Improving the efficiency of using fresh meat in the production of cooked sausages and frankfurters
To improve the quality characteristics of cooked sausages and frankfurters, as well as to increase their yield, the article proposes to use only natural meat raw materials, in particular, to use the most fully native properties of fresh meat. The presented technique for conducting an experiment to determine the moisture-binding capacity (MBC) and the water-holding capacity (WHC) of fresh meat made it possible to determine the most optimal time for adding ice-water mixture to meat raw materials. The studies established that the introduction of ice-water mixture in fresh meat or its hydration is most effective with its primary grinding on the top, with the MBC of meat being 52%. It was established that with an increase in the diameter of the openings of the outlet grilles of the top, the area of their active zone also increased. In inverse proportion to this parameter, the moisture-binding ability of meat during its hydration is associated. The particle obtained by grinding an inhomogeneous structure contains an active zone that undergoes hydration as well as the piece of dense unmilled tissue that does not interact with water during hydration. The finer the degree of grinding of raw materials, the greater the hydration zone