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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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