Abstract
The changes in the rheological characteristics of beef ham products were studied using a dynamic penetrometer with a cone angle of 10 ° and 30°. The ratios of the immersion depths of the cone of a dynamic penetrometer for different muscles (m.Semimembranosus and m. Longissimus dorsi) were calculated. When using different cones, the ratios varied depending on the content of the connective tissue in the meat, as well as in the process. Moreover, the more connective tissue in meat, the less the ratio of strength characteristics of meat along and across its fibers. The stage at which there was significant deterioration in the sensory indices was determined.
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