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Volume 14
Issue 16
10.3390/foods14162894
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Article

Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials

by
Alem Beisembayeva
1,
Aigul Tayeva
1,*,
Irina Chernukha
2,
Berdikul Rskeldiyev
1,
Mamura Absalimova
1 and
Zhadyra Imangaliyeva
1
1
Department of Food Technology, Almaty Technological University, 100 Tole bi Str., Almaty 050000, Kazakhstan
2
VM Gorbatov Federal Research Center for Food Systems of RAS, 26 Talalikhina Str., Moscow 109316, Russia
*
Author to whom correspondence should be addressed.
Foods 2025, 14(16), 2894; https://doi.org/10.3390/foods14162894
Submission received: 9 July 2025 / Revised: 30 July 2025 / Accepted: 17 August 2025 / Published: 20 August 2025
(This article belongs to the Section Food Engineering and Technology)
Versions Notes

Abstract

This study developed a technology for restructured meat products (RMPs) from culled cow meat using the bioprotective culture Lactobacillus sakei (SafePro B-2, 1011 CFU/g) and fortification with L-selenomethionine or zinc citrate. Four variants (Control, SafePro B-2, SafePro B-2 + Se, and SafePro B-2 + Zn) were produced under identical processing conditions and assessed for microbiological, physicochemical, textural, colorimetric, antioxidant, histological, mineral, and amino acid properties. Protein content remained high across all samples (up to 18.7%), while moisture increased by up to 1.4% compared to the control. The Zn-enriched sample showed the greatest cohesiveness and resistance to deformation (p < 0.05), with color stability under light exposure improving by up to 12.5%. Despite a reduction in FRAP antioxidant activity (up to 30.8% in buffer extract), the Zn-fortified product exhibited the highest levels of key essential amino acids, including leucine (12.9 mg/g) and lysine (12.6 mg/g). Microbiological analysis confirmed low total aerobic mesophilic counts (≤3.1 log CFU/g), with no detection of Salmonella spp. or Listeria monocytogenes. Histological evaluation revealed denser and more homogeneous protein matrices in fortified variants. Overall, L. sakei-driven bioprotection combined with Se/Zn fortification improved the safety and functional and nutritional characteristics of RMP from low-value beef, supporting sustainable and circular meat production.
Keywords: restructured meat products; discarded meat; fortification; bioprotective culture of Lactobacillus sakei; microbiological safety of meat products; sustainable food systems restructured meat products; discarded meat; fortification; bioprotective culture of Lactobacillus sakei; microbiological safety of meat products; sustainable food systems

Share and Cite

MDPI and ACS Style

Beisembayeva, A.; Tayeva, A.; Chernukha, I.; Rskeldiyev, B.; Absalimova, M.; Imangaliyeva, Z. Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials. Foods 2025, 14, 2894. https://doi.org/10.3390/foods14162894

AMA Style

Beisembayeva A, Tayeva A, Chernukha I, Rskeldiyev B, Absalimova M, Imangaliyeva Z. Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials. Foods. 2025; 14(16):2894. https://doi.org/10.3390/foods14162894

Chicago/Turabian Style

Beisembayeva, Alem, Aigul Tayeva, Irina Chernukha, Berdikul Rskeldiyev, Mamura Absalimova, and Zhadyra Imangaliyeva. 2025. "Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials" Foods 14, no. 16: 2894. https://doi.org/10.3390/foods14162894

APA Style

Beisembayeva, A., Tayeva, A., Chernukha, I., Rskeldiyev, B., Absalimova, M., & Imangaliyeva, Z. (2025). Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials. Foods, 14(16), 2894. https://doi.org/10.3390/foods14162894

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