The effect of vibration massage on the salting process of ostrich meat
Keywords:meat massage, vibrating massagers, mixing, oscillating system, oscillation amplitude
Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations and uniform structure formation of viscous and elastic-plastic raw materials, in particular, minced meat, subject to increased contact interaction while minimizing the force on the products, is relevant to the conducted research. The purpose of this work is to substantiate the technological preparation modes of the given minced meat with the use of a developed vibrating massager, as well as to determine the kinematic parameters of the oscillation system and graphic-analytical analysis of their change. The experimental model of the vibrating massager with an eccentric drive mechanism, a measuring evaluation base of rheological characteristics of the minced ostrich meat, and kinematic parameters of the vibrating drive of the massager, in particular, amplitude-frequency and speed characteristics were developed to carry out the specified tasks. High technological results were obtained when using the forced eccentric drive of the massager, which is characterized by a minimum mass of the oscillation masses of the parts compared to traditional unbalanced vibrators, which allow reducing 2 - 2.5 times the energy consumption to drive the vibrating massager under study. The practical value of the conducted work includes the use of the eccentric forced vibrating exciter for obtaining the force control over the minced meat to be formed, which reduces the oscillation masses of the drive and minimizes the energy consumption for the process, accordingly; it has the simplest structure among the mechanical vibrators, significantly reduces the dynamic loads on the supporting units of the vibrator as well as provides a sufficiently high contact interaction for both the vibration impact and the processing intensity in general.
Berher A. D. (2017). Current trends in the development of the meat processing industry of Ukraine. In Intellekt XXI (Vol. 1, pp. 41–51). Helvetica.
Shtonda, O., & Israelian, V. (2021). Changes in functional and technological indicators of African ostrich meat under the action of vegetable enzymes in the composition of salting brine. In Naukovì dopovìdì Nacìonalʹnogo unìversitetu bìoresursiv ì prirodokoristuvannâ Ukraïni (Issue 1(89)). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/dopovidi2021.01.004 DOI: https://doi.org/10.31548/dopovidi2021.01.004
TU U 15.1-2497315254-001:2006 Ostrich meat and offal. Specifications.
DSTU 3583. 2015. Table salt. General technical conditions. Quality management systems – Requirements.
DSTU 4623, 2006 White sugar. General technical conditions. Quality management systems – Requirements.
GOST 32781, 2014. Food additives. sodium nitrite. General specifications. Quality management systems – Requirements.
Holembovska, N., Tyshchenko, L., Slobodyanyuk, N., Israelian, V., Kryzhova, Y., Ivaniuta, A., Pylypchuk, О., Menchynska, A., Shtonda, O., & Nosevych, D. (2021). Use of aromatic root vegetables in the technology of freshwater fish preserves. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 296–305). HACCP Consulting. https://doi.org/10.5219/1581 DOI: https://doi.org/10.5219/1581
Koval, O. A. (2013). Intense pickling. Achievements, problems, and prospects for the development of hotel and restaurant and tourism business: materials of the II All-Ukrainian scientific-practical conference (pp. 168–170). http://dspace.nuft.edu.ua/jspui/handle/123456789/24310
Bal-Prylypko, L., Yancheva, M., Paska, M., Ryabovol, M., Nikolaenko, M., Israelian, V., Pylypchuk, O., Tverezovska, N., Kushnir, Y., & Nazarenko, M. (2022). The study of the intensification of technological parameters of the sausage production process. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 27–41). HACCP Consulting. https://doi.org/10.5219/1712 DOI: https://doi.org/10.5219/1712
Ivaniuta, A., Menchynska, A., Nesterenko, N., Holembovska, N., Yemtcev, V., Marchyshyna, Y., Kryzhova, Y., Ochkolyas, E., Pylypchuk, О., & Israelian, V. (2021). The use of secondary fish raw materials from silver carp in the technology of structuring agents. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 546–554). HACCP Consulting. https://doi.org/10.5219/1626 DOI: https://doi.org/10.5219/1626
Palamarchuk, I., Tsurkan, O., & Kostenko, O. (2016) Vibratsiini protsesy ta obladnannia upererobnomu silskohospodarskomu vyrobnytstvi (Vibration processes and equipment in processing agricultural production). Vinnytsia: Higher School of Higher Education. 266 p.
Palamarchuk, I., Mushtruk, M., Sukhenko, V., Dudchenko, V., Korets, L., Litvinenko, A., Deviatko, O., Ulianko, S., & Slobodyanyuk, N. (2020). Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 239–246). HACCP Consulting. https://doi.org/10.5219/1305 DOI: https://doi.org/10.5219/1305
DSTU ISO 1442:2005 Meat and meat products. Moisture determination method (control method) – Requirements.
DSTU 8380:2015 Meat and meat products. The method of measuring the mass fraction of fat – Requirements.
GOST 25011-2017 Meat and meat products. Protein determination methods – Requirements.
DSTU ISO 936:2008 Meat and meat products. Methodology for determining the mass fraction of total ash – Requirements.
Antypova, L. V., Hlotova, Y. A., & Rohov, Y. A. (2001). Research methods of meat and meat products. Kolos, 376 p.
DSTU ISO 2917-2001. Meat and meat products. Determination of pH (control method) – Requirements.
Bober, A., Liashenko, M., Protsenko, L., Slobodyanyuk, N., Matseiko, L., Yashchuk, N., Gunko, S., & Mushtruk, M. (2020). Biochemical composition of the hops and quality of the finished beer. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 307–317). HACCP Consulting. https://doi.org/10.5219/1311 DOI: https://doi.org/10.5219/1311
Burger, M., Capasso, V., & Morale, D. (2007). On an aggregation model with long and short-range interactions. In Nonlinear Analysis: Real World Applications (Vol. 8, Issue 3, pp. 939–958). Elsevier BV. https://doi.org/10.1016/j.nonrwa.2006.04.002 DOI: https://doi.org/10.1016/j.nonrwa.2006.04.002
Palamarchuk, I., Vasyliv, V., Sarana, V., Mushtruk, M., Zheplinska, M., Burova, Z., Gudzenko, M., Filin, S., & Omelyanov, O. (2021). Substantiation of amplitude-frequency characteristics and design parameters of vibration exciter in volume oscillation separator. In Animal Science and Food Technology (Vol. 12, Issue 2). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal2021.02.006 DOI: https://doi.org/10.31548/animal2021.02.006
Ivanova, I., Serdiuk, M., Malkina, V., Bandura, I., Kovalenko, I., Tymoshchuk, T., Tonkha, O., Tsyz, O., Mushtruk, M., & Omelian, A. (2021). The study of soluble solids content accumulation dynamics under the influence of weather factors in the fruits of cherries. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 350–359). HACCP Consulting. https://doi.org/10.5219/1554 DOI: https://doi.org/10.5219/1554
Chuang, Y.-L., Huang, Y. R., D'Orsogna, M. R., & Bertozzi, A. L. (2007). Multi-Vehicle Flocking: Scalability of Cooperative Control Algorithms Using Pairwise Potentials. In Proceedings 2007 IEEE International Conference on Robotics and Automation. 2007 IEEE International Conference on Robotics and Automation. IEEE. https://doi.org/10.1109/robot.2007.363661 DOI: https://doi.org/10.1109/ROBOT.2007.363661
Couzin, I. D., Krause, J., Franks, N. R., & Levin, S. A. (2005). Effective leadership and decision-making in animal groups on the move. In Nature (Vol. 433, Issue 7025, pp. 513–516). Springer Science and Business Media LLC. https://doi.org/10.1038/nature03236 DOI: https://doi.org/10.1038/nature03236
Zajác, P., Czako, P., Čapla, J., Vietoris, V., Maršálková, L., Čurlej, J., Belej, Ľ., Golian, J., Benešová, L., & Martišová, P. (2018). The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count. In Potravinarstvo (Vol. 12, Issue 1). HACCP Consulting. https://doi.org/10.5219/856 DOI: https://doi.org/10.5219/856
Degond, P., & Motsch, S. (2008). Large Scale Dynamics of the Persistent Turning Walker Model of Fish Behavior. In Journal of Statistical Physics (Vol. 131, Issue 6, pp. 989–1021). Springer Science and Business Media LLC. https://doi.org/10.1007/s10955-008-9529-8 DOI: https://doi.org/10.1007/s10955-008-9529-8
Ha, S.-Y., & Liu, J.-G. (2009). A simple proof of the Cucker-Smale flocking dynamics and mean-field limit. In Communications in Mathematical Sciences (Vol. 7, Issue 2, pp. 297–325). International Press of Boston. https://doi.org/10.4310/cms.2009.v7.n2.a2 DOI: https://doi.org/10.4310/CMS.2009.v7.n2.a2
Kolyanovska, L., Palamarchuk, I., Sukhenko, Y., Mussabekova, A., Bissarinov, B., Popiel, P., Mushtruk, M., Sukhenko, V., Vasuliev, V., Semko, T., & Tyshchenko, L. (2019). Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of the heat of mass transfer. In R. S. Romaniuk, A. Smolarz, & W. Wójcik (Eds.), Optical Fibers and Their Applications 2018. SPIE. https://doi.org/10.1117/12.2522354 DOI: https://doi.org/10.1117/12.2522354
Mushtruk, M., Deviatko, O., Ulianko, S., Kanivets, N., & Mushtruk, N. (2021). An Agro-Industrial Complex Fat-Containing Wastes Synthesis Technology in Ecological Biofuel. In Lecture Notes in Mechanical Engineering (pp. 361–370). Springer International Publishing. https://doi.org/10.1007/978-3-030-77823-1_36 DOI: https://doi.org/10.1007/978-3-030-77823-1_36
Mushtruk, M., Gudzenko, M., Palamarchuk, I., Vasyliv, V., Slobodyanyuk, N., Kuts, A., Nychyk, O., Salavor, O., & Bober, A. (2020). Mathematical modeling of the oil extrusion process with pre-grinding of raw materials in a twin-screw extruder. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 937–944). HACCP Consulting. https://doi.org/10.5219/1436 DOI: https://doi.org/10.5219/1436
Cherednichenko, O., Bal-Prylypko, L., Paska, M., & Nikolaenko, M. (2021). The expediency of creation of technology for the production of meat products of long term of storage of the combined structure. In IOP Conference Series: Earth and Environmental Science (Vol. 723, Issue 3, p. 032086). IOP Publishing. https://doi.org/10.1088/1755-1315/723/3/032086 DOI: https://doi.org/10.1088/1755-1315/723/3/032086
Mushtruk, M., Vasyliv, V., Slobodaniuk, N., Mukoid, R., & Deviatko, O. (2020). Improvement of the Production Technology of Liquid Biofuel from Technical Fats and Oils. In Advances in Design, Simulation and Manufacturing III (pp. 377–386). Springer International Publishing. https://doi.org/10.1007/978-3-030-50491-5_36 DOI: https://doi.org/10.1007/978-3-030-50491-5_36
Nowak, D., & Lewicki, P. P. (2004). Infrared drying of apple slices. In Innovative Food Science & Emerging Technologies (Vol. 5, Issue 3, pp. 353–360). Elsevier BV. https://doi.org/10.1016/j.ifset.2004.03.003 DOI: https://doi.org/10.1016/j.ifset.2004.03.003
Zheplinska, M., Mushtruk, M., Kos, T., Vasyliv, V., Kryzhova, Y., Mukoid, R., Bilko, M., Kuts, A., Kambulova, Y., & Gunko, S. (2020). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 451–457). HACCP Consulting. https://doi.org/10.5219/1284 DOI: https://doi.org/10.5219/1284
Palamarchuk, I., Mushtruk, M., Vasyliv, V., & Zheplinska, M. (2019). Substantiation of regime parameters of vibrating conveyor infrared dryers. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 13, Issue 1, pp. 751–758). HACCP Consulting. https://doi.org/10.5219/1184 DOI: https://doi.org/10.5219/1184
Palamarchuk, I., Tsurkan, O., Palamarchuk, V., & Kharchenko, S. (2016). Research of competitiveness vibrovolnovoy conveyor infrared dryer for postharvest processing of grain. In Eastern-European Journal of Enterprise Technologies (Vol. 2, Issue 7(80), p. 79). Private Company Technology Center. https://doi.org/10.15587/1729-4061.2016.65887 DOI: https://doi.org/10.15587/1729-4061.2016.65887
Shanina, O., Galyasnyj, I., Gavrysh, T., Dugina, K., Sukhenko, Y., Sukhenko, V., Miedviedieva, N., Mushtruk, M., Rozbytska, T., & Slobodyanyuk, N. (2019). Development of gluten-free non-yeasted dough structure as factor of bread quality formation. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 13, Issue 1, pp. 971–983). HACCP Consulting. https://doi.org/10.5219/1201 DOI: https://doi.org/10.5219/1201
Smetanska, I., Tonkha, O., Patyka, T., Hunaefi, D., Mamdouh, D., Patyka, M., Bukin, A., Mushtruk, M., Slobodyanyuk, N., & Omelian, A. (2021). The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 1–8). HACCP Consulting. https://doi.org/10.5219/1508 DOI: https://doi.org/10.5219/1508
Sukhenko, Y., Mushtruk, M., Vasyliv, V., Sukhenko, V., & Dudchenko, V. (2019). Production of Pumpkin Pectin Paste. In Lecture Notes in Mechanical Engineering (pp. 805–812). Springer International Publishing. https://doi.org/10.1007/978-3-030-22365-6_80 DOI: https://doi.org/10.1007/978-3-030-22365-6_80
Sukhenko, Y., Sukhenko, V., Mushtruk, M., & Litvinenko, A. (2018). Mathematical Model of Corrosive-Mechanic Wear Materials in Technological Medium of Food Industry. In Lecture Notes in Mechanical Engineering (pp. 507–514). Springer International Publishing. https://doi.org/10.1007/978-3-319-93587-4_53 DOI: https://doi.org/10.1007/978-3-319-93587-4_53
Zheplinska, M., Mushtruk, M., Vasyliv, V., Sarana, V., Gudzenko, M., Slobodyanyuk, N., Kuts, A., Tkachenko, S., & Mukoid, R. (2021). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 18–25). HACCP Consulting. https://doi.org/10.5219/1494 DOI: https://doi.org/10.5219/1494
Sesikashvili, O., & Zverev, S. (2018). Heating and dehydration of grain and cereals at a combined energy supply. In Potravinarstvo (Vol. 12, Issue 1). HACCP Consulting. https://doi.org/10.5219/840 DOI: https://doi.org/10.5219/840
Donchenko, L. V., Doroshenko, T. N., Krasnoselova, E. A., Konuhova, E. V., & Petrik, G. F. (2020). Impact of technological scheme of apple tree cultivation on fractional content of pectin substances. In IOP Conference Series: Earth and Environmental Science (Vol. 488, Issue 1, p. 012008). IOP Publishing. https://doi.org/10.1088/1755-1315/488/1/012008 DOI: https://doi.org/10.1088/1755-1315/488/1/012008
Koksharov, S. A., Aleeva, S. V., & Lepilova, O. V. (2019). Description of adsorption interactions of lead ions with functional groups of pectin-containing substances. In Journal of Molecular Liquids (Vol. 283, pp. 606–616). Elsevier BV. https://doi.org/10.1016/j.molliq.2019.03.109 DOI: https://doi.org/10.1016/j.molliq.2019.03.109
Salzano, A., Cotticelli, A., Marrone, R., D’Occhio, M. J., D’Onofrio, N., Neglia, G., Ambrosio, R. L., Balestrieri, M. L., & Campanile, G. (2021). Effect of Breeding Techniques and Prolonged Post Dry Aging Maturation Process on Biomolecule Levels in Raw Buffalo Meat. In Veterinary Sciences (Vol. 8, Issue 4, p. 66). MDPI AG. https://doi.org/10.3390/vetsci8040066 DOI: https://doi.org/10.3390/vetsci8040066
Ugnivenko, A., Kos, N., Nosevych, D., Mushtruk, M., Slobodyanyuk, N., Zasukha, Y., Otchenashko, V., Chumachenko, I., Gryshchenko, S., & Snizhko, O. (2022). The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 307–319). HACCP Consulting. https://doi.org/10.5219/1758 DOI: https://doi.org/10.5219/1758
Ramanathan, R., Mafi, G. G., Yoder, L., Perry, M., Pfeiffer, M., VanOverbeke, D. L., & Maheswarappa, N. B. (2020). Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality. In Meat Quality Analysis (pp. 67–80). Elsevier. https://doi.org/10.1016/b978-0-12-819233-7.00005-7 DOI: https://doi.org/10.1016/B978-0-12-819233-7.00005-7
How to Cite
Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).