DETERMINATION OF TOXICITY OF CHOPPED MEAT-BASED SEMI-PRODUCTS IN VIVO

  • Maria Paska Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytsky, Ukraine
  • Ulyana Drachuk Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytsky, Ukraine
  • Olga Masliichuk Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytsky, Ukraine
  • Volodymyr Vovk Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytsky, Ukraine
Keywords: chopped meat semi-products, toxicity of a product, in vivo conditions, functional cutlets, protein deficiency

Abstract

At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and food value of proteins of these cultures are most close to animal proteins – of meat, fish and also milk. Among the essential quantity of vegetable raw material that contains protein (33 - 50 %), the special place is occupied by lupine, characterized as an important reserve of high-quality protein substances at the World congress in 1991 in the USA [1].

There were elaborated certain recipes of meat chopped semi-products, based on beef that contains 5 %, 10 %, 15 % of lupine flour and 0,5 % of elecampane root powder.

There were carried out the studies on the determination of toxicity of functional raw material and cutlets with 10 % content of lupine flour and 0,5 % of elecampane on white mice organisms. There were used methods, based on toxic substances extraction from forages and peeled gains under condition of the intra-stomach administration and cutlets feed during 10 days. Blood was taken for hematological studies in mice, fed by functional cutlets.

It was proved, that these products have no toxic influence on organisms. At the pathoanatomical dissection, any macroscopic changes in tissues were not revealed, blood hematological results are within norm.

The best sample № 2 with 10 % content of lupine flour and 0,5 % of elecampane was determined by the gustatory method.

It was determined, that functional meat chopped semi-product may be included in the ration for the sound, treating-prophylactic nutrition. 

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Author Biographies

Maria Paska, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytsky

Department of Technology of Meat, Meat and Oil and Fat Products

Ulyana Drachuk, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytsky

Department of Technology of Meat, Meat and Oil and Fat Products

Olga Masliichuk, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytsky

Department of technology of meat, meat and oil and fat products

Volodymyr Vovk, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytsky

Department of technology of meat, meat and oil and fat products

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Published
2017-09-30
How to Cite
Paska, M., Drachuk, U., Masliichuk, O., & Vovk, V. (2017). DETERMINATION OF TOXICITY OF CHOPPED MEAT-BASED SEMI-PRODUCTS IN VIVO. EUREKA: Life Sciences, (5), 26-32. https://doi.org/10.21303/2504-5695.2017.00429
Section
Food Science and Technology