics, Personalized Nutrition, and Precision Healthcare. Current Nutrition Reports, 9 (4), 338–345. doi: https://doi.org/10.1007/s13668-020-00327-z
  • Banerjee, P. (2019). Functional Food: A Brief Overview. International Journal of Bioresource Science, 6 (2). doi: https://doi.org/10.30954/2347-9655.02.2019.2
  • Di Renzo, L., Gualtieri, P., Romano, L., Marrone, G., Noce, A., Pujia, A. et al. (2019). Role of Personalized Nutrition in Chronic-Degenerative Diseases. Nutrients, 11 (8), 1707. doi: https://doi.org/10.3390/nu11081707
  • Bianchi, V. E., Herrera, P. F., Laura, R. (2019). Effect of nutrition on neurodegenerative diseases. A systematic review. Nutritional Neuroscience, 24 (10), 810–834. doi: https://doi.org/10.1080/1028415x.2019.1681088
  • Lee, S. (2017). Strategic Design of Delivery Systems for Nutraceuticals. Nanotechnology Applications in Food, 65–86. doi: https://doi.org/10.1016/b978-0-12-811942-6.00004-2
  • Sharma, M., Dwivedi, P., Singh Rawat, A. K., Dwivedi, A. K. (2016). Nutrition nutraceuticals: a proactive approach for healthcare. Nutraceuticals, 79–116. doi: https://doi.org/10.1016/b978-0-12-804305-9.00003-8
  • Olmedilla-Alonso, B., Jiménez-Colmenero, F., Sánchez-Muniz, F. J. (2013). Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science, 95 (4), 919–930. doi: https://doi.org/10.1016/j.meatsci.2013.03.030
  • Gabdukaeva, L. Z., Gumerov, T. Y., Nurgalieva, A. R., Abdullina, L. V. (2021). Current trends in the development of functional meat products to improve the nutritional status of the population. IOP Conference Series: Earth and Environmental Science, 624 (1), 012196. doi: https://doi.org/10.1088/1755-1315/624/1/012196
  • Strashynskiy, I., Fursik, O., Pasichniy, V., Marynin, A., Goncharov, G. (2016). Influence of functional food composition on the properties of meat mince systems. Eastern-European Journal of Enterprise Technologies, 6 (11 (84)), 53–58. doi: https://doi.org/10.15587/1729-4061.2016.86957
  • Bozhko, N., Tischenko, V., Pasichnyi, V., Shubina, Y., Kyselov, O., Marynin, A., Strashynskyi, I. (2021). The quality characteristics of sausage prepared from different ratios of fish and duck meat. Potravinarstvo Slovak Journal of Food Sciences, 15, 26–32. doi: https://doi.org/10.5219/1482
  • Bozhko, N., Tischenko, V., Pasichnyi, V., Matsuk, Y. (2020). Analysis of the possibility of fish and meat raw materials combination in products. Potravinarstvo Slovak Journal of Food Sciences, 14, 647–655. doi: https://doi.org/10.5219/1372
  • House, J. D., Neufeld, J., Leson, G. (2010). Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method. Journal of Agricultural and Food Chemistry, 58 (22), 11801–11807. doi: https://doi.org/10.1021/jf102636b
  • Bozhko, N., Pasichnyi, V., Tischenko, V., Marynin, A., Shubina, Y., Strashynskyi, I. (2021). Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.). Eastern-European Journal of Enterprise Technologies, 4 (11 (112)), 58–65. doi: https://doi.org/10.15587/1729-4061.2021.237806
  • Pasichnyi, V., Bozhko, N., Tischenko, V., Marynin, A., Shubina, Y., Svyatnenko, R. et al. (2022). Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages. Eastern-European Journal of Enterprise Technologies, 1 (11 (115)), 33–40. doi: https://doi.org/10.15587/1729-4061.2022.252369
  • Bozhko, N., Pasichnyi, V., Marynin, A., Tischenko, V., Strashynskyi, I., Kyselov, O. (2020). The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition. Eastern-European Journal of Enterprise Technologies, 3 (11 (105)), 38–45. doi: https://doi.org/10.15587/1729-4061.2020.205201
  • European convention for the protection of vertebrate animals used for experimental and other scientific purposes (1986). Council of Europe. Strasbourg. Available at: https://rm.coe.int/168007a67b
  • Kozhemiakin, Yu. M., Khromov, O. S., Filonenko, M. A., Saifetdinova, H. A. (2002). Naukovo-praktychni rekomendatsii z utrymannia laboratornykh tvaryn ta roboty z nymy. Kyiv, 155.
  • Mal'cev, A. I., Belousov, D. Yu. (2001). Eticheskaya otsenka metodik provedeniya issledovaniy. Ezhenedel'naya apteka, 4, 35.
  • Kuwahara, S. S. (2012). Review of the Guide for the Care and Use of Laboratory Animals. Journal of GXP Compliance, 16 (1), 29–33.
  • Song, S., Hua, C., Zhao, F., Li, M., Fu, Q., Hooiveld, G. J. E. J. et al. (2018). Purified Dietary Red and White Meat Proteins Show Beneficial Effects on Growth and Metabolism of Young Rats Compared to Casein and Soy Protein. Journal of Agricultural and Food Chemistry, 66 (38), 9942–9951. doi: https://doi.org/10.1021/acs.jafc.8b02521
  • D'Aquila, P., De Rango, F., Paparazzo, E., Mandalà, M., Bellizzi, D., Passarino, G. (2022). Impact of Nutrition on Age-Related Epigenetic RNA Modifications in Rats. Nutrients, 14 (6), 1232. doi: https://doi.org/10.3390/nu14061232
  • Guarasci, F., D'Aquila, P., Mandalà, M., Garasto, S., Lattanzio, F., Corsonello, A. et al. (2018). Aging and nutrition induce tissue-specific changes on global DNA methylation status in rats. Mechanisms of Ageing and Development, 174, 47–54. doi: https://doi.org/10.1016/j.mad.2018.02.001
  • Hooda, J., Shah, A., Zhang, L. (2014). Heme, an Essential Nutrient from Dietary Proteins, Critically Impacts Diverse Physiological and Pathological Processes. Nutrients, 6 (3), 1080–1102. doi: https://doi.org/10.3390/nu6031080
  • Kashani, K., Rosner, M. H., Ostermann, M. (2020). Creatinine: From physiology to clinical application. European Journal of Internal Medicine, 72, 9–14. doi: https://doi.org/10.1016/j.ejim.2019.10.025
  • Brosnan, J. T., Brosnan, M. E. (2010). Creatine metabolism and the urea cycle. Molecular Genetics and Metabolism, 100, S49–S52. doi: https://doi.org/10.1016/j.ymgme.2010.02.020
  • Sylow, L., Tokarz, V. L., Richter, E. A., Klip, A. (2021). The many actions of insulin in skeletal muscle, the paramount tissue determining glycemia. Cell Metabolism, 33 (4), 758–780. doi: https://doi.org/10.1016/j.cmet.2021.03.020
  • Creeden, J. F., Gordon, D. M., Stec, D. E., Hinds, T. D. (2021). Bilirubin as a metabolic hormone: the physiological relevance of low levels. American Journal of Physiology-Endocrinology and Metabolism, 320 (2), E191–E207. doi: https://doi.org/10.1152/ajpendo.00405.2020