Physicochemical Parameters of Yak Meat during Massaging and Salt Pickling.

BACKGROUND: Yak meat can facilitate the development of new branches of animal husbandry and the meat industry. To improve the functional and technological properties of raw meat materials and improve the quality of premade products, a promising direction is the creation of new technological solutions based on the targeted use of natural food additives in the process of salt pickling. OBJECTIVE: To study the physicochemical parameters of yak meat (longissimus dorsi muscles) in the process of salt pickling and continuous massaging in a cyclic mode. The pH, moisture, fat, protein, and sodium chloride content was taken as the basis for the study of physicochemical parameters. METHODS: To determine the effect of massage, various methods were implemented, such as analysis, observation, accelerated method, etc. The protein content was determined by the Kjeldahl method on a Kjel-Foss-16200 device. RESULTS: The study found that in fibers containing a large amount of glycine, the salting takes place faster. This process occurs due to the high permeability of the membranes. It has been determined that the longer the muscles, the faster the distribution process is. It was found that when massaging for up to 60 min, an increase in muscle fibers occurs along with the homogenisation of the protein mass. If the process is continued for up to 120 min, then the membrane begins to collapse in the meat, and the sarcolemma ruptures. CONCLUSION: Based on the study, it was found that the most optimal massaging time is 90 min, which helps to reduce the production cycle. HIGHLIGHTS: Yak meat can facilitate the development of new branches of the meat industry. Highly efficient meat processing technologies are the main factor contributing to the increase in the competitiveness of meat products. The use of protein-vegetable compositions in brines makes it possible to improve organoleptic characteristics.

The effect of camel milk curd masses on rats blood serum biochemical parameters: Preliminary study.

This study aimed to assess potential feeding effect of camel milk curd mass and its mixes to experimental rat's blood serum biochemical parameters, enzymatic activity and the peptide toxicity. Fifty healthy male Sprague-Dawley rats were divided into five groups (n = 10 each). Each group was fed with camel milk pure curd mass and its mixes for 16 days. At the end of the experiment, rats were sacrificed to collect the samples from the blood serum. Blood serum biochemical parameters total protein, cholesterol, glucose, albumin, triglycerides; the enzymatic activities of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase were determined on the A25 automatic analyser, and peptide toxicity analysed by the reference method. The statistical data have shown no significant differences in body weight gain in all groups. Total protein decreased in group II, IV, and V; however, it increased in group III compared to the control group. Cholesterol grew up in group II and it slightly increased in group V, dropped in groups III and IV compared to group I result. Glucose increased in groups II, III, IV compared to group I; still, group V results show a slight decrease. Albumin decreased in group IV, yet in group V it increased than the group I result. Simultaneously, groups II and III results were changed with less percentage. Triglyceride grew up in groups II, V, and it dropped significantly in groups III, IV compared to the control group. De Ritis ratio of enzymes in groups II, III, and IV fluctuated between 1.31 and 0.98 IU/L; however, group V demonstrated significant data versus group I. Diets peptide toxicity in all groups was lower than control group data. The experimental results indicated that curd mass from camel milk could be used as a pure or with additives and it did not discover the observed side effects.