AP23484846 "Development of semi-finished meat products technology from environmentally friendly raw materials meeting modern food safety and healthy nutrition requirements"
SDG #12
Project Leader
Nurymkhan Gulnur Nesiptaevna, Candidate of Technical Sciences, Associated Professor.
Relevance
The proposed scientific project aims to develop new formulations and technologies for semi-finished products while emphasizing the importance of labor safety during the commercialization of these products in production. As part of the project, several new types of semi-finished products from locally sourced, environmentally friendly raw materials will be developed.
Goal
Development of technology for semi-finished products from environmentally friendly raw materials within a new production line, lifecycle risk assessment from production to sale, and ensuring food safety.
Expected Result
Establishment of a new workshop to increase the range of semi-finished products made from environmentally friendly raw materials.
Development of methodological guidelines for managing risks in handling environmentally friendly raw materials.
Implementation of a food quality control system.
Creation of "Regulations for the Working Group on Food Safety Management Systems."
Hazard analysis.
Development of a HACCP (Hazard Analysis and Critical Control Points)
plan.
Development of regulatory and technical documentation for new food
products.
Creation of a system for controlling production processes and critical
control points.
Research on comprehensive quality indicators of semi-finished products from environmentally friendly raw materials, food safety assessment, development of regulatory and technical documentation, and conducting technological tests.
Publication of at least three scientific articles or reviews in peer-reviewed scientific journals indexed in the Science Citation Index Expanded and/or Scopus with a CiteScore of at least 50.
Obtaining at least one invention patent.
Training of one Doctor of Philosophy (PhD).
Achieved Result
A model of an integrated product quality and safety management system has been developed, standard documentation complexes have been created with the HACCP system.
Describes an extended model of the product quality and safety management system (HACCP) developed within the framework of a research project. The theme of the project is "development of technology for the production of semi – finished meat products from environmentally friendly raw materials that meet the requirements of modern food safety and healthy nutrition". The work was carried out at Shakarim University together with the production enterprise IP "Masaeva A. T.".
Based on the results of the research, 2 articles were written in a peer-reviewed scientific publication indexed in the Science Citation Index Expanded of the Web of Science database and included in 1, 2 or 3 quartiles by Impact Factor or with at least 50 percentiles in the Scopus database.
1.79 percentile articles have been published in the Scopus database on CiteScore.
(https://www.mdpi.com/2076-3417/15/17/9556): G. Nurymkhan, A. Nurgazezova, G. Tumenova, Z.Atambayeva, N. Muslimova, B. Kulushtayeva, S. Zhakupbekova, L. Bakirova, A. Kambarova,
and E.Okuskhanova. Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat dumpings/ / Applied Sciences volume 15 (17), No. 9556 DOI:10.3390 / app15179556
Published: August 28, 2025
2.56 percentile articles have been published in the Scopus database on CiteScore.
(https://www.mdpi.com/2227-9717/13/10/3171):
G.Nurymkhan, Z.Kalibekkyzy, D.Orynbekov,
Assenova, A. Kambarova, A. Dautova, A. Maizhanova,
G. Zhumanova, Z.Atambayeva and E. Okuskhanova. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties/ / Processes volume 13(10), No. 3171 DOI: 10.3390 / pr13103171
Published: October 06, 2025
3.One article was published in the publication recommended by the Ministry of education and science of the Republic of Kazakhstan.
Zh. Atambaeva, S. Tumenov, G. Tumenova, A. Nurgazezova, G. Nurymhan. Effect of sprouted green buckwheat on organoleptic properties and microstructure of meat cuts / / BULLETIN of SHAKARIM UNIVERSITY TECHNICAL SCIENCES SCIENTIFIC JOURNAL № 3 (19) 2025. Semey, 2025
https://doi.org/10.53360/2788-7995-2025-3(19)-29
Published: September 30, 2025
Майжаноова А. О., Амирханов К. Ж., Нүрымхан Г. Н., Жакупбекова Ш. К., Даутова А. А. Исследование пищевой и биологической ценностей композитной муки из льняного и конопляного жмыха // [BULLETIN of SHAKARIM UNIVERSITY TECHNICAL SCIENCES SCIENTIFIC JOURNAL]. – 2025. – № 4(20). – С. 466–475.
DOI: https://doi.org/10.53360/2788-7995-2025-4(20)-55
Published: Decemberber 26, 2025
Useful Links
About the project
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Contact
Scientific Department:
+7 (7222) 31-31-75
science@shakarim.kz