Abstract
Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.
Highlights
One of the essential reserves for increasing the output of useful products and increasing production efficiency in the processing industries is the use of low-waste technologies
Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin
The purpose of this work is to study the effect of enzyme treatment on the degree of breaking up of bone particles in meat and bone paste from cattle bones
Summary
One of the essential reserves for increasing the output of useful products and increasing production efficiency in the processing industries is the use of low-waste technologies. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.
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