RESEARCH OF STRUCTURAL AND MECHANICAL PROPERTIES OF NATIONAL RESTRUCTURED MEAT PRODUCTS
Abstract
The article presents the results of a study of the structural and mechanical properties, the dependence of the objective function and humidity of lamb and horse meat on the duration of the mechanical treatment. Changes in water activity and humidity of raw meat, depending on the duration of the mechanical treatment. It has been established that the use of multicomponent brine helps to increase water binding capacity (WBC) and improves the structural and mechanical properties of lamb and horse meat products. Studies have shown that increasing the WBC of meat occurs within 5 days of exposure, and the use of mechanical treatment helps to increase WBC in the first 24 hours.
About the Authors
YA. M. Uzakov
Almaty Technological University
Russian Federation
Russian Federation
M. A. Kaldarbekova
Almaty Technological University
Russian Federation
Russian Federation
I. M. Chernukha
Federal Scientific Center for Food Systems named after V. M. Gorbatov
Russian Federation
Russian Federation
References
1. Kaim G. Meat Processing Technology-St. Petersburg: Profession, 2012. - 448 p.
2. Mashanova N.S. Biotechnological aspects of the use of collagen-containing raw materials in the production of meat products. - Almaty: Editorial and publishing Department of ATU, 2010.- 217 p.
3. Rogov I.A., Zabashta A.G., Kazyulin G.P. Technology of meat and meat products. Book 1. General technology of meat. - M.: KolosS, 2009. - 565 p.
4. Koroleva M.K., Smurygin V.Yu., Smurygina N.V. Meat products and gastronomy of different countries. Recipes and recommendations - St. Petersburg: Publishing House Profession, 2016. - 208 p.
5. Mikolaychik I.N., Morozova L.A., Iltyakov A.V., Pryanishnikov V.V. Technological basics of meat processing. - Kurgan: publishing house of the Kurgan State Agricultural Academy, 2016.- 336 p.
Review
For citations:
Uzakov Ya.M., Kaldarbekova M.A., Chernukha I.M. RESEARCH OF STRUCTURAL AND MECHANICAL PROPERTIES OF NATIONAL RESTRUCTURED MEAT PRODUCTS. The Journal of Almaty Technological University. 2019;(4):54-61. (In Russ.)
Views:
442
Email this article 