Optimization of parameters of technological process of production of meat semifinished products

UDC 637.521.47

DOI: 10.31521/2313-092X/2019-1(101)-10

 

L. Strika
ORCID ID: 0000-0002-9847-6036
T. Pidpala
ORCID ID: 0000-0002-4072-7576
A. Kramarenko
ORCID ID: 0000-0002-2635-526X

 

         In the process of research, it was determined how the rotation speed of the drum machine for pans is poured into the physical and chemical parameters of the products.  In the study of the influence of rotation time of the drum, qualitative parameters were found that the mass fraction of moisture in pancakes was 59,3-64,1% in different methods. The likely advantage of pancakes, compared with the ones produced at cardiac and low velocity, is 4,8% (P>0,95). Normative content of water in pancakes «With meat» should not be higher than 65%, so different groups of products meet the requirements of state standards.
        We have identified the following indicators: the percentage of moisture, fat, salt and fillings, the mass of the product. The moisture content of pancakes at manufacturing was 59,9-60,6% at the highest temperature at average temperature.  Nutrient moisture content was characterized by pancakes produced at an average frying temperature.
        During the experiment it was proved that the freezing temperature affects the quality of the products. In the process of researches it was established that the mass fraction of fat in pancakes at manufacturing was 21,1% at low temperature.  Lower fat content was characterized by products frozen at elevated temperatures.
        The advantage is, by the indicator of the fat content of pancakes at freezing at low temperature compared with products frozen at a raised temperature of 0,9%.
        According to the results of the research, it was established that such indicators as: the mass fraction of the filling, the mass fraction of fat, the mass of one meat product, the temperature in the thickness of the half-finished product meets the requirements of state standards.

      Keywords: pancakes, duration, freezing, frying temperature, physical and chemical indices.

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A. Kramarenko, S. Kramarenko, N. Kuzmichova. Entropy and information analysis of the growth traits in the Southern Meat cattle breed heifers

UDC 636.2.034 / 57.087

DOI: 10.31521/2313-092X/2018-4(100)-13

A. Kramarenko
ORCID ID: 0000-0002-2635-526Х
S. Kramarenko
ORCID ID: 0000-0001-5658-1244
N. Kuzmichova
ORCID ID: 0000-0002-5806-3851

The relationships among growth traits in different ages of 232 heifers Southern Meat Cattle (SMC) breed and genotype and environmental factors were studied using a multifactorial ANOVA, and additionally with a entropy and information analysis (EIA).

The traits evaluated were birth weight (BW), weaning weight (WW), weight at year (YW) and weight at 15 (М15), 18 (М18) and 24 months of age (M24). The 21-year period studied (year of heifer’s birth from 1986 to 2006) was classified into three periods as follows: Gen1 – 1986-1992, Gen2 – 1993-1999, Gen3 – 2000-2006. Experimental heifers originated from four sire lines – Ideal 133, Sanil 8, Loksher 302 and Signal 475. 

Firstly, we tested the hypotheses that weight traits were influenced by the sire line (factor ‘Origin’) and by of heifer’s year of born (factor ‘Generation’). Differences between groups were evaluated with a three-factorial ANOVA (with ages as a repeated measures factor). All statistical analyses were performed using STATISTICA (StatSoft Inc., USA).

A repeated measures ANOVA revealed significant main effects for generation, F2; 218 = 15.50; p < 0.001, and age of heifers, F5; 1090 = 2064.91; p < 0.001. Additionally, there was a significant interaction between generation and age of heifers, F10; 1090 = 15.55; p < 0.001 and between generation, origin and age of heifers, F30; 1090 = 1.94; p = 0.002.

The lowest entropy values were associated with BW, which did not depend on heifer’s origin and generation (in both cases: p > 0.05). This may be due to the long period (near 20 years) of successful breeding program with the SMC breed.

Key words: entropy and information analysis (EIA), growth traits, heifers, beef cattle.

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