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Information × Registration Number 0225U001094, (0124U000501) , R & D reports Title Study and substantiation of the use of analogues of muscle raw materials in the food industry popup.stage_title Вивчення та обґрунтування використання аналогів м’язової сировини у харчовій промисловості Head Verbytskyi Serhii B., Кандидат технічних наук Registration Date 24-01-2025 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description1 The purpose of the work is to substantiate the scientific basis for the systematization and possible and expedient use in the food industry of products that are not products of animal slaughter, that is, they are not meat, however, to some extent, they imitate its sensorial and technological properties. popup.description2  The implementation of a study on the scientific substantiation of the scientific foundations for systematization and possible and appropriate use in the food industry of products that are not products of animal slaughter, that is, meat, but to one degree or another, imitating its sensorial and technological properties. The advantages and disadvantages of muscle tissue analogs produced from plant raw materials (legumes, mushrooms, etc.), as well as tissues cultured directly from meat cells extracted from natural materials, are studied and analyzed. It is confirmed that cultured meat is most consistent with natural products from muscle raw materials. Its widespread use in the food industry is hampered by high cost and the presence of precautions for use in food, certain regulatory restrictions, etc. The relevance of the problem of improving national technical regulation of issues of production and circulation of substitutes for natural muscle raw materials of animal origin as new products is proven. Based on the results of the work, an analytical note was compiled on the use of substitutes for natural muscle raw materials of animal origin in world and domestic practice and recommendations were developed for the regulatory control of their use in the food industry, a final scientific report was compiled. It is noted that the research topic is reflected in an article published in the journal "World of Products", as well as in the materials of three scientific and practical conferences in Ukraine. Product Description popup.authors Verbytskyi Serhii B. Dmytriiev Serhii I. Patsera Nataliia M. Semenivska Olena A. Senko Liudmyla I. popup.nrat_date 2025-01-24 Close