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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava  
Volume X,  Issue 4 - 2011 

 
 

18 
 

GERODIETIC MEAT PRODUCTS TECHNOLOGY ENRICHED WITH CALCIUM 
AND PHOSPHORUS 

 
PESHUK L.V. 1 , BUDNYK N.V. 2 , *HALENKO О.О. 1  

 
1 National University of Food Technologies, 68, Volodymyrska Str., Kyiv, 01601, Ukraine 

2 Poltava University of Economics and Trade, 3, Kovala Str., Poltava, 36014, Ukraine 
*Corresponding author 

Received 22 June 2011, accepted 25 August 2011 
 
 

Abstract: The latest designs of national and foreign gerodietic products were analyzed. Developed a 
technology of sausage products with bone paste. Examined a microstructure of model sausage meat 
with different content of bone paste. Determined the optimal share of bone paste in sausages. 

 
Keywords: meat, bone paste, rapana seashell, quail eggshell, mussel shell, receipt, boiled sausage, 
gerodietic nutrition. 
 
 
 
1. Introduction 

 
At the end of the twentieth and the 
beginning of twenty first centuries the 
scientists of economically developed 
countries and countries that are developing 
became interested in gerontology (the 
study of the aging processes and factors 
which determine life expectancy of the 
people of advanced age, in particular the 
problem of nutrition in old age).  
25% of citizens of Ukraine are pensioners, 
and 20% are more than 50 years old. 
Ukraine is on the eleventh place in the 
world among the countries with the share 
of citizens older than 65 years (Belarus - 
23 place, Russia - 27). Statistics shows that 
the percentage of people of advanced age 
in Ukraine is 20.5%. The Institute of 
Gerontology of the Academy of Medical 
Science of Ukraine predicts that in 2015 it 
will be 22%, in 2026 - 26%, 2050 - 38% 
[1].  
Main factors which cause fast ageing are: 
 social: low level of income; lack of 

knowledge about basic characteristics of 
food products; insufficient level of 

medical aid; low level of social 
protection of citizens, and chronic stress; 

 ecological: contamination of water, soil, 
air, and food products;  

 incorrect way of life: bad habits; 
defective nutrition; insufficient afferent 
activity; incorrect work and rest regime; 

 infections. 
Typical Ukrainian in average consumes 
20% less products that are prescribed in 
living wage, and 40% less than it was in 
90th, the most unfavourable years of 
perestroika. 
Conducted investigations in Ukraine [1, 2] 
show that daily ration of different groups of 
people consists of comparatively chip high 
carbohydrate products (bread, macaroni 
products, potatoes), as a result organism 
lacks essential micro and macroelements, 
polyunsaturated fat acids, anti-oxidizing 
vitamins ( А, С, Е). 
There are two ways of solving the problem. 
First, using biologically active additives in 
food. Second, enrichment of traditional 
food products in order to raise the level of 
vitamins, macro and microelement content 
to current physiological needs of people, 
this will make possible to correct 
micronutrient deficit [3, 4, 5]. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava  
Volume X,  Issue 4 - 2011 

 
 

19 
 

Production of gerodietic products is 
essential in some aspects: wide application 
of gerodietic products in a diet of advanced 
age people, elderly people, and long-lived 
people will help to correct defects of 
nutrition. The usage of gerontological 
products is very essential in a domain of 
medical nutrition not only for this group of 
people, but also for younger age groups as 
preventive measures for premature ageing. 
Citation [1, 6] shows that in spite of 
multiple researches on creating of high 
nutrition and biological value products, 
their assortment is insignificant. 
The pioneers in creating of balanced 
gerodietic products are: Antipova L.V., 
Bohatyriov A.N., Kozlovska S.H., Zaytsev 
А.N., Kasianov H.I., Samsonova М.А., 
Hrihorov Y.H., Povorozniuk V.V., 
Chebotariev D.F., Nechayev А.P., Lipatov 
N.N., Pokrovskiy А.А., Skurykhin К.М., 
Uholiev А.М, Ustynova А.V., Kharytonov 
V.D., Shazzo R.I. etc.  
The urgent problem of present time is a 
deficiency of calcium in daily ration that is 
why different scientists are looking for 
ways to enrich food products with calcium. 
Leading scientists of dairy industry in 
Ukraine [Petrov А. N., Kovalenko N.К., 
Sharakhmatova Т.Е., 2001] developed a 
set of dairy gerodietic products which are 
not represented on market. The absence of 
these products is stipulated by a short 
expiration term (36 and 72 hours for milk 
and fermented milk drinks «Героклат» and 
«Лактогеровіт»); low profitability of 
production; low income of elderly people 
in Ukraine; absence of state policy in a 
sphere of gerodietic nutrition. There was 
created [Didukh N.А., 2008] a set of non-
fermented and fermented gerodietic drinks 
(milk, kefir, sour milk, acidophilus milk) 
on milk and grain milk base, sour milk 
cheese and gerodietic sour cream. 
To enrich macaroni products with calcium 
scientists [Koriachkina S. Ya., Osypova H. 
А., 2002] conducted a research on some 
components of a paste: gluconate, lactate, 
calcium carbonate and powder of eggshell.  

Russian scientists [Savenkova Т. V., 
Blahodatskikh V. Е., Dukhu Т. А., 
Shcherbakova N. А., Bashkirov О. I., 
2009] with the help of computer modeling 
developed a technology of a pastry 
«Бисквитное» with a curd soufflé for 
gerodietic nutrition, and cookie on a base 
of functional additives [Tumanova А., 
2006], specifically: kelp, calcium alginate, 
pectin and microcrystalline cellulose. New 
assortment of sweet products differs from 
traditional products with a high content of 
fibre foods and vital mineral materials, 
iodine and calcium. 
Meat is perspective in production of 
gerodietic products, as much as this is the 
main source of protein for human’s 
organism. Experts [Shypulyn V. I., 
Akhtemshyna А. D., Nekrasova N.N., 
2009] developed a technology of 
production of meat foods using protein 
preparations based on whey. 
All-Union Research Institute of Meat 
Industry (Moscow) developed a 
biologically active mineral organic 
additive made of horns of a reindeer, 
which should be added into boiled sausage 
products in order to enrich them with 
iodine and calcium. However this 
preparation  is not widely used due to the 
insufficient amount of raw materials used 
for its production. 
We are conducting researches on a 
possibility of using mineral additives made 
of mussel shells, rapana shells, and quail 
eggshells in a production of gerodietic 
products, specifically boiled sausages. 
To enrich meat foods scientists 
[Faivyshevskiy М. L., 1998; Khabryna К. 
Е., 1999; Ustynova А. V., 2000] suggest 
using natural sources of calcium: bone 
marrow meal, algin acid salt, bone paste. 
The source of bioorganic calcium 
compounds is dietary bone, which is 
gathered on meat processing plants and is 
not used for nutrition as a source of 
calcium. Beliayev М.І., Cherevka О.І., 
Faivishevskiy М.L., Honcharov H.І., 
Vinokurova H.А. investigated a technology 
of extraction of protein, fat, bone marrow 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava  
Volume X,  Issue 4 - 2011 

 
 

20 
 

and obtaining of meat out of bone stuff. In 
2004 Holovko M.P. developed a method of 
processing a semi-finished product out of 
dietary bone of the cattle. This semi-
finished product may be used for 
production of ground meat products 
enriched with bioorganic calcium 
compounds. 
The food industry of Japan more than 20 
years is using different methods of 
production of meat foods enriched with 
calcium by adding grounded animal bones 
into cutlet mince, schnizels, and sausage 
products. The food industry of USA 
conducts researches on creating of a 
protein mineral additive made of bone and 
bone leavings. In United Kingdom dietary 
bone is processed by Johnson-Faudler 
method to obtain food fat, soluble protein 
and food phosphate [7,8].  
 
2. Experimental 

 
When developing a technology of sausage 
products using bone additives, it is 
essential to identify its structure, structural 
changes of model sausage meat and final 
sausage products. The usage of the precise 
chemical, physicochemical, histological 
and biochemical methods allows to obtain 
information about quality of meat foods. 
Microstructural researches make it possible 
to analyze not only the integral structure of 
product, but also changes which occur in 
separate components of the objects under 
investigation, it also helps to differentiate 
peculiarities of different tissue and cellular 
structures. That is why the aim of our 
investigation was to study the possibilities 
of using the paste obtained by 
hydrothermal hydrolysis of bones in 
technology of boiled sausages, 
investigating microstructure of model 
sausage meat and final sausage products 
[9]. 
For production of sausages the receipt of 
boiled sausage «Столова» is used in 
accordance with ДСТУ 4436:2005. In 
created receipts we substituted 5 to 20% of 
1st sort beef with a dietary bone paste. The 

modeling of receipt components and its 
percentage was made with a help of a 
computer program ВІО.2. 
After the analysis of different kinds of 
receipts it was stated that the increase of 
amount of bone paste will not balance the 
amino-accids  and mineral components of 
a product, and the minimal amount will not 
balance calcium and phosphorus. By 
modeling the maximum value of the 
coefficient of utilitarity of amino-accids 
and the ratio of protein : fat : mineral 
elements, we have chosen 4 receipts of 
sausage meat for boiled sausages (table 1). 
We have determined that it is not practical 
to use more than 40% of beef in meat 
products, because the cost increases, the 
product becames more tough and the level 
of digestion decreases. The concentration 
of beef less than 35% does not balance 
aminoaccid components. Thus the most 
optimal content of bone paste is 10% . 

 
Table 1  

Receipts of boiled sausages with different 
content of bone paste 

Component The amount of bone paste, % 
Stolova 5 10 15 20 

1st sort beef 49 44 39 34 29 
Mild fat pork 50 50 50 50 50 
Dried milk 1 1 1 1 1 
Bone paste - 5 10 15 20 

 
The next stage was to investigate the 
microstructure of sausages with different 
amount of the bone paste. The 
investigation of biological tissues is more 
specific in comparison to native tissues, 
because we investigate the tissues that 
underwent mechanical and thermal 
processing [3, 5]. 
For histological investigations the samples 
of sausage products with dimensions 
10х5х4 mm. and model sausage meat were 
fixed in 2.5% of gluteraldehyde on 
phosphate buffer (рН-7.4), samples were 
content for 24 hours in 4ºС. Then pieces 
were washed in phosphate buffer (рН - 
7.3) for two hours. After this they were 
immersed into osmium fixator 
(G.M.Millonig [6]) for additional fixation 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava  
Volume X,  Issue 4 - 2011 

 
 

21 
 

for two hours. Then the pieces of tissue are 
washed in 0,1M of phosphate buffer (рН - 
7.3) for one hour. The next stage is to 
dehydrate the tissues in spirits of different 
strength (50%, 70%, 80%, 90% and the 
absolute spirit for 10 min. in each), then 
goes the mixture of spirit and acetone ( 3:1, 
2:1, 1:1, 1:2, 1:3 – 15 min. each). After the 
samples are washed, they are processed 
under Laft method [6], and pouredwith 
Epon - 812. The cuts were made on 
ultramicrotome УМТП-7 by aimed 
microtoming. Before colouring, the object-
plate with the cut was kept in thermostat in 
45-50ºС for better fixation on the object-
plate. For colouring was used the 0.1% 
mixture of toluidine blue. Morphometric 
analysis was done with the light optical 
microscope “МБІ-15”. 
 
3. Results and Discussion 
 
Conducted histological investigations 
made it possible to determine the next 
microstructure rates of model sausage meat 
and finished sausage products. Histocuts of 
the samples of model sausage meat (figure 
1) are small-grained and uniform (2) with 
big vacuoles (4), which are filled with fat, 
they are bright coloured, because fat was 
partially dissolved in the process of 
washing in spirit mixtures, but not in all 
the samples. Sausage meat contained 
connecting tissues, (3) where intact 
muscular fibres can be find (1), this makes 
possible to determine the components of 
sausage meat (figure 1). 
Histocuts of finished sausages (figure 2) 
contained coagulation layer (1), increase of 
vacuoles size (2), homogenous mass of 
glutin - the product of thermal 
disintegration of collagen of the connecting 
tissue (3), which is less sensitive to 
histological dyes (figure 2).   
 

  
Figure 1. Microstructure of sausage meat  

(sample 15х40) 
      
In figures 3 and 4 are presented the images 
of histocuts of sausage meat and final 
sausages with 5% of bone paste. In the 
figure an insignificant increase of size of 
vacuoles and individual inclusions of 
evenly placed particles of bone paste can 
be seen. 
 

 
Figure 2. Microstructure of final sausage 
(sample 15х40) 
 

 
Figure 3. Microstructure of sausage meat  
with 5% of bone paste (15х40) 
 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava  
Volume X,  Issue 4 - 2011 

 
 

22 
 

 
Figure 4. Microstructure of final sausage with 
5% of bone paste (15x40) 
 
 
 
 
Meat sausage which contained 10% of 
bone paste (figure 5) has small-grained 
uniform structure with evenly placed 
particles of the bone paste and vacuoles, 
which are less vivid than in previous 
sample. Final sausages have compressed 
coagulation layer, the fat is evenly 
distributed in vacuoles and in uniform 
protein mass (figure 6). Organoleptic rates 
show that this sausage is juicier, has elastic 
consistence, is palatable, without aftertaste 
of bone paste. Sausage meat with 15 and 
20% of bone paste has soft structure with 
big vacuoles filled with fat (figures 7, 9).  
 
 
 

 
Figure  5. Microstructure of sausage meat  
with 10% of bone paste (15х40) 
 

 
Figure 6. Microstructure of final sausage with 
10% of bone paste (15х40) 
 

 
Figure 7. Microstructure of sausage meat with 15% 
of bone paste (15x40) 
Data on figures 7, 9 shows considerable 
amount of intact connecting tissue (1), 
which increase the amount of bone paste 
particles. Organoleptic rates show that this 
sausage is soft, has specific aftertaste and 
watery consistency. The microstructure of 
finished sausage products has powdery 
structure and big amount of unstabilized 
fat and vacuoles (figures 8,10). Thusly the 
change of the ratio of muscular and 
connecting proteins and adding big amount 
of paste to increase amount of fat causes 
deterioration of the quality of final sausage 
products [7]. 

 
Figure 8. Microstructure of finished meat with 

15% of bone paste (15х40) 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava  
Volume X,  Issue 4 - 2011 

 
 

23 
 

 

 
Figure 9. Microstructure of sausage meat with 
20% of bone paste (15x40) 

 
Figure 10. Microstructure of finished sausage with 
20% of bone paste (15х40)  

 
 
4. Conclusion.  
 

 
 
 
 

The results of previous physicochemical and 
organoleptic investigations showed that 
bone paste can be used in the food industry. 
The investigation of the microstructure of 
sausage meat and final boiled sausages 
produced using model receipts, shows that 
addition more than 15% of bone paste to the 
content of the product results in powdery 
structure of finished sausages. 
It is proved that the optimal amount of the 
bone paste in finished product is 10%. 
 
5. References 
 

[1]. The current state of problems gerodietic in 
Ukraine / YG Grigorov et al. / Bulletin of Medical 
Sciences of Ukraine - 2005. №3 - P. 77-89.  

[2]. Hygienic assessment of actual nutrition and 
mikrostrukcher of workers of industrial 
enterprises of Dnepropetrovsk and ways of their 
correction /  

[3]. NM Denisenko, VE Sugar, SA Marmer et al. / / 
"Hygienic science and practice at the turn of the 

century." Proceedings of XIV Congress of 
Hygienists Ukraine. Vol II. - Dnepropetrovsk: 
Art-Press. - 2004. - P.376-379. 

[4]. Pilate TL Sharing the principle of building a 
healthy nutrition Diet / / Proceedings of VII All-
Russian Congress of "Health nutrition of the 
population of Russia." - Moscow: 12-14 
November 2003. - Vol.2. - P.407-409. 

[5]. Yakovlev S. strengthening of health and 
prevention funds aging natural origin .- SPb.: 
Dylya, 2006 - 328 p.  

[6]. Kasyanov GI, Zaporozhye AA, Kovtun TV. The 
realization of the food feasibility study of new 
solutions in technology product of gerodietic 
destination: Problems of aging - 2010 - № 1 - P. 
99. 

[7]. Biochemical identification of meat species Ed by 
Patterson R L s, Elsevier  Applied  Science 
Publishers, London, 1985  

[8]. Horn D. Zum Nachweis pflanzhcher 
Eiweisszubereitungen in Fleischerzeugmssen  mil 
histilogischen Untersuchunssverfahren Fleisch-
wirtsch, 1987. 

[9]. Hvulya S.I. Ability histology in determining the 
quality and composition meat product / SI Wave / 
/ Technology of meat. - 1996. - № 5 - P. 6-7. 

 


	PESHUK L.V., BUDNYK N.V., *HALENKO О.О.
	Receipts of boiled sausages with different content of bone paste