Influence of the method and intensity of processing meat with sodium chloride on the hydration properties of muscle proteins

Introduction. Sodium chloride affects the functional and technological properties of raw materials, providing consistency, characteristic taste and extending the shelf life of finished meat products. The choice of salting method in the production of meat products is determined by the composition of the raw materials. Intensification of the salting process contributes to a faster and more uniform distribution of salt, and also increases the water-holding capacity of raw meat and, as a consequence, the yield of the finished product. The purpose of the work is to study the influence of the method and intensity of salting on the physicochemical properties of beef. Materials and methods. In the MarSU laboratory of Technology and examination of food products of animal origin, studies were carried out on changes in the mass fraction of moisture and NaCl, water-holding capacity when using various methods (wet, dry) and the intensity of salting (rest, massaging). Research results, discussion. In the control sample, the water-holding capacity of meat was 51.2 ± 1.8 %, the mass fraction of moisture was 75.97 ± 6.6, and the salt content was 0.035 %.During salting, the water-holding capacity indicator significantly increased in wet salting options by 5.5‒2.6 % and decreased in dry salting options by 24.6‒39.8 %.The mass fraction of moisture in wet-salted meat samples increased by 4.8‒3.2 %, and in dry-salted meat samples decreased significantly by 2.1‒3.1 %. The salting method had a direct effect on the salt concentration in the meat. The mass fraction of salt in the variants of wet salting method increased compared to the control by 4.6‒3.3 times, and in the dry method by 3.5‒2.8 times. Conclusion. Intensive salting of raw meat using the wet-salted method of canning leads to an increase in the mass fraction of moisture and water-holding capacity, rapid distribution of curing substances throughout the entire volume of the product and is the most optimal in conditions of intensification of the processes of production of salted products.