Abstract
The method and equipment for the study of changes of structural-mechanical properties of turkey fillet at storage were offered. The improved express-method of the study allows determine the relaxation effort and time at axial deformation and the firmness limit of meat fibers using penetration. The selection of registering equipment and sensors for the study of structural-mechanical properties of turkey fillet was grounded. The methods of compensation of axial displacement of sensors at the study of penetration and relaxation were described. The principal scheme, appearance and example of work of setting were given. The changes of firmness and relaxation effort of cooled turkey fillet at different storage terms were characterized. It was established, that organoleptically perceptible changes of structural-mechanical properties of turkey fillet take place after 46 hours of storage. In first turn, relaxation is decelerated, the firmness limit is lowered that together with less firmness limit of fibers allows recommend it for formation of natural culinary goods of the given form, for example, rolls. The offered equipment and methodology of getting results of axial relaxation and penetration allows make conclusions about the essence of changes of rheological properties of turkey fillet and also recommend the studied samples for one or another type of culinary processing.
Highlights
The structural-mechanical properties of meat samples are traditionally determined organoleptically
The structural-mechanical properties of the raw material determine the quality of culinary products of poultry, but it is difficult to detect them organoleptically
The setting MIG 1.3 of original construction was used at the study of structural-mechanical changes of turkey fillet properties
Summary
The structural-mechanical properties of meat samples are traditionally determined organoleptically. After pressing on the meat sample, the time of previous form restoration is determined visually [1]. Such method has its shortcomings: from subjective human perception of time and necessary experience to unknown structure of sample under the pressed surface. The structural-mechanical properties of the raw material determine the quality of culinary products of poultry, but it is difficult to detect them organoleptically. That is why the elaboration of universal methods and equipment for the study of structural-mechanical properties of the meat raw material under condition of mini-productions is an urgent problem
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