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-2020-5-2-45-49meat-140Research ArticleСтатьиThe electrohydraulic method for meat tenderization and curinghttps://orcid.org/0000-0002-0367-5375ErmoshinN. A.

Nikolay A. Ermoshin — doctor of military sciences, professor, professor, Higher School of Industrial Civil and Road Construction

 195251, Saint-Petersburg, Polytechnicheskaya street 29

ermonata@mail.ruhttps://orcid.org/0000-0003-4387-6822RomanchikovS. A.

Sergey A. Romanchikov — candidate of technical sciences, Senior Lecturer

199034, Saint-Petersburg, Makarova Embankment, 8

https://orcid.org/0000-0002-5728-5743NikolyukO. I.

Olga I. Nikolyuk — candidate of technical sciences, technician

190098, Saint-Petersburg, Admiralty Ave. 1

Peter the Great St. Petersburg Polytechnic UniversityRussian FederationMilitary Academy of logistics named after General A. V. KhrulevRussian FederationThe General Command of the NavyRussian Federation202031072020524549Copyright © Ermoshin N.A., Romanchikov S.A., Nikolyuk O.I., 20202020Ermoshin N.A., Romanchikov S.A., Nikolyuk O.I.Ermoshin N.A., Romanchikov S.A., Nikolyuk O.I.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/140

The paper examines the problem of meat raw material curing in production of whole-piece meat products. The intensification methods for the process of penetration and distribution of curing ingredients throughout a product are described. Design of the equipment for meat tenderization URM-1 and URMP-1 is proposed, which ensure electrohydraulic tenderization of the structure of whole-piece (1500–2000 g) and portioned (80–120 g) meat semi-finished products and accelerate a process of brine distribution, which will allow reducing product strength characteristics by 51–53 kg/cm, reducing raw material losses, increasing labor productivity by 8–11%, shortening the duration of the technological process and reducing energy expenditure upon heat treatment by 18–20%. As a result of the experimental investigations, it was established that an electrohydraulic impact (frequency of pulses v = 0.5–1.0 pulse/sec., number of pulses from 150 to 200) can be used for tenderization of muscle connective tissue and tendons both of chilled (core temperature of 0 °C to 4 °C) and subfrozen (–2 °C to 3 °C) meat.

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