DRY AND WET TENDERIZATION OF MEATS: BASIC FEATURES AND TECHNOLOGICAL EQUIPMENT

Abstract

Subject of research. Tenderization (softening) of meat raw materials by using technological equipment with various working bodies. Purpose. Study of the technological features of raw meat tenderization under mechanical and hydro-mechanical action of tenderizers and multi-needle brine injectors, respectively. Methods. In order to carry out research, we used a systematic approach to factual materials, in particular, scientific and scientific-practical literature, legal acts, regulatory documents, etc., abstract-logical approach to generalize the results of the study and formulate conclusions. The experimental treatment of whole muscle meat raw materials was performed using a pneumatic brine injector brand Ya5-FSh1L with 50 needles. Results. Several methods of softening raw materials have been developed, among which mechanical tenderization takes not the last place. Meat cuts are mechanically tenderized and/or enhanced to add value to lower quality cuts by improving sensory attributes such as palatability and tenderness. The term “mechanically tenderized” is defined as “manipulating meat with deep penetration by processes which may be referred to as “blade tenderizing,” “jaccarding,” “pinning,” “needling,” or using blades, pins, needles or any mechanical device”. The tenderization process fulfilled without simultaneous injection of pickling brines is dry tenderization. The main methods for the practical implementation of the process of softening meat raw materials are piercing with knives or needles, passing through paired rollers equipped with a notch or wedge-shaped teeth, processing using plates with a notched surface. The wet tenderization is achieved when meats are penetrated by injection needles saturating muscle tissue with pickling brines. The research fulfilled showed that for tenderization of meat of increased hardness, the most effective diameter of needles is 2.5-3.5 mm. The smallest tenderizing effect is observed when raw meat is processed with needles with a diameter of 2 mm. When needles with a diameter of 2 mm are used, the nature of the mechanical action is essentially closer to the separation of muscle and connective fibers without significant incisions. However, combine effect of the mechanical action and hydro-mechanical action upon the treated meats has not yet been properly studied so the corresponding research shall be held in future. 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, and to enhance their quality.