STUDY OF THE PROCESSES OF MECHANICAL PROCESSING OF MEAT RAW MATERIALS

This work is devoted to the study of the effect of the mass fraction of fat on the ultimate shear stress (USS) of minced meat during mechanical processing. Using the Structurometer ST-2 device, a comprehensive analysis of the mechanical properties of minced meat was carried out at different concentrations of the fat component (from 0% to 50%). It was found that adding fat in the range of 20-33% helps to reduce the deformation resistance, improve the plasticity and homogeneity of the minced meat structure. This is due to the lubricating effect of fat inclusions and their uniform distribution in the protein matrix. With an increase in the fat content above 40%, the opposite effects are observed: an increase in ULS, deterioration in plasticity and structural instability due to the agglomeration of fat particles. The optimal range of fat content, contributing to the achievement of the desired textural and technological characteristics of meat products, was experimentally determined. The presented data are of practical importance for the meat industry, as they allow optimizing recipe compositions in order to reduce energy costs during mechanical processing, increase product homogeneity and improve organoleptic properties. The results can be used in the development of new types of sausages, semi-finished minced meat products and other products with a given texture.

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