EFFECT OF TECHNOLOGICAL PARAMETERS OF THE NEEDLE INJECTING UPON THE QUALITY OF THE PROCESSING OF RAW MEATS
DOI:
https://doi.org/10.31073/foodresources2022-18-01Keywords:
hydromechanical treatment, whole muscle meat products, meat raw material injection, brine injectors, multi-needle injectors, penetration, meat raw material tenderingAbstract
Subject of research. Hydromechanical treatment of various types of raw meats by needle injection using a multi-needle brine injector. Purpose of the study. Establishment of rational scientifically substantiated, technically and technologically acceptable modes of processing various types of raw meats by needle injection on a multi-needle brine injector. Methods. Injection of whole muscle raw meats was performed using a pneumatic brine injector Ya5-FSh1L with 50 needles. Carbonade (pork round), beef and pork neck were injected. The treated pieces of raw material were weighed before the start of the injection and after 5 minutes after the operation. The same piece of meat was injected on an NK-27 injector using low pressure technology. The shear stress of the sample and the specific cutting work were determined. The degree of penetration of meat products was found as the ratio of the mass of absorbed brine to the mass of the original meat (in percent). Research results. When injecting meat tissues with a strictly oriented fiber structure, the choice of the optimal number of injection sites and, consequently, the speed of transport of the product through the injector is essential. Processing of pieces of meat with a thickness of 100 mm and more entails the need to re-inject them with inversion for more complete and uniform saturation throughout the volume. To achieve the tenderness of meat of the sufficient hardness the most effective diameter of needles is 2,5-3,5 mm. The smallest tendering effect is observed when processing raw meat with needles with a diameter of 2 mm. When tendered with needles with a diameter of 2 mm, the nature of the mechanical impact is essentially closer to the traditional piercing process. The rational degree of penetration is 15 – 20%, the hardness of whole muscle meat products decreases most intensively in the initial stages of tendering and reaches a maximum at a penetration rate of 20%, and then stabilizes. The accuracy of the injection (uniformity of the degree of injection) is affected by the spray pressure only at a value of 6 kg / cm2, until a sufficient spray effect is achieved. Scope of research results. The results of the experiments will be used to improve the technology and specialized equipment for injection of whole muscle meat raw materials to increase the profitability of meat processing, food safety of meat products, enhance their quality.
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