Abstract
The article discusses the methodology and results of experimental studies to determine the optimal modes of cavitation massaging of meat delicacies from pork. It is established that the use of this technology will significantly improve both the technological properties of raw meat for the production of delicacies, and the consumer properties of finished products: looseness of meat fibers, improved juiciness and tenderness of meat, high moisture-binding and water-retaining ability and, as a result, a greater yield of finished products. Based on the research results, the optimal parameters of cavitation massaging were determined.
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