Pen Academic Publishing   |  e-ISSN: 2602-4772

Original article | International Journal of Innovative Approaches in Agricultural Research 2018, Vol. 2(1) 1-7

Dependence between the Rheological Properties of the Initial Raw Material and Whole Muscle Ham Products From Beef

Oksana Savinok

pp. 1 - 7   |  DOI: https://doi.org/10.29329/ijiaar.2018.133.1   |  Manu. Number: MANU-1712-29-0001

Published online: March 30, 2018  |   Number of Views: 97  |  Number of Download: 220


Abstract

The changes in the rheological characteristics of beef ham products were studied using a dynamic penetrometer with a cone angle of 10 ° and 30°. The ratios of the immersion depths of the cone of a dynamic penetrometer for different muscles (m.Semimembranosus and m. Longissimus dorsi) were calculated. When using different cones, the ratios varied depending on the content of the connective tissue in the meat, as well as in the process. Moreover, the more connective tissue in meat, the less the ratio of strength characteristics of meat along and across its fibers. The stage at which there was significant deterioration in the sensory indices was determined.

Keywords: Beef, dynamic penetrometer, rheological characteristics, ham products.


How to Cite this Article?

APA 6th edition
Savinok, O. (2018). Dependence between the Rheological Properties of the Initial Raw Material and Whole Muscle Ham Products From Beef. International Journal of Innovative Approaches in Agricultural Research, 2(1), 1-7. doi: 10.29329/ijiaar.2018.133.1

Harvard
Savinok, O. (2018). Dependence between the Rheological Properties of the Initial Raw Material and Whole Muscle Ham Products From Beef. International Journal of Innovative Approaches in Agricultural Research, 2(1), pp. 1-7.

Chicago 16th edition
Savinok, Oksana (2018). "Dependence between the Rheological Properties of the Initial Raw Material and Whole Muscle Ham Products From Beef". International Journal of Innovative Approaches in Agricultural Research 2 (1):1-7. doi:10.29329/ijiaar.2018.133.1.

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