EFFECT OF ULTRASONIC TREATMENT ON THE STRUCTURAL, MECHANICAL, AND FUNCTIONAL PROPERTIES OF BOVINE RUMEN

The article presents the results of a study on the effect of ultrasonic treatment on the structural, mechanical, and functional properties of bovine rumen. The relevance of using secondary meat raw materials in the meat processing industry is considered in terms of rational utilization and expansion of the product range. Experimental studies were carried out to evaluate the influence of ultrasound in different media (whey, citric acid solution, acetic acid solution, and saline solution (NaCl) ) on the quality indicators of rumen. It was found that the choice of medium has a significant effect on water-binding and water-holding capacities, pH, organoleptic characteristics, color, and product mass loss. Citric acid ensured the stabilization of water-holding capacity but was accompanied by high mass losses; acetic acid caused a sharp decrease in water-binding capacity; saline solution had a positive effect on water retention but led to medium alkalization. The mildest effect was observed with whey, which preserved the basic properties of the raw material. The findings indicate the prospects of using ultrasound to improve the technological value of by-products and to develop resourcesaving technologies in meat processing.

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