[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-450317-105":59,"doc-detail-450317-en":134},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":127,"head_meta":129,"extra_data":131,"updated_unix":133},105,"en","development-of-functional-meat-products-based-on-the-food-safety-system-study-evaluation-of-haccp-compliance","Development of functional meat products based on the food safety system - Study evaluation of HACCP compliance","","Study develops a high-quality functional meat product and verifies it against international quality and safety criteria using the HACCP system. Conducted in Kazakhstan from January to June 2024, the work enriches a sausage with dietary fiber, vitamins B and E, and omega-3/omega-6 polyunsaturated fatty acids. Safety is assessed by PCR and microbiological cultivation, while vitamin profiles are measured by HPLC and fatty acids by GC. Sensory and texture characteristics are evaluated, and the final product satisfies HACCP requirements and accepted storage, processing, and packaging limits.",{"@graph":69,"@context":126},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/development-of-functional-meat-products-based-on-the-food-safety-system-study-evaluation-of-haccp-compliance/450317/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/development-of-functional-meat-products-based-on-the-food-safety-system-study-evaluation-of-haccp-compliance/450317.png","ImageObject",300,407,{"name":92,"@type":93},"Aurelia","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-07","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118,122],{"name":109,"@type":110,"acceptedAnswer":111},"What was the main goal of the study?","Question",{"text":112,"@type":113},"To develop a high-quality functional meat product meeting international quality and safety standards and evaluate it according to HACCP criteria.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How was microbiological safety assessed?",{"text":117,"@type":113},"Microbiological safety was analyzed using polymerase chain reaction (PCR) methods and cultivation of nutrient media.",{"name":119,"@type":110,"acceptedAnswer":120},"Which technologies were used to measure nutrients and fatty acids?",{"text":121,"@type":113},"Vitamin composition was analyzed by high-performance liquid chromatography (HPLC), and polyunsaturated fatty acid content was determined by gas chromatography (GC).",{"name":123,"@type":110,"acceptedAnswer":124},"Did the new functional sausage meet HACCP requirements?",{"text":125,"@type":113},"Yes. The results indicate the product met HACCP system requirements, with storage, processing, and packaging parameters staying within acceptable limits and improved sensory and texture characteristics versus the control.","https://schema.org",{"og:url":83,"og:type":128,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":130,"canonical":83},"index,follow",{"doc_id":132,"site_id":62},450317,1790982759,{"code":4,"msg":5,"data":135},{"doc_id":132,"user_id":136,"nickname":92,"user_avatar":137,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":138,"file_id":139,"file_url":140,"file_type":141,"file_size":142,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":143,"language":144,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":145,"faqs":146,"seo_title":147,"seo_description":67,"update_tm":148,"read_time":149},1099514068365,"https://ap-avatar.wpscdn.com/avatar/10000253d8d9f28188e?_k=1776742907772140068","[www. nature.com/scientificreports](www. nature.com/scientificreports)  \nOPEN  \nDevelopment of functional meat products based on the food safety system  \nMira Serikkyzy1􀀍, Unzira Kapysheva2 & Shynar Kenenbay3􀀍  \nThe aim of the study was to develop a high-quality meat product that meets international quality and safety standards and to evaluate it according to the criteria of the HACCP system. The study was conducted in the Meat Industry Research Laboratory in Kazakhstan from January to June 2024. The experiment employed a methodology for enriching the meat product with dietary fiber, vitamins, and polyunsaturated fatty acids. A single functional sausage product, enriched with dietary fiber, vitamins B and E, and omega-3/omega-6 polyunsaturated fatty acids, was developed and compared with one control sample of a traditional meat product sourced from a verified producer. Microbiological safety was analyzed using polymerase chain reaction (PCR) methods and the cultivation of nutrient media. The vitamin composition was analyzed using high-performance liquid chromatography (HPLC), and the polyunsaturated fatty acid content was determined by gas chromatography (GC) . Organolepticand textural properties were assessed through sensory analysis and a texture analyzer. The results of the study demonstrated that the new product meets all HACCP system requirements. Storage temperature (3.5 °C), processing temperature (72 °C), and packaging pressure (1.20 atm) remained within acceptable limits. The organoleptic characteristics of the new product significantly exceeded those of the control samples, as confirmed by sensory analysis and texture tests. Microbiological safety and nutritional value also complied with standards.  \nKeywords Healthy eating, Meat products, Composition enhancement, HACCP safety system, Microbiological quality, Vitamin content, Polyunsaturated fatty acids omega-3/omega-6  \nAbbreviations  \nFFP Functional food products WHO World Health Organization  \nHACCP Hazard Analysis and Critical Control Points HPLC High-performance liquid chromatography GC Gas chromatography  \nCCPs Critical control points  \nPCR Polymerase chain reaction  \nANOVA Analysis of variance  \nThe meat industry today faces significant challenges arising from the rapid increase in population and shifting consumer preferences. According to UN projections, the global population is expected to reach 9.7 billion by 2050, which will considerably heighten the demand for food, including meat1. However, meeting this demand is associated with challenges such as the limited availability of feed resources within the agricultural system, the necessity of identifying new sources to ensure its sustainable development, as well as issues related to food security and consumer health protection. Consequently, there is an increasing need to create new types of products that can not only satisfy rising demand but also comply with contemporary health and safety standards2.  \nOne promising direction in the meat industry is the production of functional food products (FFP) . These products are gaining particular significance for consumer health, as they not only fulfill standard nutritional functions but also exert positive effects on the body, contributing to health improvement and reducing the risk of various diseases. In the context of rising chronic diseases such as cardiovascular conditions, diabetes, and obesity, the importance ofFFP in consumer diets is becoming increasingly critical3. In this study, we specifically  \n1Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan. 2Laboratory of Ecological Physiology of Humans and Animals, Institute of Genetics and Physiology, Almaty, Kazakhstan.  \n3Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan. 􀀍 email:  \n[m.serikkyzy@atu.edu.kz](m.serikkyzy@atu.edu.kz); [shynarkenenbay@alibagl.com](shynarkenenbay@alibagl.com)  \n[www. nature.com/scientificreports/](www. nature","cbCaiilSdnDcX1Be","https://ap.wps.com/l/cbCaiilSdnDcX1Be","pdf",1157819,11,"English","# Background and rationale\n# Functional food products in the meat industry\n# HACCP safety system\n# Study design and enrichment strategy\n# Analytical methods and evaluations\n## Microbiological safety\n## Vitamin and fatty acid composition\n## Sensory and texture assessment\n# Results and HACCP compliance","[{\"question\":\"What was the main goal of the study?\",\"answer\":\"To develop a high-quality functional meat product meeting international quality and safety standards and evaluate it according to HACCP criteria.\"},{\"question\":\"How was microbiological safety assessed?\",\"answer\":\"Microbiological safety was analyzed using polymerase chain reaction (PCR) methods and cultivation of nutrient media.\"},{\"question\":\"Which technologies were used to measure nutrients and fatty acids?\",\"answer\":\"Vitamin composition was analyzed by high-performance liquid chromatography (HPLC), and polyunsaturated fatty acid content was determined by gas chromatography (GC).\"},{\"question\":\"Did the new functional sausage meet HACCP requirements?\",\"answer\":\"Yes. The results indicate the product met HACCP system requirements, with storage, processing, and packaging parameters staying within acceptable limits and improved sensory and texture characteristics versus the control.\"}]","Development of functional meat products based on the food safety system - Study evaluation of HACCP compliance | PDF",1790732861,28]