METHOD FOR SOFTENING OF INTERMUSCULAR CONNECTORS TISSUE AND TENDONS IN THE THICKNESS OF MEAT SEMI-FINISHED PRODUCTS

doi: 10.25712/ASTU.2072-8921.2021.02.015

Abstract

 A method has been developed for softening intermuscular connective tissues and salting raw meat in the production of whole-piece meat products. The ways of intensification of the process of penetration and distribution of curing ingredients over the volume of the product are proposed. Designs of mobile devices are proposed that provide electrohydraulic softening of the structure of whole-lump (weighing up to 1500 g) and portioned (weighing up to 150 g) semi-finished meat products and accelerating the process of brine distribution, which will reduce the strength characteristics of products by 51-53 kg / cm, reduce the loss of raw materials, increase labor productivity by 8-11%, reduce the duration of the technological process and reduce energy consumption during heat treatment by 18-20 %. As a result of experimental studies, it was found that an electrohydraulic shock (with a frequency of v = 0.5-1.0 blows / s, the number of blows from 150 to 200) can be used to soften muscle connective tissue and tendons as cooled (temperature in thicker from 0 ºС to plus 4 ºС) and slightly frozen (from minus 2 ºС to plus 3 ºС) meat.