koz"Вестник Северо-Казахстанского университета имени Манаша Козыбаева"Bulletin of Manash Kozybayev North Kazakhstan University2958-003X2958-0048М. Қозыбаев атындағы СҚУ10.54596/2309-6977-2022-3-127-139koz-827Research ArticleСЕЛЬСКОХОЗЯЙСТВЕННЫЕ НАУКИAGRICULTURAL SCIENCESТЕОРЕТИЧЕСКИЕ И ПРАКТИЧЕСКИЕ АСПЕКТЫ ТЕХНИЧЕСКИХ УСЛОВИЙ В СТАНДАРТАХ НА МЯСНЫЕ И МОЛОЧНЫЕ ПРОДУКТЫTHEORETICAL AND PRACTICAL ISSUES OF STANDARD SPECIFICATIONS FOR MEAT AND MILK PRODUCTSКуцьА. И.KutsO. I.

Киев

Kyiv

tk140@hotmail.comВербицкийС. Б.VerbytskyiS. B.

Киев

Kyiv

БоковаС. Л.BokovaS. L.

Киев

Kyiv

КозаченкоО. Б.KozachenkoO. B.

Киев

Kyiv

ПацераН. Н.PatseraN. M.

Киев

Kyiv

Институт продовольственных ресурсов Национальной академии аграрных наук УкраиныУкраинаInstitute of Food Resources of the National Academy of Agrarian Sciences of UkraineUkraine20221910202203 (55)127139Copyright © Куць А.И., Вербицкий С.Б., Бокова С.Л., Козаченко О.Б., Пацера Н.Н., 20222022Куць А.И., Вербицкий С.Б., Бокова С.Л., Козаченко О.Б., Пацера Н.Н.Kuts O.I., Verbytskyi S.B., Bokova S.L., Kozachenko O.B., Patsera N.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestnik.ku.edu.kz/jour/article/view/827

Обоснованы необходимость и целесообразность совершенствования национальных стандартов вида технических условий, нормирующих показатели безопасности и качества мясных и молочных продуктов, что является перспективным направлением технического регулирования в Украине. Отмечено, что возможными направлениями совершенствования национальных стандартов, нормирующих технические условия на мясные и молочные продукты, являются разработки новых и пересмотр действующих стандартов, направленные на нормативное регулирование структурно-механических показателей продуктов, а также использования экологически безопасных биоразлагаемых упаковочных материалов. Важным направлением совершенствования технического регулирования является воплощение в национальных стандартах технических требований к мясным и молочным продуктам, используемым для решения вопросов продовольственной безопасности государства, в частности закладываемых на длительное хранение либо предназначенных для решения проблем питания населения в периоды чрезвычайных ситуаций. 

The necessity and expediency of enhancing national standards of the type of technical specifications that norm the safety and quality parameters of meat and dairy products, which is a promising area of technical regulation in Ukraine, are substantiated. It is noted that possible directions for improving national standards that regulate the technical specifications for meat and milk products are the development of new and revision of existing standards aimed at regulating the rheological properties of products, as well as the use of environmentally friendly biodegradable packaging materials. An important direction in enhancing technical regulation is the implementation in national standards of technical specifications for meat and dairy products used to solve issues of food security of the state, in particular, the products laid down for long-term storage or intended to solve food problems of the population during the periods of emergency. 

национальные стандартытехническое регулированиемясные продуктымолочные продуктыструктурно-механические характеристикибиоразлагаемая упаковкапродовольственная безопасностьnational standardstechnical regulationmeat productsmilk productsrheological parametersbiodegradable packagingfood securityReferencesZakon Ukrainy “Pro standartyzatsiiu” [Law of Ukraine “On standardization”] № 1315-VII vid 05.06.2014. // Holos Ukrainy. – № 124 (5874) vid 05.07.2014.Zakon Ukrainy “Pro standartyzatsiiu” [Law of Ukraine “On standardization”] № 1315-VII vid 05.06.2014. // Holos Ukrainy. – № 124 (5874) vid 05.07.2014.Prieto M., Mouwen J.M., Lopez Puente S., Cerdeno Sanchez A. Concepto de calidad en la industria agroalimentaria // Interciencia. – 2008. – № 33(4). – P. 258–264.Prieto M., Mouwen J.M., Lopez Puente S., Cerdeno Sanchez A. Concepto de calidad en la industria agroalimentaria // Interciencia. – 2008. – № 33(4). – P. 258–264.Cano I.C., Gonzalez Rey G. La normalizacion tecnica global como instrumentacion principal para asegurar la aplicacion de la ciencia y tecnologia al progreso de la industria y el comercio // Ingenieria Mecanica. – 2007. – № 10(2). – P. 7–14.Cano I.C., Gonzalez Rey G. La normalizacion tecnica global como instrumentacion principal para asegurar la aplicacion de la ciencia y tecnologia al progreso de la industria y el comercio // Ingenieria Mecanica. – 2007. – № 10(2). – P. 7–14.Sychevskiy M.P., Romanchuk I.O., Kopylova K.V., Verbytskyi S.B., Kozachenko O.B. Kliuchovi draivery tekhnichnoho rehuliuvannia u molochnii ta miasnii haluziakh [Key drivers of technical regulation in dairy and meat industry] // Standartyzatsiia. Sertyfikatsiia. Yakist [Standardization. Certification. Quality]. – 2019. – № 5. – P. 49–60.Sychevskiy M.P., Romanchuk I.O., Kopylova K.V., Verbytskyi S.B., Kozachenko O.B. Kliuchovi draivery tekhnichnoho rehuliuvannia u molochnii ta miasnii haluziakh [Key drivers of technical regulation in dairy and meat industry] // Standartyzatsiia. Sertyfikatsiia. Yakist [Standardization. Certification. Quality]. – 2019. – № 5. – P. 49–60.Romanchuk I.O., Kopylova K.V., Verbytskyi S.B., Kozachenko O.B., Patsera N.M. Enhancing National Standards for meat and dairy industry // Food Resources. – 2021. – № 16. – P. 150–163.Romanchuk I.O., Kopylova K.V., Verbytskyi S.B., Kozachenko O.B., Patsera N.M. Enhancing National Standards for meat and dairy industry // Food Resources. – 2021. – № 16. – P. 150–163.Verbytskyi S.B., Anisimova L.V., Teslenko L.P. Struktura khlibobulochnykh vyrobiv: porivniannia rezultativ orhanoleptychnoho ta pryladnoho otsiniuvannia pokaznykiv yakosti [Texture of bakery products: comparison of results of the sensorial and instrumental evaluation of the quality parameters] // Prodovolchi resursy. Tekhnichni nauky [Food Resources. Technical Sciences]. – 2014. – № 3. – P. 14–18.Verbytskyi S.B., Anisimova L.V., Teslenko L.P. Struktura khlibobulochnykh vyrobiv: porivniannia rezultativ orhanoleptychnoho ta pryladnoho otsiniuvannia pokaznykiv yakosti [Texture of bakery products: comparison of results of the sensorial and instrumental evaluation of the quality parameters] // Prodovolchi resursy. Tekhnichni nauky [Food Resources. Technical Sciences]. – 2014. – № 3. – P. 14–18.Pizengolts V.M. Nekotorye aspekty standarizatsii moloka i molochnoy produktsii [Some aspects of the standardization of milk and dairy products] // Standarty i kachestvo [Standards and Quality]. – 2009. – №6. – P. 40-42.Pizengolts V.M. Nekotorye aspekty standarizatsii moloka i molochnoy produktsii [Some aspects of the standardization of milk and dairy products] // Standarty i kachestvo [Standards and Quality]. – 2009. – №6. – P. 40-42.Bal-Prylypko L.V., Leonova B.I., Sokyrko O.P. Normatyvna baza shchodo harantii yakosti ta bezpechnosti vitchyznianykh miasnykh produktiv [Regulatory framework for quality and safety assurance of national meat products] // Prodovolcha indusriia APK [Food Industry of Agroindustrial Complex]. – 2015. – № 3. – P. 40–43.Bal-Prylypko L.V., Leonova B.I., Sokyrko O.P. Normatyvna baza shchodo harantii yakosti ta bezpechnosti vitchyznianykh miasnykh produktiv [Regulatory framework for quality and safety assurance of national meat products] // Prodovolcha indusriia APK [Food Industry of Agroindustrial Complex]. – 2015. – № 3. – P. 40–43.NC 004:2020 Natsionalnyi klasyfikator Ukrainy. Ukrainskyi klasyfikator normatyvnykh dokumentiv [National Classifier of Ukraine. Ukrainian Classifier of Normative Documents] (ICS:2020): chynnyi z 2020-05-15. – K.: DP “UkrNDNTs”, 2020. – 97 p.NC 004:2020 Natsionalnyi klasyfikator Ukrainy. Ukrainskyi klasyfikator normatyvnykh dokumentiv [National Classifier of Ukraine. Ukrainian Classifier of Normative Documents] (ICS:2020): chynnyi z 2020-05-15. – K.: DP “UkrNDNTs”, 2020. – 97 p.Verbytskyi S.B. Ot oshchushcheniya k lekseme: semantika terminologii profilnogo analiza struktury pishchevykh produktov [From perception to lexeme: semantics of the nomenclature of texture profile analysis of foods] // Vestnik Shadrinskogo gosudarstvennogo pedagogicheskogo universiteta [Journal of Shadrinsk State Pedagogical University]. – 2019. – № 3(43). – P. 255–261.Verbytskyi S.B. Ot oshchushcheniya k lekseme: semantika terminologii profilnogo analiza struktury pishchevykh produktov [From perception to lexeme: semantics of the nomenclature of texture profile analysis of foods] // Vestnik Shadrinskogo gosudarstvennogo pedagogicheskogo universiteta [Journal of Shadrinsk State Pedagogical University]. – 2019. – № 3(43). – P. 255–261.Alvarez M.D., Canet W. Rheological characterization of fresh and cooked potato tissue (cv. Monalisa) // Z. Lebensm. Unters. Forsch. A. – 1998. – № 207. – P. 55-65.Alvarez M.D., Canet W. Rheological characterization of fresh and cooked potato tissue (cv. Monalisa) // Z. Lebensm. Unters. Forsch. A. – 1998. – № 207. – P. 55-65.Aguilera J.M., Stanley D.W. Microstructural principles of food processing and engineering – Second edition. – Aspen Publishers, Inc. Gaithersburg, Maryland, 1999. – 432 p.Aguilera J.M., Stanley D.W. Microstructural principles of food processing and engineering – Second edition. – Aspen Publishers, Inc. Gaithersburg, Maryland, 1999. – 432 p.Jackman R.L., Stanley D.W. Perspectives in the textural evaluation of plant foods // Trends in Food Science & Technology. – 1995. – № 6(6). – P. 187-194.Jackman R.L., Stanley D.W. Perspectives in the textural evaluation of plant foods // Trends in Food Science & Technology. – 1995. – № 6(6). – P. 187-194.Verbytskyi S.B., Patsera N.M., Cherniak O.V. Mozlyvist i dotsilnist doluchennia strukturnomekhanichnykh kharakterysty miasnykh produktiv do normatyvnykh vymog shchodo yikh yakosti [The possibility and expediency of attaching the rheological characteristics of meat products to the regulatory requirements for their quality] // Materialy II Mizhnar. nauk. -prakt konf “Prodovolchi resursy: problemy i perspektyvy [Materials of 2nd Intern. scient. and pract. Conf “Food resources: problems and prospects”]. – К.: NNTs “IAE”. – 2014. – P. 202-206.Verbytskyi S.B., Patsera N.M., Cherniak O.V. Mozlyvist i dotsilnist doluchennia strukturnomekhanichnykh kharakterysty miasnykh produktiv do normatyvnykh vymog shchodo yikh yakosti [The possibility and expediency of attaching the rheological characteristics of meat products to the regulatory requirements for their quality] // Materialy II Mizhnar. nauk. -prakt konf “Prodovolchi resursy: problemy i perspektyvy [Materials of 2nd Intern. scient. and pract. Conf “Food resources: problems and prospects”]. – К.: NNTs “IAE”. – 2014. – P. 202-206.Sarıçoban C., Karakaya M. İki farklı yöntemle kemiksizleştirilimiş piliç etlerinden üretilen sosislerin bazı kimyasal ve fiziksel özelliklerenin tespiti // S.Ü. Ziraat Fakültesi Dergisi. – 2005. – № 19 (35). – S. 115-121.Sarıçoban C., Karakaya M. İki farklı yöntemle kemiksizleştirilimiş piliç etlerinden üretilen sosislerin bazı kimyasal ve fiziksel özelliklerenin tespiti // S.Ü. Ziraat Fakültesi Dergisi. – 2005. – № 19 (35). – S. 115-121.Bourne M.C. Food Texture and Viscosity. Concept and Measurement. Second Edition. London – San Diego: Academic Press, 2002. – 446 p.Bourne M.C. Food Texture and Viscosity. Concept and Measurement. Second Edition. London – San Diego: Academic Press, 2002. – 446 p.Verbytskyi S.B., Shevchenko V.V., Shugay M.A. Zavisimosti trukturno-mekhanicheskikh kharakteristik tonkoizmelchonnykh farshevykh mass ot geometricheskikh parametrov emulsitatora [Dependences of rheological parameters of comminuted meats on the geometrical parameters of an emulsifier] // Pishchevaya promyshlennost: nauka I tekhnologii [Food industry: science and tekhnologies]. – 2010. – № 3(9). – С. 55-59.Verbytskyi S.B., Shevchenko V.V., Shugay M.A. Zavisimosti trukturno-mekhanicheskikh kharakteristik tonkoizmelchonnykh farshevykh mass ot geometricheskikh parametrov emulsitatora [Dependences of rheological parameters of comminuted meats on the geometrical parameters of an emulsifier] // Pishchevaya promyshlennost: nauka I tekhnologii [Food industry: science and tekhnologies]. – 2010. – № 3(9). – С. 55-59.Kopylova K., Verbytskyi S., Kos T., Verbova O., Kozachenko O. (Scientific bases of standardization of requirements for ecological packaging of food products // Food Resources. - 2020. - № 15. - P. 114- 123.Kopylova K., Verbytskyi S., Kos T., Verbova O., Kozachenko O. (Scientific bases of standardization of requirements for ecological packaging of food products // Food Resources. - 2020. - № 15. - P. 114- 123.Vilpoux O., Averous L. Starch-based plastics In: Technology, use and potentialities of Latin American starchy tubers. – 2004. – P. 521-553.Vilpoux O., Averous L. Starch-based plastics In: Technology, use and potentialities of Latin American starchy tubers. – 2004. – P. 521-553.Guilbert S. Potential of the protein based biomaterials for the food industry //The Food Biopack Conference, Copenhagen (Denmark), 2000. – KVL.Guilbert S. Potential of the protein based biomaterials for the food industry //The Food Biopack Conference, Copenhagen (Denmark), 2000. – KVL.Averous L. Etude de systeme polymers multiphases: approche des relations materiaux-procedesproprietes. Dans: Habilitation a diriger des recherches, Universite de Reims Champagne-Ardenne, 2002. – p. 46.Averous L. Etude de systeme polymers multiphases: approche des relations materiaux-procedesproprietes. Dans: Habilitation a diriger des recherches, Universite de Reims Champagne-Ardenne, 2002. – p. 46.Weber C.J. Biobased packaging materials for the food industry: status and perspectives, a European concerted action, 2000. – KVL.Weber C.J. Biobased packaging materials for the food industry: status and perspectives, a European concerted action, 2000. – KVL.DSTU 1.2:2015. Natsionalna standartyzatsiia. Pravyla provedennia robit z natsionalnoi standartyzatsii [National Standardization. Rules of works on national standardization]: chynnyi z 2015-15-20. – K.: DP «UkrNDNTs, 2015. – 34 p.DSTU 1.2:2015. Natsionalna standartyzatsiia. Pravyla provedennia robit z natsionalnoi standartyzatsii [National Standardization. Rules of works on national standardization]: chynnyi z 2015-15-20. – K.: DP «UkrNDNTs, 2015. – 34 p.DSTU 1.5:2015. Natsionalna standartyzatsiia. Pravyla rozroblennia, vykonannia ta oformlennia natsionalnykh normatyvnykh dokumentiv [National Standardization. Rules of development, formulation and presentation of national normative documents]: chynnyi z 2017-02-01. – K. : DP «UkrNDNTs, 2016. – 65 p.DSTU 1.5:2015. Natsionalna standartyzatsiia. Pravyla rozroblennia, vykonannia ta oformlennia natsionalnykh normatyvnykh dokumentiv [National Standardization. Rules of development, formulation and presentation of national normative documents]: chynnyi z 2017-02-01. – K. : DP «UkrNDNTs, 2016. – 65 p.FAO. Rome Declaration on World Food Security and World Food Summit: Plan of Action., Food and Agriculture Organization, Rome. Italy. 1996.FAO. Rome Declaration on World Food Security and World Food Summit: Plan of Action., Food and Agriculture Organization, Rome. Italy. 1996.Hoddinott J., Yohannes Y. Dietary diversity as a food security indicator. Washington: Food Consumption and Nutrition Division. 2002. – 95 p.Hoddinott J., Yohannes Y. Dietary diversity as a food security indicator. Washington: Food Consumption and Nutrition Division. 2002. – 95 p.Verbytsky S.B., Kopylova K.V., Kozachenko O.B., Verbova O.V. Food security and technical regulation of requirements to food products // Yessenov Science Journal. - 2020. - Volume 37, № 1. - P. 59-65.Verbytsky S.B., Kopylova K.V., Kozachenko O.B., Verbova O.V. Food security and technical regulation of requirements to food products // Yessenov Science Journal. - 2020. - Volume 37, № 1. - P. 59-65.Kopylova K.V., Verbytskyi S.B., Verbova O.V. Summarizing demands to safety and quality of foods in normative documents important for regulation of food security issues // Food Resources. –2017. – № 9. – P. 203-210.Kopylova K.V., Verbytskyi S.B., Verbova O.V. Summarizing demands to safety and quality of foods in normative documents important for regulation of food security issues // Food Resources. –2017. – № 9. – P. 203-210.de Raymond A.B., Alpha A., Ben-Ari T., Daviron B., Nesme T., Tetart G. Systemic risk and food security. Emerging trends and future avenues for research // Global Food Security. – 2021. – № 29. – p. 100547.de Raymond A.B., Alpha A., Ben-Ari T., Daviron B., Nesme T., Tetart G. Systemic risk and food security. Emerging trends and future avenues for research // Global Food Security. – 2021. – № 29. – p. 100547.

The authors declare that there are no conflicts of interest present.