USING OF INNOVATIVE PROCESSING METHODS OF RAW MEAT TO GET HIGH-QUALITY PRODUCTS


  • T. Yu. Sutkovych Higher Educational Institution "Poltava University of Economics and Trade"
  • A. B. Borodai Higher Educational Institution "Poltava University of Economics and Trade"
  • I. V. Choni Higher Educational Institution "Poltava University of Economics and Trade"
Keywords: vacuum, hypobaric conditions, vacuum treatment, pulsating vacuum, deli meat, organoleptic points, apple juice, double sided frying, electroosmotic effect

Abstract

Modern trends of vacuum use for while feedstock pretreatment were analyzed and the main issues in production of quality meat products were determined. The influence of pulsating vacuum to structural elements of lean meat was scientifically based. It was determined that just prevacuum treatment of meat for processing in an apple juice makes possible to get tender and rich production.

The possibility of double sided frying under electroosmotic effect to achieve the cooking doneness was researched, as well as essential duration reduction of heating and improving of organoleptic, physico-chemical points of the product.

The reasonability of combining such technological methods as the vacuum treatment of meat for processing in an apple juice with further heating in a device for double sided frying under electroosmotic effect for improving organoleptic points quality and increasing of product yield.

 

Author Biographies

T. Yu. Sutkovych, Higher Educational Institution "Poltava University of Economics and Trade"
Candidate of Technical Sciences, Associate Professor
A. B. Borodai, Higher Educational Institution "Poltava University of Economics and Trade"
Candidate of Technical Sciences, Associate Professor
I. V. Choni, Higher Educational Institution "Poltava University of Economics and Trade"
Candidate of Technical Sciences, Associate Professor

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PDF Downloads: 19
Published
2015-04-10
How to Cite
Sutkovych, T. Y., Borodai, A. B., & Choni, I. V. (2015). USING OF INNOVATIVE PROCESSING METHODS OF RAW MEAT TO GET HIGH-QUALITY PRODUCTS. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(4), 141-147. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3266
Section
Technological ensuring of production, processing of products of animal origin