Analysis of kinetics for broiler chicken meat curing with the use of activate liquid medium

Meat curing can be considered as one of the methods of processing which gives the possibility to modify the features of raw material directly to have products of a high consumer performance. The analysis of the process chemistry of meat curing, indication of basic rules and factors of its intensification combined with different methods of electrical and physical effect is of a great interest for scientific research in terms of prospects of development of modified methods of curing in processing technology for poultry. The article considers the chemistry of meat curing process as well as factors for pickle-meat system, effecting the quality of final products. The assessment of the stages for a technological cycle due to their effect on the formation of consumer advantages of final products is performed. The article gives the analysis of different methods of intensification of the curing process for meat raw material. Basic analysis is focused on the search of nonstandard solutions based on the use of activate liquid medium under influence of ultrasonic exposure. The results of experimental research on kinetic features of activate ultrasonic liquid medium (pickle) in broiler chicken meat are given. It is stated that the influence of ultrasonic on liquid medium gives the possibility to reduce the parameter of dynamic viscosity of polar liquids, at the same time microfractures and pores are increased and perform solid body by means of eddy formation of microstreaming. Thus, the results of research show that the use of cavity activate pickle for lump meat products and minced meat curing contribute to the increase of physical and chemical and biochemical parameters of curing process which can be used to intensify technological process and improve consumer properties of final products as well as to increase their production.