Open AccessSubstantiation of the technology of cavitation massage of pork meat delicates
Author(s) -
Sergey Vladimirovich Ganenko,
Maxim Kasimovich Garipov,
Svetlana Yurevna Popova
Publication year - 2021
Publication title -
agrarnyj naučnyj žurnal
Language(s) - English
Resource type - Journals
eISSN - 2587-9944
pISSN - 2313-8432
DOI - 10.28983/asj.y2021i6pp75-79
Subject(s) - tenderness , moisture , raw material , agricultural engineering , food science , meat packing industry , massage , mathematics , microbiology and biotechnology , pulp and paper industry , engineering , materials science , medicine , composite material , biology , ecology , alternative medicine , pathology
The article discusses the methodology and results of experimental studies to determine the optimal modes of cavitation massaging of meat delicacies from pork. It is established that the use of this technology will significantly improve both the technological properties of raw meat for the production of delicacies, and the consumer properties of finished products: looseness of meat fibers, improved juiciness and tenderness of meat, high moisture-binding and water-retaining ability and, as a result, a greater yield of finished products. Based on the research results, the optimal parameters of cavitation massaging were determined.