meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2019-4-3-7-10meat-118Research ArticleСтатьиSUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCYSUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCYSpiridonovKirill I.SpiridonovKirill I.

Candidate of technical sciences, senior research scientist

109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–71–11.

Candidate of technical sciences, senior research scientist

109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–71–11.

k.spiridonov@fncps.ruNasonovaVictoria V.NasonovaVictoria V.

Candidate of technical sciences, chef of department

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–65–51.

Candidate of technical sciences, chef of department

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–65–51.

v.nasonova@fncps.ruTunievaElena K.TunievaElena K.

Candidate of technical sciences, leading research scientist

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–71–11.

Candidate of technical sciences, leading research scientist

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–71–11.

e.tunieva@fncps.ruV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesРоссияV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation20191510201943710Copyright © Spiridonov K.I., Nasonova V.V., Tunieva E.K., 20192019Spiridonov K.I., Nasonova V.V., Tunieva E.K.Spiridonov K.I., Nasonova V.V., Tunieva E.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/118

In recent years, there has been a transformation in the choice and lifestyle of Russian citizens. An increasing part of the population makes a more reasonable choice, taking into account all aspects, including the most important for meat products — these are organoleptic characteristics, in particular the consistency of the product. Consumers prefer products with the delicate, soft texture, expect good «biteness» and «cheweness». Therefore, preference is given to tender, juicy meat with a low content of connective tissue. The most commonly used method for testing meat consistency in laboratories around the world is a method that uses strength testing machines with a Warner-Bratzler blade (WB blade). In this work, the Shimadzu AGS-1kN universal testing machine (Japan) was chosen for research. Samples obtained from l. dorsi of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method of sample preparation, some of them were subjected to heat treatment before analysis. In the study of samples without heat treatment, deviations from the average were more than 11%. After meat was cooked, a decrease in the relative standard deviation of the maximum shear stress from the average was achieved: from 11% in raw meat to 5% in a pork sample and 5.3% in a beef sample. The heat treatment of pre-cut samples led to a change in their geometric shape, which created additional difficulties for obtaining correct results, and also negatively affected the increase in the relative deviation to 15.5% for beef.

In recent years, there has been a transformation in the choice and lifestyle of Russian citizens. An increasing part of the population makes a more reasonable choice, taking into account all aspects, including the most important for meat products — these are organoleptic characteristics, in particular the consistency of the product. Consumers prefer products with the delicate, soft texture, expect good «biteness» and «cheweness». Therefore, preference is given to tender, juicy meat with a low content of connective tissue. The most commonly used method for testing meat consistency in laboratories around the world is a method that uses strength testing machines with a Warner-Bratzler blade (WB blade). In this work, the Shimadzu AGS-1kN universal testing machine (Japan) was chosen for research. Samples obtained from l. dorsi of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method of sample preparation, some of them were subjected to heat treatment before analysis. In the study of samples without heat treatment, deviations from the average were more than 11%. After meat was cooked, a decrease in the relative standard deviation of the maximum shear stress from the average was achieved: from 11% in raw meat to 5% in a pork sample and 5.3% in a beef sample. The heat treatment of pre-cut samples led to a change in their geometric shape, which created additional difficulties for obtaining correct results, and also negatively affected the increase in the relative deviation to 15.5% for beef.

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The authors declare that there are no conflicts of interest present.