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The electrohydraulic method for meat tenderization and curing

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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.

About the Authors

N. A. Ermoshin
Peter the Great St. Petersburg Polytechnic University
Russian Federation

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

 195251, Saint-Petersburg, Polytechnicheskaya street 29

S. A. Romanchikov
Military Academy of logistics named after General A. V. Khrulev
Russian Federation

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

199034, Saint-Petersburg, Makarova Embankment, 8

O. I. Nikolyuk
The General Command of the Navy
Russian Federation

Olga I. Nikolyuk — candidate of technical sciences, technician

190098, Saint-Petersburg, Admiralty Ave. 1


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For citations:

Ermoshin N.A., Romanchikov S.A., Nikolyuk O.I. The electrohydraulic method for meat tenderization and curing. Theory and practice of meat processing. 2020;5(2):45-49.

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