REFRIGERATION, FREEZING AND THAWING

272

REFRIGERATION, FREEZING AND THAWING

THE XXth EUROPEAN MEETING OF MEAT RESEARCH INSTITUTESTHE ALL-UNION RESEARCH INSTITUTE OF MEAT INDUSTRY USSR

A STUDY INTO ELASTO RESILIENT AND STRENGTH CHARACTERISTICS OF BEEF MEAT WITH REFERENCE TO ITS TENDERNESS B.A.NICKOLAYEV, A.F.BARANOV, Yu.F.ZAYAS

S U M M A R Y

It was established that the elasto-resilient and strength characteristics of raw muscular tissue during stretohlng are de­termined with muscles autolysis, as well as with the quantitative and the qualitative compositiorB of lntramusoular connective tissue; after heating they are determined with the condition of the struc­ture of denaturated perfeot muscle proteins and with the degree of changes in the intramuscular formations of the oonneotlve tissue.

To predict cooked meat consistency and to determine its ten­derness by the elasto-reslllent and strength properties of raw musoular tissue the following factors may be used: critioal ten­sile stress with regard to the value of this critérium for indi­vidual basic muscles or for groups thereof; or the total elasto- resilient modulus at stretohlng under constant stress. To evaluate cooked meat consistency, one may apply such its paramétrés as ulti­mate tensile stress, elastic modulus and total elastoresilient mo­dulus.

R E S U M E

Il est constaté que les modalités élastiques et d® dité du tissu musculaire cru sont déterminées au cours d® distension par le stade de l'autolyse des muscles aussi par le contenu quantitatif et qualitatif du tissu conjoncintramusculaire, après le traitement thermique - par 1 'état

de la structure des protéines complètes des muscles et P0* ^ degré du changement des formations des tissus conjonctif®musculaires.

Pour pronostiquer la consistance et déterminer 1® tc0 .j,. s o i*de la viande cuite d*après les modalités élastiques et a-®

dité du tissu musculaire cru peuvent être utilisés: tensi05 critique à la rupture, vu 1*application des valeurs de cet dice pour des muscles ou des groupes de muscles principftU3C' module général d ’élasticité à distension dans des condit de la tension continue.

Pour évaluer la valeur de la consistance de la via^d® QPcuit, peuvent êtr. employés ses paramètres tels que: tes critique à la rupture, module d'élasticité et module él»s général.

PER XX. EUROPÄISCHE KONGRESS DER FLEISCHFORSCHUNGSINSTITUTE ALLUNIONS-FORSCHUNGSINSTITUT DER FLEISCHWIRTSCHAIT DER UdSSR

UNTERSUCHUNG VON ELASTIZITXTS- UND FESTIGKEITSEIGENSCHAFTEN DES RINDFLEISCHES ZUR DESSEN ZARTHEITBEWERTUNG

B.A.NIKOLAJEW, A.F.BARANOW, Ju.F.ZAJAS

Z U S A M M E N F A S S U N G

Es wurde festgestellt, daB die Elastlzitäts- und Festigkeits­eigenschaften des rohen Muskelgewebes bei der Auedehnung duroh den Autolysegrad der Muskel sowie duroh die qualitative und quantita­tive Zusammensetzung dee Intramuskulären Bindegewebes charakteri­siert werden; nach der Wärmebehandlung werden sie duroh den Zu - stand der Struktur von denaturierten vollwertigen MuskeleiweiBen sowie durch den Veränderungsgrad von intramuskulären Bindegewebs­bildungen bestimmt.

Zum Prognosleren der Konsletenz und zur Bestimmung der Zart­heit des gekochten Fleisohes nach den Elastlzitäts- und Festig­

keitseigenschaften des rohen Muskelgewebes können die ZerrelBspan- nung mit Berücksichtigung der Werte dieses Merkmals für einzelne Hauptmuskel oder deren Gruppen sowie der allgemeine Elastizitäts­modul bei der Ausdehnung unter konstanter Spannung angewandt wer­den. Zur Bewertung der Konsistenz des gekochten Fleisches können solche dessen Kennwerte wie ZerrelBspannung, Dehnbarkeltsmodul und allgemeiner Elastizitätsmodul ausgenutzt werden.

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I I I i f A l i P l

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