Application of two-stage salting of meat by-products in pork whole-muscle production with abnormal autolysis

Abstract

Abstract Currently, in order to intensify technological processes, improve organoleptic indices of produced products and increase the output of finished products, multicomponent brines are used in pumping meat by-products. All components of pumping brines act in combination and affect osmotic, diffusion and biochemical processes in meat by-products. As a result of selecting brine components with directed action, a product of a given quality can be obtained. Since all brine components interact with each other, this can lead to an uncontrolled salting, so attention should be paid to the development of technologies and formulations of multicomponent brines taking into account the properties of raw materials and salting ingredients. The purpose of the study was to substantiate the choice of an enzyme preparation for the production of whole-muscle products, as well as to develop a scheme for salting and ripening raw materials taking into account the characteristics of the interaction of salting ingredients with each other. The experimental studies proposed a two-stage technology for pumping meat raw materials with brine prepared from curd whey using a complex of proteolytic enzymes. Products developed on the basis of the proposed technology were characterized by good organoleptic indices and functionally technological properties. Thus, the use of two-stage salting in the production of whole-muscle products will increase the quality and nutritional value, expand the range, and will make it possible to comprehensively use valuable meat by-products due to the possibility of adjusting its initial properties.