Abstract
The paper examines the problem of meat raw material curing in production of whole-piece meat products. The intensification methods for the process of penetration and distribution of curing ingredients throughout a product are described. Design of the equipment for meat tenderization URM-1 and URMP-1 is proposed, which ensure electrohydraulic tenderization of the structure of whole-piece (1500–2000 g) and portioned (80–120 g) meat semi-finished products and accelerate a process of brine distribution, which will allow reducing product strength characteristics by 51–53 kg/cm, reducing raw material losses, increasing labor productivity by 8–11%, shortening the duration of the technological process and reducing energy expenditure upon heat treatment by 18–20%. As a result of the experimental investigations, it was established that an electrohydraulic impact (frequency of pulses v = 0.5–1.0 pulse/sec., number of pulses from 150 to 200) can be used for tenderization of muscle connective tissue and tendons both of chilled (core temperature of 0 °C to 4 °C) and subfrozen (–2 °C to 3 °C) meat.
Highlights
Due to their palatability and nutritional quality, wholepiece semi-finished products are in great demand among the population
Mass exchange takes place in the system brine-meat between curing ingredients and meat components
Methods based on pulsed energy impacts can be promising for accelerating the process of meat raw material curing [9,10]
Summary
Due to their palatability and nutritional quality, wholepiece semi-finished products are in great demand among the population. The development of new technologies will allow increasing output and broadening an assortment of semi-finished products. Taking this into consideration, the authors developed a technology of meat semi-finished products in pieces treated in brine by the electrohydraulic method. Raw material curing is one of the most complex and durable technological processes when producing whole-piece products. To accelerate mass transfer and improve functionaltechnological properties of meat raw materials, different intensification methods for the curing process are used: biochemical, physical, mechanical and acoustic [1,2,3,4,5]. Methods based on pulsed energy impacts can be promising for accelerating the process of meat raw material curing [9,10]. The aim of the work was to create equipment for electrohydraulic tenderization and curing of whole-piece products and develop technological parameters of processing
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