ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Improved technology for new-generation Kazakh national meat products

Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%.
Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis.
Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids.
Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.
Meat industry, meat products, hydrolysis, oxidation, goji, buckwheat flour
The present study was part of research work No. 0457 “Study of the functional and bio-correcting characteristics of plantanimal complexes and the development on their basis of technology of functional national meat products using local raw materials”. The project was funded by the Ministry of Education and Science of the Republic of Kazakhstan.
  1. Lorenzo JM, Sarries MV, Tateo A, Polidori P, Franco D, Lanza M. Carcass characteristics, meat quality and nutritional value of horsemeat: A review. Meat Science. 2014;96(4):1478–1488. DOI:
  2. Kozyrev IV, Mittelshtein TM, Pchelkina VA, Kuznetsova TG, Lisitsyn AB. Marbled beef quality grades under various ageing conditions. Foods and Raw Materials. 2018;6(2):429–437. DOI:
  3. Lisitsyn AB, Chernukha IM, Lunina OI. Fatty acid composition of meat from various animal species and the role of technological factors in transisomerization of fatty acids. Foods and Raw Materials. 2017;5(2):54–61. DOI:
  4. Comert ED, Gokmen V. Evolution of food antioxidants as a core topic of food science for a century. Food Research International. 2018;105:76–93. DOI:
  5. Thangavelu KP, Kerry JP, Tiwari BK, McDonnell CK. Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat. Trends in Food Science & Technology. 2019;94:43–53. DOI:
  6. Kaldarbekova M, Uzakov Y, Chernukha I, Kuznetsova O. Research of technology of restructured combined meat products using a multicomponent brine. EurAsian Journal of BioSciences. 2019;13(2):1625–1632.
  7. Sekinaeva MA, Serebryanaya FK, Denisenko ON, Lyashenko SS. The study of anatomical features of the herb Lycium (Lycium Barbarum L.). Advances in Current Natural Sciences. 2015;(9–2):231–235. (In Russ.).
  8. Serikkaisai MS, Vlahova-Vangelova DB, Dragoev SG, Uzakov YM, Balev DK. Effect of dry goji berry and pumpkin powder on quality of cooked and smoked beef with reduced nitrite content. Advance Journal of Food Science and Technology. 2014;6(7):877–883.
  9. Menchetti L, Brecchia G, Branciari R, Barbato O, Fioretti B, Codini M, et al. The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality. Meat Science. 2020;161. DOI:
  10. Mocan A, Cairone F, Locatelli M, Cacciagrano F, Carradori S, Vodnar DC, et al. Polyphenols from Lycium barbarum (Goji) fruit european cultivars at different maturation steps: extraction, HPLC-DAD analyses, and biological evaluation. Antioxidants. 2019;8(11). DOI:
  11. Lu S, Ji H, Wang QL, Li BK, Li KX, Xu CJ, et al. The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. Food Control. 2015;50:869–875. DOI:
  12. Hayrapetyan SA, Vardanyan LR, Vardanyan RL. Antioxidant activity of creeping thyme (Thymus Serpyllum L.) in cumene oxidation reaction. Proceedings of the Yerevan State University. Chemistry and Biology. 2013;(2):23–31.
  13. Vardanyan LR, Shutava HG, Ayrapetyan SA, Vardanyan RL, Agabekov VE, Reshetnikov VN. Quantitative content and activity of antioxidants in herbs of different climatic zones. Doklady of the National Academy of Sciences of Belarus. 2013;57(5):72–76. (In Russ.).
  14. Skenderidis P, Kerasioti E, Karkanta E, Stagos D, Kouretas D, Petrotos K, et al. Assessment of the antioxidant and antimutagenic activity of extracts from goji berry of Greek cultivation. Toxicology Reports. 2018;5:251–257. DOI: 2018.02.001.
  15. Li J, Hossain MS, Ma HC, Yang QH, Gong XW, Yang P, et al. Comparative metabolomics reveals differences in flavonoid metabolites among different coloured buckwheat flowers. Journal of Food Composition and Analysis. 2020;85. DOI:
  16. Hyun JE, Kim H-Y, Chun J-Y. Effect of jeju’s tartary buckwheat (Fagopyrum tataricum) on antioxidative activity and physicochemical properties of chicken meat emulsion – type sausage. Journal of the Korean Society of Food Science and Nutrition. 2019;48(2):231–236. DOI:
  17. Young OA, West J, Hart AL, van Otterdijk FFH. A method for early determination of meat ultimate pH. Meat Science. 2004;66(2):493–498. DOI: (03)00140-2.
  18. Skrinjar M, Kolar MH, Jelsek N, Hras AR, Bezjak M, Knez Z. Application of HPLC with electrochemical detection for the determination of low levels of antioxidants. Journal of Food Composition and Analysis. 2007;20(7):539–545. DOI:
  19. Paleari MA, Moretti VM, Beretta G, Mentasti T, Bersani C. Cured products from different animal species. Meat Science. 2003;63(4):485–489. DOI:
  20. Qian D, Zhao YX, Yang G, Huang LQ. Systematic review of chemical constituents in the genus Lycium (Solanaceae). Molecules. 2017;22(6). DOI:
  21. Falowo AB, Fayemi PO, Muchenje V. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review. Food Research International. 2014;64:171–181. DOI:
  22. Sekinaeva MA, Lyashenko SS, Yunusova SG, Ivanov SP, Sidorov RA, Denisenko ON, et al. About biologically active substances of Lycium barbarum L. Bulletin of the State Nikitsky Botanical Gardens. 2018;(129):92–95. (In Russ.). DOI:
  23. Islam T, Yu XM, Badwal TS, Xu BJ. Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum). Chemistry Central Journal. 2017;11:8. DOI:
  24. Hvilya SI, Pchelkina VA, Burlakova SS. Application of the histological analysis for investigation of meat raw materials and finished products. Food Processing: Techniques and Technology. 2012;26(3):132–138. (In Russ.).
  25. Lisitsyn AB, Chernukha IM, Lunina OI. Functional food products: innovative methods of counterfeit detection. Production Quality Control. 2018;(4):13–18. (In Russ.).
  26. Fira A, Joshee N, Cristea V, Simu M, Hârța M, Pamfil D, et al. Optimization of micropropagation protocol for goji berry (Lycium barbarum L.). Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture. 2016;73(2):141–150. DOI:
How to quote?
Uzakov YaM, Kaldarbekova MA, Kuznetsova ON. Improved technology for new-generation Kazakh national meat products. Foods and Raw Materials. 2020;8(1):76–83. DOI:
About journal