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Опубліковано: Вівторок, 26 листопада 2019, 15:27
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17. TECHNOLOGY FOR SALTING WHOLE MUSCLE PRODUCTS. MEAT RIPENING
https://doi.org/10.31073/foodresources2019-13-17
 
Sadupova Tynyshtyk, Dauletkhankyzy Arailym, Abilda Aidana
Pages: 180-189
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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
 
Keywords: pork meat, horse meat, lamb, beef, electrical stimulation, electromassage, tumbler, whole muscle products, ambassador, maturation
 
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