High-pressure processing (HPP) is typically used for the microorganism inactivation, which provides safety and prolonged shelf life of meat and meat products. However, for consumers along with safety, it is important to have good sensory properties, which is a combination of tender and juicy meat with an intense meat flavour. These attributes may change because of the high pressure processing; therefore, the aim of the study was to evaluate the effect of HPP on sensory and physical attributes of pork upon processing at 300 and 600 MPa at room temperature for 1 and 15 min. After HPP the processed pork samples were cooked within the package in a water bath. Colour of cooked pork did not differ among samples. Moisture content of samples decreased with the increased processing time. Sensory evaluation revealed that HPP treatment did not influence the colour and flavour of cooked pork irrespective of treatment parameters applied in the current study. The panellists indicated that increased pressure made pork samples drier and tougher, thus changing such sensory attributes as juiciness and chewiness, which are important for meat palatability. The correlation found between chewiness determined by sensory analysis and toughness determined by Warner-Bratzler shear device suggested this instrumental method as a better tool when compared to the instrumental texture profile analysis (TPA).

Lactobionic acid is a high value added compound industrially produced through energy intensive chemical synthesis, which uses costly metal catalysts, like gold and platinum. In the next years, biotechnological production of lactobionic acid can be supposed to take the full transition to the manufacturing stage. Productivity of lactobionic acid by microbial production can be affected by various factors – choice of microorganism and its concentration, supply of oxygen, temperature, substrate, cultivation method, pH and aeration rate. The aim was to review research findings for lactobionic acid production as well innovative and efficient technology solutions for self-costs reducing. Whey was recommended as a cheap and suitable substrate for the lactobionic acid production. Whey processing has been advised with Pseudonomas teatrolens in 28 °C and in pH 6 to 7 for yielding the highest productivity. The increasing commercial importance urges the progression of schemes for lactobionic acid biotechnological manufacturing.

The purpose of the research is to evaluate the technologies, available to the Latvia’s sector of fish processing and their utilized capacity, as well as to identify the factors influencing production process, providing recommendations for development and improvement of further policy of the sector. The author evaluated availability and utilized capacity of production technologies in the Latvia’s sector of fish processing, considering the analysis of financial indicators of the made investments, production capacity load and fish processing companies. In view of economic theory, the factors, influencing the production process of Latvia’s sector of fish processing, were defined. As a result of analysis, the author established that the development of production of Latvia’s fish processing sector is to a great extent influenced by the availability of human resources, raw materials and investments, as well as undertaking. For further development and policy planning of the sector it would be advisable to take into account these factors, influencing the production process of Latvia’s sector of fish processing and their changes. The formed combinations of indicators may be used in scientific researches on establishment of production technologies availability and their utilized capacity, and identification of factors, influencing the production process; they may facilitate researches for its calculation and importance, as well as may assist the institutions involved in the fisheries’ policy formation to work more successfully and improve the common policy in the field.

The purpose of the research is to evaluate the technologies, available to the Latvia’s sector of fish processing and their utilized capacity, as well as to identify the factors influencing production process, providing recommendations for development and improvement of further policy of the sector. The author evaluated availability and utilized capacity of production technologies in the Latvia’s sector of fish processing, considering the analysis of financial indicators of the made investments, production capacity load and fish processing companies. In view of economic theory, the factors, influencing the production process of Latvia’s sector of fish processing, were defined. As a result of analysis, the author established that the development of production of Latvia’s fish processing sector is to a great extent influenced by the availability of human resources, raw materials and investments, as well as undertaking. For further development and policy planning of the sector it would be advisable to take into account these factors, influencing the production process of Latvia’s sector of fish processing and their changes. The formed combinations of indicators may be used in scientific researches on establishment of production technologies availability and their utilized capacity, and identification of factors, influencing the production process; they may facilitate researches for its calculation and importance, as well as may assist the institutions involved in the fisheries’ policy formation to work more successfully and improve the common policy in the field.

Today the demand for plant-based protein is growing rapidly due to increased awareness of animal protein growing costs and limited supply and has been highly related to biodiversity loss, climate change, and freshwater depletion. Legumes are in demand for their high content of protein, minerals, vitamins, and carbohydrates, also including dietary fibre. Legumes are rich not only in macronutrients and micronutrients but also contain anti-nutritional factors. One of the most important anti-nutritive properties of legumes is their high trypsin activity. The length of time required for the preparation of legumes has limited their frequency of use compared to recommended intake levels. By heat treatment, an anti-nutritional component in legumes can be mostly separated. The possibility of using extrusion cooking, microwave dryer, roasting equipment, etc., is widely studied. Roasting is one of the widespread methods for treatment of legumes that significantly enhances the texture, flavour, colour, and product appearance. The latest studies in the legume treatments report valuable results after the combined treatments, wet roasting, which includes: dehulling, soaking, and roasting. Heat treatment can be a potential way to improve legumes use in food production: reducing the time required for treatment, preparation and improving nutritional value. l

Meat products play an important role in the human diet. They are one of the main sources of proteins, trace elements, structural components, as well as vitamins that stimulate human growth and physical activity. Raw meat refers to perishable food. There are many methods of preserving the quality and shelf-life of meat products, however, in recent years, freeze-drying is becoming more and more popular, and it combines two technological steps — freezing and vacuum drying. During the process, the product undergoes dehydration by removing water to a humidity level of 2–5%. The principle of the process involves transforming the product from a frozen phase to a gaseous phase, bypassing the liquid phase. The purpose of the article is to study the possibility and relevance of the freeze-drying process in the meat industry and to examine its advantages and disadvantages, as well as the probability of growth. During this research it was revealed that in the use of freeze-drying in the meat industry for certain purposes, it is still necessary to study and adjust in order to introduce it into a particular production. However, with regard to large enterprises where various production problems often arise this technology would not only help solve these problems, but also increase the range of innovative products and expand sales markets.