Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology

Abstract

The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of marinades within the meat, mechanical processing of the raw material is necessary, specifically using the massaging process, to achieve uniform distribution of curing agents, changes in structure, and increased activity of enzymatic systems utilized in marinades. The main goal of this study is to model the massaging process, which allows the processing of the obtained experimental data in the form of a criterion equation. For the research, 8 samples were used, including 3 experimental pork samples and 1 control, as well as 3 experimental beef samples and 1 control. The main components of the samples include pork meat, beef meat, canola oil, sunflower oil, olive oil, curing ingredients, spices and seasonings, bromelain enzyme, and yeast extract. To carry out the massaging process in the investigated procedure, a massager of the model MAL 50-1500 was employed. The research results indicate that the determined mass transfer equation demonstrates a predominant influence in the investigated massaging process, involving changes in the concentration of sunflower, canola, and olive oil in the product, affecting the diffusion coefficient, size of dispersed phase particles, and mass transfer coefficient within the load.

Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

“…The viscosity of minced meat is one of the most important indicators that characterize the quality and determine the readiness of minced meat [49]. Continuous viscosity monitoring allows for obtaining constant information about the course of the massaging process [50], adjusting the amount of water introduced depending on the thermodynamic parameters of the raw material, and automating the technological process [51].…”