FERMENTATION PROCESS OF BEEF EFFECTED BY ITS PHYSICAL AND CHEMICAL TRAITS
نویسندگان
چکیده
The processes of natural fermentation raw meats, as well intensive technologies based on them, make it possible to provide rheological characteristics finished products acceptable consumers, especially the made from beef. Biochemical changes in materials caused by action enzymes functional and technological properties, intensify production process, improve storage capacity products, raise nutritional value degree digestibility meat humans. Relevance topic. Introduction advanced domestic processing industry. subject is oxidative properties fermented purpose work a scientific substantiation most rational ways fermenting materials, establishing requirements for meat. Research methods. Statistical obtained results was performed calculation arithmetic mean values square error. study. A dry method chosen 18 days at temperature (2±2)°C, humidity – (75- 80)%. It determined that pH first day (fermentation) two experimental samples long back muscle isolated carcasses Aberdeen Angus bulls has an overestimated (more than 6.2 units), which characterizes their involvement DFD group; according sensorial evaluation, these certain differences: darker color tougher texture other samples. been established terms structural mechanical parameters, different breeds animals also elasticity ranges 18.2 kN/m2 28.3 kN/m2, penetration forces - 152.3 465.3 associated with levels. during storage, beef improve: force decreases, increases. positive effect (2 ± 2)°C consumer found.
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ژورنال
عنوان ژورنال: Prodovol??ì resursi
سال: 2022
ISSN: ['2616-7204', '2616-809X']
DOI: https://doi.org/10.31073/foodresources2022-18-02