Вісник Черкаського державного технологічного університету (Oct 2019)
INFLUENCE OF PRESSURE PROCESSING ON STRUCTURAL, MECHANICAL AND ORGANOLEPTIC PROPERTIES OF SAUSAGE PRODUCTS
Abstract
For further efficient development and, accordingly, efficient operation of such type of technological equipment, as meat comminutors, it is urgent to make reliable recommendations on the parameters of the influence of meat comminutors working organs on raw materials and prepared sausage products. Structural, mechanical and organoleptic properties of sausage products from such raw materials as: beef processed in a meat grinder, beef minced by hand with a knife and beef processed with a pressure have been studied. It is established that the largest module of axial compression is peculiar to beef sausages minced with a knife (285 kPa). For products from raw materials processed with a pressure of 0.4 MPa and 0.6 MPa, as well as minced meat, the axial compression module accepts significantly smaller values (249 kPa, 217 kPa and 140 kPa, respectively). The highest standard penetra-tion pressure is also observed for beef sausages, cut into cubes (124 kPa), while for the products from raw materials processed with a pressure of 0,4 MPa and 0,6 MPa, as well as for minced meat it is 96 kPa, 87 kPa and 71 kPa respectively. The results obtained allow to consider the processing of meat with a pressure in meat comminutors as a positive process necessary for obtaining sausage products with high organoleptic properties. The impact of the pressure when grinding meat in a meat grinder defines the delicate consistency of the meat and finished sausage products. Sliced meat doesn’t allow to achieve benchmarks of finished sausage products. It is necessary to supplement the definition of "mince" to read as follows: "mince is meat, sliced and crushed." A purely compressive pressure, which corresponds to the pressure in the working chamber of meat grinder, doesn’t lead to the acquisition of raw materials, cut into cubes, the reference values of structural, mechanical and organoleptic properties. It is reasonable to study the effect of joint action of compressive and shear stresses on the indicated properties of the raw material. The meat processing with a pressure in meat comminutors should be considered a positive process necessary to obtain sausages with high organoleptic properties. To reduce losses of meat juice during the raw material processing it is appropriate to develop new methods which provide for its processing by pressure.
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