Abstract
The data of a study of the influence of ultrasonic lamb salting on the grain of meat raw materials are presented. It has been established, that at ultrasonic salting with a frequency of 35 kHz, structural damage and turgescence of muscle fibers, as well as local destruction of the sarcolemma with the pronounced rugosity are observed, besides the cross-striation is poorly expressed, and the tissue structure is disturbed. An ultrasonic lamb salting with a frequency of 26 kHz is attended by an increase in quantity of crevices and transverse microcracks, loosening up of muscle fibers, formation of cavities between them while maintaining muscle tissue structure, which facilitates the penetration of brine between and inside the muscle fibers. It allows us to recommend ultrasonic treatment at a frequency of 26 kHz for activation of the brine to intensify the technological process wet of lamb salting.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
