Research of structural and mechanical properties of national restructured meat products
Автор: Uzakov Ya.M., Kaldarbekova M.A., Chernukha I.M.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 4 (125), 2019 года.
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The article presents the results of a study of the structural and mechanical properties, the dependence of the objective function and humidity of lamb and horse meat on the duration of the mechanical treatment. Changes in water activity and humidity of raw meat, depending on the duration of the mechanical treatment. It has been established that the use of multicomponent brine helps to increase water binding capacity (WBC) and improves the structural and mechanical properties of lamb and horse meat products. Studies have shown that increasing the WBC of meat occurs within 5 days of exposure, and the use of mechanical treatment helps to increase WBC in the first 24 hours.
Lamb, horsemeat, structural and mechanical properties, multicomponent brine, machining
Короткий адрес: https://sciup.org/140249059
IDR: 140249059
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