Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 72955 10.21603/2074-9414-2023-4-2471 ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Approaches to Developing New Complex Meat Products with Preset Qualitiy Подходы к проектированию рецептур мясных продуктов с заданными показателями качества https://orcid.org/0000-0002-8817-6435 Мирошник Алексей Сергеевич Miroshnik Alexei S. AlexMiroshnik.de@gmail.com https://orcid.org/0000-0002-8683-8159 Горлов Иван Фёдорович Gorlov Ivan F. https://orcid.org/0000-0001-9542-5893 Сложенкина Марина Ивановна Slozhenkina Marina I. Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции Волгоград Россия Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production Volgograd Russian Federation Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции Волгоград Россия Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production Volgograd Russian Federation Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции Волгоград Россия Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production Volgograd Russian Federation 30 12 2023 30 12 2023 53 4 698 709 28 03 2023 06 06 2023 https://fptt.ru/en/issues/22269/22218/

Рациональное использование ресурсов мясоперерабатывающего предприятия является основой для поддержания высокого уровня рентабельности производства и зависит от постоянного совершенствования существующих рецептур мясных продуктов и разработки новых. Эффективное выполнение этих задач возможно при использовании аналитических методов, а также комплексного и системного подходов. Рассмотрели особенности, недостатки и преимущества современных технических решений, методов и подходов к моделированию поликомпонентных мясных продуктов с заданными показателями качества. Изучили научные статьи рецензируемых ведущих научных изданий, учебно-методические материалы, научно-исследовательские работы, опубликованные в электронном виде диссертационными советами Российской Федерации, и объекты интеллектуальной собственности, размещенные в открытых реестрах Федерального института промышленной собственности, в период 1990–2022 гг. по изучаемой теме. Представили описание основных принципов проектирования пищевой продукции и особенностей параметрических моделей, используемых для описания пищевых систем. Установили отсутствие универсальной методики разработки мясной продукции как в аспекте применимости к различным видам поликомпонентных мясных продуктов, так и целей проектирования. Ни один из разработанных методов проектирования рецептурного состава многокомпонентных мясных систем без наличия фактической информации о показателях сырья из-за их высокой вариабельности в реальных условиях, а также медленной адаптации передовых информационных технологий под задачи пищевой промышленности не позволяет достичь высокого уровня точности прогнозирования качественных показателей готовой продукции. Создание общедоступной, подробной и постоянно обновляющейся базы данных по показателям качества сырья могло бы частично решить эту проблему.

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 m aterials properties.

 Пищевая комбинаторика математическое моделирование цифровой двойник структурно-параметрическая оптимизация циклический подход математическое программирование биологическая ценность Food combinatorics mathematical modeling digital twin structural and parametric optimization cyclic approach mathematical programming biological value

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