Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, 'Bakso'

Rice bran as a potent ingredient: unveiling its potential for value-added applications

Rice bran production significantly contributes to global environmental deterioration, yet its potential remains underutilized. This review discusses the nutritional composition, bioactive compounds, health benefits, limitations, and potential application of rice bran in both food and non-food sectors. While minor variations exist between pigmented and non-pigmented rice bran, the former is abundant in phytochemicals, which offer therapeutic benefits. The primary limitations hindering rice bran's food application include rancidity, toxic heavy metals, and antinutrients. Effective stabilization is crucial to extend rice bran's shelf life. Despite these challenges, rice bran holds significant potential for value-added products. Hence, its rich composition and diverse applications underscore its importance as a valuable resource for sustainable production practices.

Assessment of Meat Content and Foreign Object Detection in Cattle Meatballs Using Ultrasonography, Radiography, and Electrical Impedance Tomography Imaging

Meat content and physically hazardous contaminants in the internal section of meatballs cannot be detected by the naked eye or surface detectors. This study is aimed at analyzing the meat content of cattle meatballs and detecting foreign objects using ultrasonography (USG), digital radiography (DR), and electrical impedance tomography (EIT). Meatballs were produced using four different meat formulations (0%, 25%, 50%, and 75% meat) and three treatments (no preservative (control), borax, and formalin preservatives). Cast iron and plastic beads were used as models of foreign objects embedded in the samples. The echogenicity, opacity, and resistivity values of each sample were evaluated and compared across groups. The results showed that the shelf life of the control meatballs was shorter than that of meatballs with preservatives. The echogenicity and opacity values for the different meat formulations were hypoechoic in USG and grey in DR. USG was able to distinguish between control and preservative-treated meatballs but could not differentiate meat content and detect foreign objects. Conversely, DR effectively assessed meat content and detected iron-based foreign objects, while EIT showed higher resistivity values for iron and plastic beads compared to the meatball bodies.

Sheep and Goat Meat Processing and Quality

Sheep and goat meat production includes the increased demand for grass-fed and organic meat and value-added products such as sausages, meatballs, and burgers [...].

The potential of goat meat as a nutrition source for schoolchildren

The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium – 1693.22 – 4125.83 mg/kg; sodium – 852.27 – 1518 mg/kg, magnesium – 125.33 – 295.8 mg/kg; calcium – 79.27 – 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 – 0.62 mg / 100g, pyridoxine (B6) 0.52 – 0.64 mg/100g tocopherol 0.27 – 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 – 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 – 4.06%), salt-soluble (1.75 – 2.44%), alkali-soluble (11.15 – 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).