The electrohydraulic method for meat tenderization and curing
The paper examines the problem of meat raw material curing in production of whole-piece meat products. The intensification methods for the process of penetration and distribution of curing ingredients throughout a product are described. Design of the equipment for meat tenderization URM-1 and URMP-1...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2020-08-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/140 |
| _version_ | 1826563392710639616 |
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| author | N. A. Ermoshin S. A. Romanchikov O. I. Nikolyuk |
| author_facet | N. A. Ermoshin S. A. Romanchikov O. I. Nikolyuk |
| author_sort | N. A. Ermoshin |
| collection | DOAJ |
| description | The paper examines the problem of meat raw material curing in production of whole-piece meat products. The intensification methods for the process of penetration and distribution of curing ingredients throughout a product are described. Design of the equipment for meat tenderization URM-1 and URMP-1 is proposed, which ensure electrohydraulic tenderization of the structure of whole-piece (1500–2000 g) and portioned (80–120 g) meat semi-finished products and accelerate a process of brine distribution, which will allow reducing product strength characteristics by 51–53 kg/cm, reducing raw material losses, increasing labor productivity by 8–11%, shortening the duration of the technological process and reducing energy expenditure upon heat treatment by 18–20%. As a result of the experimental investigations, it was established that an electrohydraulic impact (frequency of pulses v = 0.5–1.0 pulse/sec., number of pulses from 150 to 200) can be used for tenderization of muscle connective tissue and tendons both of chilled (core temperature of 0 °C to 4 °C) and subfrozen (–2 °C to 3 °C) meat. |
| first_indexed | 2024-04-10T02:13:26Z |
| format | Article |
| id | doaj.art-e0ea4f51e3f74d50ab7477c4c05bc227 |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2025-03-14T10:03:14Z |
| publishDate | 2020-08-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-e0ea4f51e3f74d50ab7477c4c05bc2272025-03-02T11:18:59ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2020-08-0152454910.21323/2414-438X-2020-5-2-45-49118The electrohydraulic method for meat tenderization and curingN. A. Ermoshin0S. A. Romanchikov1O. I. Nikolyuk2Peter the Great St. Petersburg Polytechnic UniversityMilitary Academy of logistics named after General A. V. KhrulevThe General Command of the NavyThe paper examines the problem of meat raw material curing in production of whole-piece meat products. The intensification methods for the process of penetration and distribution of curing ingredients throughout a product are described. Design of the equipment for meat tenderization URM-1 and URMP-1 is proposed, which ensure electrohydraulic tenderization of the structure of whole-piece (1500–2000 g) and portioned (80–120 g) meat semi-finished products and accelerate a process of brine distribution, which will allow reducing product strength characteristics by 51–53 kg/cm, reducing raw material losses, increasing labor productivity by 8–11%, shortening the duration of the technological process and reducing energy expenditure upon heat treatment by 18–20%. As a result of the experimental investigations, it was established that an electrohydraulic impact (frequency of pulses v = 0.5–1.0 pulse/sec., number of pulses from 150 to 200) can be used for tenderization of muscle connective tissue and tendons both of chilled (core temperature of 0 °C to 4 °C) and subfrozen (–2 °C to 3 °C) meat.https://www.meatjournal.ru/jour/article/view/140electro-hydraulic equipmenttenderizationwhole-piece meat semi-finished productcuringintensification |
| spellingShingle | N. A. Ermoshin S. A. Romanchikov O. I. Nikolyuk The electrohydraulic method for meat tenderization and curing Теория и практика переработки мяса electro-hydraulic equipment tenderization whole-piece meat semi-finished product curing intensification |
| title | The electrohydraulic method for meat tenderization and curing |
| title_full | The electrohydraulic method for meat tenderization and curing |
| title_fullStr | The electrohydraulic method for meat tenderization and curing |
| title_full_unstemmed | The electrohydraulic method for meat tenderization and curing |
| title_short | The electrohydraulic method for meat tenderization and curing |
| title_sort | electrohydraulic method for meat tenderization and curing |
| topic | electro-hydraulic equipment tenderization whole-piece meat semi-finished product curing intensification |
| url | https://www.meatjournal.ru/jour/article/view/140 |
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