Physico-Chemical Parametres of Yak Meat during Massaging and Salt Pickling

Abstract

Abstract Background Yak meat can facilitate the development of new branches of animal husbandry and meat industry. To improve the functional and technological properties of raw meat materials and improve the quality of premade products, a promising direction is the creation of new technological solutions based on the targeted use of natural food additives in the process of salt pickling. Objective To study the physicochemical parameters of yak meat (longissimus dorsi muscles) in the process of salt pickling and continuous massaging in a cyclic mode. The pH, moisture, fat, protein, sodium chloride content was taken as the basis for the study of physicochemical parameters. Methods To determine the effect of massage, various methods were implemented, such as analysis, observation, accelerated method, etc. Results The study found that in fibres containing a large amount of glycine, the salting takes place faster. This process occurs due to the high permeability of the membranes. It has been determined that the longer the muscles, the faster the distribution process is. It was found that when massaging for up to 60 minutes, an increase in muscle fibres occurs along with the homogenisation of the protein mass. If the process is continued for up to 120 minutes, then the membrane begins to collapse in the meat, and the sarcolemma ruptures. Conclusions Based on the study, it was found that the most optimal massaging time is 90 minutes, which helps to reduce the production cycle. Highlights The protein content was determined by the Kjeldahl method on a Kjel-Foss-16200 device.