kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2025-3(19)-41kaz44-1956Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ВЛИЯНИЕ УЛЬТРАЗВУКОВЫХ КОЛЕБАТЕЛЬНЫХ ВОЛН НА НАПРЯЖЕНИЕ СРЕЗА МЯСНОГО СЫРЬЯTHE EFFECT OF ULTRASONIC WAVES ON THE CUTTING STRESS OF MEAT RAW MATERIALShttps://orcid.org/0000-0001-5139-9291ОкусхановаЭ. К.OkuskhanovaE. K.

Элеонора Курметовна Окусханова – ассоц. профессор, PhD

071412, Республика Казахстан, город Семей, улица Глинки, 20 А 

Eleonora Kurmetovna Okuskhanova – Assoc. Professor, PhD 

071412, Republic of Kazakhstan, Semey city, Glinka street, 20 A

eleonora-okushan@mail.ruНАО «Шәкәрім Университет»КазахстанNon-Profit Joint Stock Company “Shakarim University”Kazakhstan20250311202503(19)355362Copyright © Окусханова Э.К., 20252025Окусханова Э.К.Okuskhanova E.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1956

В данной работе исследовано влияние ультразвуковых колебательных волн на напряжение среза различных видов мясного сырья — мяса марала, мясной обрези и говяжьего рубца. Эксперименты проводили с использованием ультразвуковых ванн частотой 35 и 60 кГц, а в качестве среды обработки применяли воду и 2% раствор аскорбиновой кислоты. Методика включала нарезку образцов стандартных размеров, ультразвуковую обработку в течение 30–300 секунд с последующим определением напряжения среза с помощью структурометра. Результаты показали, что оптимальные параметры ультразвуковой обработки (240 секунд при 60 кГц в растворе аскорбиновой кислоты) обеспечивают максимальное снижение напряжения среза для всех исследованных видов сырья, свидетельствуя о выраженном размягчении структуры мышечных волокон. В частности, напряжение среза мяса марала снижалось до 7572 Па по сравнению с исходным значением 12080 Па, а у мясной обрези и говяжьего рубца отмечалось снижение показателя более чем в 1,5 раза. Полученные данные демонстрируют эффективность ультразвуковой обработки для повышения технологических свойств мясного сырья и открывают новые возможности для интенсификации мясоперерабатывающих процессов.

This study investigates the effect of ultrasonic waves on the cutting stress of various types of meat raw materials: maral meat, meat trimmings, and beef tripe. The experiments were conducted using ultrasonic baths with frequencies of 35 and 60 kHz, and water and a 2% solution of ascorbic acid were used as the processing medium. The method included cutting samples of standard sizes, ultrasonic treatment for 30–300 seconds, followed by determination of cutting stress using a structurometer. The results showed that the optimal parameters of ultrasonic treatment (240 seconds at 60 kHz in an ascorbic acid solution) provided the maximum reduction in cutting stress for all types of raw materials studied, indicating a pronounced softening of the muscle fiber structure. In particular, the cutting stress of maral meat decreased to 7572 Pa compared to the initial value of 12080 Pa, and the meat trimmings and beef tripe showed a decrease of more than 1.5 times. The data obtained demonstrate the effectiveness of ultrasonic treatment in improving the technological properties of meat raw materials and open up new opportunities for intensifying meat processing.

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The authors declare that there are no conflicts of interest present.