New meat products with immunomodulatory effect creation method reflecting differential characteristics of technological stages of manufacture of those types of meat products, including issues on the selection of primary and secondary raw materials, guidelines for development of formulations and production technologies, legislative requirements towards its labeling, etc, has been developed for the first time. A list of prospective meat raw materials for the manufacture of products with immunomodulatory effect was established: beef, pork, rabbit meat, broiler chicken meat, turkey, veal, ostrich meat, which have high content of protein (14,3– 21,7%), low content of fat (1,2–16,1%), excluding pork (33,3%), high levels of minimum amino-acid score (90,0–104,0%), protein quality indicator(0,91–1,64), essential amino acid index (1,16-1,25), coefficient of utility of amino acid content (0,72–0,86) and close to optimum fatty acid content, and also contain a great number of vitamins and minerals which play a significant role for immunity improvement. It was determined that the following functional ingredients are recommended to use: amino acids (valine, leucine, isoleucine, methionine, threonine, arginine, tryptophan, lysine, histidin, phenylalanyl), vitamins and provitamins (C,E, beta-carotene, B vitamins(Bc, B12, PP, etc.), P(bioflavonoid complex), H, K), minerals (calcium, magnesium, iron, cuprum, zinc, manganese, selenium), polyunsaturated fatty acids omega-3 and omega-6, pseudo-vitamins (L-carnitin, coenzyme Q10), polysaccharides and peptides naturally occurring(squalen, B-Carotene), ginger, shiitake mushrooms, probiotics and prebiotics, glutathione, indole and lycopienes, bioflavonoids, L-arginine, N-acetylcysteine, gel from seaweed «Lamifaren». The use of the developed meat products with immunomodulatory effect creation method by process engineers of meat processing factories will allow them to form a single scientifically grounded approach during the development, launching into manufacture and organization of industrial manufacture of functional meat products, ensuring the compliance of quality and safety indicators of innovative products with legislative requirements, applied to meat products, taking into account nutritional habits and containing a well-balanced set of functional ingredients with immunomodulatory effect, the consumption of which will promote immunity improvement that will positively affect health promotion.

The risks associated with the presence of antimicrobial drug residues in meat and products of animal slaughter were determined. One of them is the emergence of antimicrobial resistance in pathogenic and conditionally pathogenic microorganisms isolated from meat and products of animal slaughter. It was established that Escherichia coli, Salmonella and Pseudomonas were resistant to ampicillin, tetracycline, tylosin and cephalolexin. However, Listeria monocytogenes did not have resistance to these antibiotics. It was also established that when entering an animal body, antimicrobials were accumulated mostly in liver and kidneys of an animal followed by meat and, to the least degree, in fat. It was found that up to 65% of the tested samples were contaminated with antimicrobials to a greater or lesser degree.

The article presents an analysis and formalization of existing methods for calculating the performance of different equipment for mechanical processing of raw materials with screw working body (grinders, mixers, pumps). It is noted that these methods do not consider the presence of counterpressure at the exit, where the reverse flow of the processed raw material is observed. Thus, the calculation of performance (e.g. grinders and pumps) is carried out more simply through the use of single empirical coefficient linking the design parameters, structural and mechanical properties of raw materials and the value of counterpressure with performance. It is shown that the existing calculation methods are developed for a homogeneous medium using Newtonian isothermal models and that their adjustment to experimental data was carried out by introducing the relevant empirical coefficients. These recommendations are widely used, but they do not allow the calculation of performance based on the counterpressure. The study was conducted mathematically by the method based on the technique of «deployment of the screw channel» in the form of a rectangle covered by plate (wall of the working cylinder) and moving at a constant speed. The main attention is drawn to the assumption that the screw channel has the form of a rectangle, one side of which is equal to the depth of thread and the second side is equal to the pitch of thread. The equation linking volumetric performance with the geometric parameters of the screw, the formula for determining the volumetric performance of the reverse flow and the equation linking the actual performance of the screw with its geometrical parameters, rotation speed, counterpressure and the rheological characteristics of raw materials are developed. The value of performance loss for the screw press is calculated considering reverse flow of meat through the gap. For the first time, a method for calculating the performance of mechanical deboning screw presses is developed allowing to consider the effect of the gaps between the tip of the screw and the chamber, as well as the effect of «sleeve-screw» gaps on the value of the performance loss.

The article presents the results of autolytic processes impact on the protein-peptide profile of Bos taurus and Sus scrofa cardiac muscle and aorta. The results of tissue-specific protein identification are also presented as well as the effect of autolysis. Apolipoprotein A-1 involved in the formation of high-density lipoproteins, peroxiredoxin-1 involved in the suppression of oxidative stress, galectin-1 induced apoptosis of T-lymphocytes, as well as number of heat shock proteins with molecular weight less than 30 kDa were identified in Sus scrofa aorta tissue. It was discovered that functional proteins with molecular weight less than 30 kDa are retained during the freezing process, but destroyed under the action of autolytic enzymes. This work was supported by the Russian Science Foundation (project No. 16–16–10073).

Abstract Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role. The principal advantage of LAB in the production of dry fermented sausages lies in the fermentation of saccharides, i.e. the creation of lactic acid and the subsequent fall in pH. The role of LAB in fresh meat spoilage is still controversial. Several species are able to dominate the meat system in VP and MAP storage conditions and can release odor-impact molecules. On the other hand they can provide favorable antagonistic activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products.