SU1446565A1 - Method of evaluating the quality of frozen meat of cattle in grades - Google Patents

Abstract

The invention makes it possible to assess the quality of cooled meat at any stage of storage in points, based on a set of objective features. The method consists in the fact that after sampling from the longest bovine muscle in the region of 9-12 ribs and determining the content of proteolysis products (N), pH of the tissue (Npi,) and water retention capacity (Nguj,), the coefficients are calculated A, B, C, taking into account, respectively, the content of proteolysis products, the pH of muscle tissue and its water-holding capacity, in the studied material, then the generalized quality indicator of meat in points 33 is calculated using the formula Q ID and the value A. , This indicator is judged on the quality of mS. If it is a good quality and is to be stored, 3 quality is acceptable, to be realized, 0 3 - with unacceptable quality. $ (L

Description

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The invention sticks to the meat industry, namely to the method for determining the quality of chilled meat on the market, with the co-operative enterprises and refrigerators.

The aim of the invention is to improve the accuracy of determining the quality of meat at any stage of storage,

The way to control the quality of the pulverized meat is that, after sampling from the most important, the RSM is. cattle in the area of 9-12 ribs to the definition in them of the oderksany products of proteapis (N) and muscle tissue: N (), to water-holding capacity

N

R

BUT

), calculate the coefficient; P2

10.36 0.43. N

Xi)

(2)

(3)

and a generalized indicator of quality ma sa Q) in points by the formula30

3.3

(four)

V:

40

 And in -J- with

A score in comparison with an assessment of the quality of meat in dimensionless values improves the accuracy of control; in this case, the need for an estimate of the quality of mA in the initial state (to a cold process) is eliminated.

P | I M i i, In the test mass, the content of N protein products, is 12.59 mg of tyrosine per LLP of congenital tissue, pH of Congenital Nrts tissue 6.36, water retention capacity Ne (.68., 94%.

Substituting the values of N, Npj, j,. in formulas (1) - (3) to determine the coefficients A, B, C, we get A - 0.24 B 0.15 C 0.16.

The generalized quality indicator of this ma sa Q is equal to Q BdO score of 50 V in another batch of chilled ma

m - 1st about mg shooting. . n - too m baby

.-f

Np 5.29, Ng.

Substituting these values according to formula (1) (4), we obtain

A - 0.49 V 0.231 С Oj24; - 3.44 points,

In the third installment m sa

N 20.6

. .

100g baby cloth

0

five

0

0

:

0

0

Np ,, - 6.9; 54.4%

For this purpose, MASA 0.80, B 0.12 C O / iii Q 2.9 points.

It was carried out on pa1) allelic study of the quality of mA by the proposed method and on the 9th scale that it was established that - Q.1CO is good quality and should be stored 3 Qi 5eMe is subject to realization; - m from 1tr celemny to ach e with tv a "

Thus, from the definition of a generalized quality index of k - ea in a batch of m-sa, it follows that the first napt-i is benign and can be stored, the second batch is of acceptable quality, but the implementation of the third batch is unacceptable.

I,

The proposed method, in comparison with the known, allows to increase the efficiency of monitoring, as it allows to evaluate the quality of the car, at any stage of storage and to establish the possibility of its storage j, at the same time, it is impossible to measure the measured values of meat quality indicators (before cooling). - processing and storage), which is not possible in manufacturing operations.

Claims (1)

Invention Formula The method of determining the quality of chilled cattle cattle by the point system, which involves taking samples from the longest cattle in the region of 9–12 fins and determining the quality according to the point system, which is different in order to improve the accuracy of the plant quality. at any stage of storage, the measured sample of the protein is the content of proteolysis products — the pH of the muscle tissue to the water retention capacity; the coefficients are calculated, respectively, the content of the proteolysis products N in lo, the pH of muscle tissue Npi,, vodoudkrzhivavdschuyu ability mshechnoy tissue and generalized indicator of meat quality Q from the formula 3.3  A + B + C "10, ZB-0, DZN" ko FF ient, taking into account   3,, 40- “uef. f taking into account the pH of muscle tissue  l   0,24N -9, taking into account water retention ability of muscle tissue the content and the scoring of the quality of cool- ing goods of a primary system are determined by reference to a theory in the media; is a quality indicator.