of the Urals

Russian Journal of Agricultural Research

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Registration certificate: PI number 77-12831 on May 31, 2002
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ISSN 1997 - 4868 (Print)

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Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 01 (119) 2014


Тихонов С. Л. доктор технических наук, доцент, проректор по научной работе, заведующий кафедрой Уральская государственная академия ветеринарной медицины

Першина Е.И. кандидат технических наук, доцент Кемеровский технологический институт пищевой промышленности



Studies were done on the inclusion of vegetable protein preparation of lucerne to the recipe of a paste canned beef with abnormalities in the process of autolysis. In the production of meat products meat PSE (pale, soft, exudative, pH less than 5.2) and DFD (dark, firm, dry, pH greater than 6.4) is often used. For improvement of meat product properties made of such materials various food additives and plant protein products are applied. Furthermore, meat DFD and PSE is included in the formulation. Preliminarily the quality of protein concentrate and the basic raw material were studied. Meat with PSE signs is light-colored with a friable texture, sour smell and a low water-binding capacity. DFD meat is characterized by high pH (6.5), water binding capacity is 87.6 %, loss under heat treatment is lower in comparison with the PSE meat. Microbial dissemination of meat samples of the second group is much lower. Technology of producing a concentrate of lucerne by heat-treatment of a plant material allows to reduce the level of trypsin inhibitors, which increases the digestibility of the product by the human body. It is established that protein concentrate from lucerne has a high nutritional value. It contains proteins, fats, carbohydrates, minerals, allowing its use in meat production. Introduction of lucerne protein concentrate has a positive effect on the appearance, color, odor, texture, taste and texture of meat with abnormalities in the process of autolysis. The study of the organoleptic characteristics determined that they meet the regulatory requirements. In the process of storage of paste prototypes, acid and peroxide value was significantly lower in comparison with samples of the control group, indicating a high safety of the product. The studies found out that the protein concentrate from lucerne has a positive effect on the organoleptic, physical-chemical characteristics of beef meat-vegetable pastes in the process of autolysis, which allows us to recommend its use in the production of meat products.


meat with unusual course of autolysis, meat and vegetable products, lucerne


1. Lapshina A. A., Tikhonov S. L., Pershina E. I., Kudryashov L. S. Way to sort meat according to quality groups // Meat

Industry 2012. № 8. P. 24–26.

2. Ulitin E. V., Tikhonov S. L. Development and evaluation of the quality of meat products using protein concentrate from

lucerne // Engineering and technology of food production. 2012. № 4 (27). P. 68–72

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