STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT
Abstract and keywords
Abstract (English):
The article considers the questions connected with the features of the salting of meat raw material in the production of salty piece goods. The influences of preliminary machining of maral meat and the use of starter cultures of microorganisms on the changes of meat biochemical properties occurring at salting have been studied. The change dependences of a protein mass fraction, total nonprotein and amino ammonia nitrogen from the salting methods and meat ageing period have been established. It is proved that massaging activates own enzymes of maral meat and microorganisms’ enzymes. It has a positive effect on the speed of the maturation process during the meat salting in the production of raw smoked products

Keywords:
The meat of the deer, starting cultures of microorganisms, preliminary mechanical processing, biochemical changes
Text
Publication text (PDF): Read Download

Изучение биохимических процессов при посоле и созревании мяса маралов
References

1. Uzakov, Ya.M. Izmenenie aktivnosti tkanevyh proteinaz myasa maralov po stadiyam processa avtoliza / Ya.M. Uzakov, L.A. Kaimbaeva // Tehnika i tehnologiya posola. - 2011. - № 2. - S. 66-69.

2. Mashenceva, N.G. Funkcional'nye startovye kul'tury v myasnoy promyshlennosti: monografiya / N.G. Mashenceva, V.V. Horol'skiy. - M.: DeLi print, 2008. - 336 s.

3. Gurinovich, G.V. Biotehnologicheskie sposoby proizvodstva produktov povyshennoy pischevoy cennosti: monografiya / G.V. Gurinovich; Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti. - Kemerovo, 2002. - 135 s.


Login or Create
* Forgot password?