SU712068A1 - Meat tenderization method - Google Patents
Meat tenderization method Download PDFInfo
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- SU712068A1 SU712068A1 SU782673150A SU2673150A SU712068A1 SU 712068 A1 SU712068 A1 SU 712068A1 SU 782673150 A SU782673150 A SU 782673150A SU 2673150 A SU2673150 A SU 2673150A SU 712068 A1 SU712068 A1 SU 712068A1
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- SU
- USSR - Soviet Union
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- meat
- electrodes
- meat tenderization
- tenderization method
- tenderization
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Description
(54) СПОСОБ ТЕНДЕРИЗАЦИИ МЯСА(54) METHOD FOR TENDERIZING MEAT
Изобретение относитс к м сной промышленности. Известен способ тендеризации м са, предусматривающий ввод одного электрода в заднюю конечность туши после убо скота, а другого электро да в начало спинного мозга. Согласно этому способу на электро ды подают ток напр жением 1750-ЗООО в течение 3-10 мин, в результате че го м со в месте ввода электродов под горает, обугливаетс и становитс н пригодным «в пищу. Целью изобретени вл етс предотвращение пригорани м са. Это достигаетс тем, что после ввода электродов на них подают ток напр жением 700-800 В с частотой 200-250 импульсов в секунду в течение 1-2 мин. Способ осуществл етс следующим образом. Провод т тендеризацию м сных туш путем вЁода электродов в начало спинного мозга и в одну из задних конечностей в течение 2 мин напр жением 800 В с частотой 200 импульсов в секунду. Гов жьи туши обрабатывают через 30 мин после убо , а данные снимают через 2 ч после тендеризации туш электрическим током. При увеличении времени обработки свыше 2 мин з местах ввода электродов м со начинает подгорать, а усилие среза, показывающее степень тендеризации , практически не измен етс . Полученные данные сведены в таблицу .The invention relates to the meat industry. A known method of meat tenderization involves the insertion of one electrode into the hind limb of the carcass after the slaughter of cattle, and the other electrode into the beginning of the spinal cord. According to this method, the electrodes are supplied with a voltage of 1750-ZOOO for 3-10 minutes, as a result of which the current at the point of input of the electrodes burns, becomes charred and becomes n "suitable for food." The aim of the invention is to prevent burning of meat. This is achieved by the fact that after entering the electrodes, they are supplied with a voltage of 700-800 V with a frequency of 200-250 pulses per second for 1-2 minutes. The method is carried out as follows. Tenderization of meat carcasses is carried out by wiring electrodes to the beginning of the spinal cord and to one of the hind limbs for 2 minutes at a voltage of 800 V with a frequency of 200 pulses per second. Beef carcasses are processed 30 minutes after slaughter, and the data are removed 2 hours after the tenderization of carcasses with electric current. With an increase in processing time of over 2 min from the points of input of electrodes, the m s begins to burn, and the shear force, indicating the degree of tenderization, remains almost unchanged. The data obtained are tabulated.
по сравнению с существующим способом возможность интенсифицировать процесс тендеризации м са, сократить йрем обработки м сных туш, а так (е позвол ет избежать потерь м са от его обугливани и подгорани в местах ввода электродов.in comparison with the existing method, it is possible to intensify the process of meat tendering, to reduce the processing time of meat carcasses, and also (it avoids the loss of meat from its charring and burning in the places of input of electrodes).
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU782673150A SU712068A1 (en) | 1978-08-09 | 1978-08-09 | Meat tenderization method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU782673150A SU712068A1 (en) | 1978-08-09 | 1978-08-09 | Meat tenderization method |
Publications (1)
Publication Number | Publication Date |
---|---|
SU712068A1 true SU712068A1 (en) | 1980-01-30 |
Family
ID=20788933
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU782673150A SU712068A1 (en) | 1978-08-09 | 1978-08-09 | Meat tenderization method |
Country Status (1)
Country | Link |
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SU (1) | SU712068A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4358872A (en) * | 1981-01-06 | 1982-11-16 | Vanzandt Mordecai M | Apparatus for tenderizing meat |
-
1978
- 1978-08-09 SU SU782673150A patent/SU712068A1/en active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4358872A (en) * | 1981-01-06 | 1982-11-16 | Vanzandt Mordecai M | Apparatus for tenderizing meat |
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