Production of delicatessen products from meat of yaks [technology of a boiled and smoked product]
2009
Tamabaeva, B.S. | Koshoeva, T.R., The I. Razakov Kyrgyzstan State Technical Univ. Bishkek (Kyrgyzstan) | Kudryashov, L.S.
A technology of production of a cooked smoked delicacy from yak meat (YM) was developed. To improve the YM tenderness in developing technology of delicacies, kiwi fruit were used. YM samples after injecting with a pickle and massaging before thermal treatment were rubbed by ground kiwi pulp at an amount of 1-4% to feedstock weight, held for 10-15 min, then subjected to thermal treatment. Physicochemical properties of salted meat with regard to kiwi pulp and table salt, as well as the influence of mechanic massaging were studied and thermal treatment on plasticity and microstructure of the samples studied. As is found, treatment of YM added with 1% KP increases water-binding capacity of meat proteins, reduces the meat firmness modulus. Pickling and massaging improve the plasticity of YM. KP-treated meat is more plastic than that salted with a table salt. An analysis of the quality of cooked smoked delicacy produced by using KP has noted that the pattern of microstructure changes compared to a finished produced without KP actually did not change. KP-treated products have high organoleptic characteristics compared to control. The advisability of using YM treated with KP in the meat production
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