Search academic texts

Information × Registration Number 0223U002157, 0122U002585 , R & D reports Title Substantiation of resource-saving and technologically efficient methods of salting food raw materials by injection popup.stage_title Head Verbytskyi Serhii B., Кандидат технічних наук Registration Date 11-02-2023 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2 The analysis of information confirms the feasibility of intensive salting of whole muscle raw materials with the involvement of multi-needle brine injectors operating in the high (spray injection) and low pressure ranges. When injecting meat tissues with a strictly oriented fiber structure, the choice of the optimal number of injection sites and, consequently, the speed of transporting the product through the injector is essential. It has been established that the processing of pieces of meat with a thickness of 100 mm or more entails the need for repeated injection with turning over for a more complete and uniform saturation throughout the volume. The use of a brine dosing cylinder makes it possible to increase the injection pressure and ensure uniform distribution of the brine in the thickness of the raw material, preventing it from leaking from the channels formed by the needles, does not overheat the brine and reduces its losses compared to injectors with continuous brine supply. For tenderizing meat of increased rigidity, the most effective needle diameter is 2.5 - 3.5 mm. At the same time, the rigidity of the experimental products is reduced by 208% compared to the control ones, the shear stress reaches 350–380 Pa. The smallest tenderizing effect is observed when raw meat is processed with needles with a diameter of 2 mm. When tenderizing with needles with a diameter of 2 mm, the nature of the mechanical action is essentially closer to the traditional calcination process – the separation of muscle and connective fibers without significant incisions. The optimal degree of penetration is from 15 to 20%, the rigidity of whole muscle meat products decreases most intensively in the initial stages of tenderization and reaches a maximum at a degree of penetration of 20%, and then stabilizes. Injection accuracy (uniformity of the injection degree) the atomization pressure only has an effect at a value of 6 kg/cm2 un til a sufficient atomization effect is achieved. Product Description popup.authors Kozachenko Olha B. Patsera Nataliia M. Semenivska Olena A. popup.nrat_date 2023-02-11 Close