Approaches to Developing New Complex Meat Products with Preset Qualitiy
A profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. These operations involve advanced analytical methods and complex approaches. The article introduces a review...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2023-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/22269/22218/ |
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| author | Alexei S. Miroshnik Ivan F. Gorlov Marina I. Slozhenkina |
| author_facet | Alexei S. Miroshnik Ivan F. Gorlov Marina I. Slozhenkina |
| author_sort | Alexei S. Miroshnik |
| collection | DOAJ |
| description | A profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. These operations involve advanced analytical methods and complex approaches. The article introduces a review of modern technical solutions, methods, and approaches to modeling new complex meat products with preset quality indicators. The review (1990–2022) involved research articles published in high-rated peer-reviewed research journals, educational literature, digital theses published by Russian Dissertation Councils, and patents registered by the Institute of Industrial Property. The synchronic and diachronic analysis of basic principles of food product design and parametric modeling revealed no universal methodology for meat products development, both in terms of goals and applicability to different meat products types. Forecasting of finished meat products quality indicators requires relevant and accurate information, which is highly variable and fast-changing. Unfortunately, advanced information technologies are slow to adapt to the urgent tasks of the food industry. As a result, the current methods for developing new complex meat product formulations are useless when meat producers have no access to relevant and self-updating databases on raw materials properties. |
| format | Article |
| id | doaj-art-2f2c0da4015e4ea1aeb039321c44bb3e |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2023-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-2f2c0da4015e4ea1aeb039321c44bb3e2025-02-03T11:35:48ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482023-12-0153469870910.21603/2074-9414-2023-4-2471Approaches to Developing New Complex Meat Products with Preset QualitiyAlexei S. Miroshnik0https://orcid.org/0000-0002-8817-6435Ivan F. Gorlov1https://orcid.org/0000-0002-8683-8159Marina I. Slozhenkina2https://orcid.org/0000-0001-9542-5893Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production Volgograd, RussiaVolga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production Volgograd, RussiaVolga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production Volgograd, RussiaA profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. These operations involve advanced analytical methods and complex approaches. The article introduces a review of modern technical solutions, methods, and approaches to modeling new complex meat products with preset quality indicators. The review (1990–2022) involved research articles published in high-rated peer-reviewed research journals, educational literature, digital theses published by Russian Dissertation Councils, and patents registered by the Institute of Industrial Property. The synchronic and diachronic analysis of basic principles of food product design and parametric modeling revealed no universal methodology for meat products development, both in terms of goals and applicability to different meat products types. Forecasting of finished meat products quality indicators requires relevant and accurate information, which is highly variable and fast-changing. Unfortunately, advanced information technologies are slow to adapt to the urgent tasks of the food industry. As a result, the current methods for developing new complex meat product formulations are useless when meat producers have no access to relevant and self-updating databases on raw materials properties.https://fptt.ru/en/issues/22269/22218/food combinatoricsmathematical modelingdigital twinstructural and parametric optimizationcyclic approachmathematical programmingbiological value |
| spellingShingle | Alexei S. Miroshnik Ivan F. Gorlov Marina I. Slozhenkina Approaches to Developing New Complex Meat Products with Preset Qualitiy Техника и технология пищевых производств food combinatorics mathematical modeling digital twin structural and parametric optimization cyclic approach mathematical programming biological value |
| title | Approaches to Developing New Complex Meat Products with Preset Qualitiy |
| title_full | Approaches to Developing New Complex Meat Products with Preset Qualitiy |
| title_fullStr | Approaches to Developing New Complex Meat Products with Preset Qualitiy |
| title_full_unstemmed | Approaches to Developing New Complex Meat Products with Preset Qualitiy |
| title_short | Approaches to Developing New Complex Meat Products with Preset Qualitiy |
| title_sort | approaches to developing new complex meat products with preset qualitiy |
| topic | food combinatorics mathematical modeling digital twin structural and parametric optimization cyclic approach mathematical programming biological value |
| url | https://fptt.ru/en/issues/22269/22218/ |
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