TECHNOLOGY FOR SALTING WHOLE MUSCLE PRODUCTS. MEAT RIPENING

Authors

  • Tynyshtyk Sadupova Північно-Казахстанський Державний Університет ім. М. Козибаєва, Петропавловсььк, Казахстан
  • Arailym Dauletkhankyzy Північно-Казахстанський Державний Університет ім. М. Козибаєва, Петропавловсььк, Казахстан
  • Aidana Abilda Північно-Казахстанський Державний Університет ім. М. Козибаєва, Петропавловсььк, Казахстан

DOI:

https://doi.org/10.31073/foodresources2019-13-17

Keywords:

pork meat, horse meat, lamb, beef, electrical stimulation, electromassage, tumbler, whole muscle products, ambassador, maturation

Abstract

Formulations of multicomponent brines and technology are developed for salting raw meat materials. As the result of numerous studies it has been found that electromassaging significantly accelerates the distribution of curing ingredients in raw meat materials. Based on the studies, it was concluded that massaging meat has a significant effect on organoleptic properties. It was noted that the violation of the integrity of the membrane structures of the sarcolemma, lysosomes, mitochondria, and nuclei of the sarcoplasmic reticulum leads to an increase in the permeability of muscle tissue structures for curing and the release of intracellular enzymes, which is very important for accelerating the salting out and maturation of meat during curing in ambassador. It has been shown that the salting process is one of the main technological processes in the production of salted meat products. At the same time, in order to develop new and intensified salting regimes, it is necessary to know the changes occurring in meat at the level of protein structure, that is, at the macromolecular level, and this is impossible without the use of modern research methods. Considering that in recent years there has been a tendency in the production of salted meat products to expand the volume and range of low-salted products with a delicate texture. For the manufacture of such products using traditional technology, soft salting modes with long exposure are required. It is known that electrical stimulation of meat in a paired state accelerates its maturation (2-3) times, and electromassage - the speed of redistribution of curing ingredients

Downloads

Download data is not yet available.

References

https://doi.org/10.31073/foodresources2019-13-17

Lisicyn, A. B., Sizenko, E. I., Chernuha, I. M., Aleksahina V. A., Semenova, A. A., Durnev, A. D. (2007). Mjaso i zdorovoe pitanie – Meat and healthy nutrition. M: VNIIMP.

Zharinov A. I., Kuznetsova, O. V., Cherkashina, N. A. (1997). Osnovy sovremennykh tekhnologii pererabotki miasa. Chast 2: Tselnomyshechnye i restrukturirovannye miasoprodukty [Basics of modern technologies of meat processing. Part 2: Whole muscle and restructured meat products] М.: ITAR-TASS. P. 154.

Uzakov, Ja. M. (2007). Mikrostruktura mjasa i mjasoproduktov. [Microstructure of meat and meat products]. Almaty: KazGosINTI, Р. 27.

Kudrjashov, L. S. (2009). Teorija i praktika intensifikacii posola mjasa. [Theory and practice of the intensification of meat salting]. Vestnik Marijskogo gosudarstvennogo universiteta. [Gerald of Mari State University], 4, 129-133.

Uzakov Ja. M., Prjanishnikov V. V., Il'tjakov A. V. (2013). Belki i pishhevye volokna v mjasnyh tehnologijah. [Proteins and food fibers in meat technologies]. Almaty: TOO «Jevero», Р. 280.

GOST 18236-85. Produkty iz svininy varenye. Tekhnicheskie uslovia. [Pork products, cooked. Specifications]: In force from 1986-07-01. М.: Государственный комитет СССР по стандартам. [USSR State Committee on Standards], 1985. 14 p.

GOST 18255-85. Produkty iz svininy kopcheno-varenye. Tekhnicheskie uslovia. [Pork products smoked-cooked. Specifications]: In force from 1986-07-01. М.: Государственный комитет СССР по стандартам. [USSR State Committee on Standards], 1985. 14 p.

Downloads

Published

2019-12-25

How to Cite

Sadupova, T., Dauletkhankyzy, A., & Abilda, A. (2019). TECHNOLOGY FOR SALTING WHOLE MUSCLE PRODUCTS. MEAT RIPENING. FOOD RESOURCES, 7(13), 180–189. https://doi.org/10.31073/foodresources2019-13-17

Issue

Vol. 7 No. 13 (2019): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.