Processing of beef rumen with ultrasonic waves

Gulmira Serikbayevna Kenenbai; Urishbai Chomanovich Chomanov; Bakytzhan Bolatovna Omirzhanova; Amina Nurlanovna Tatieva; Rabiga Kassymbek; Gulzhan Zhumaliyeva

doi:10.5219/1794

Authors

Gulmira Serikbayevna Kenenbai Kazakh Research Institute of Processing and Food Industry LLP, Laboratory of Technology for Processing and Storage of Animal Products, 238 Gagarin Ave., 050060, Almaty, Republic of Kazakhstan, Tel.:+ 77023205856
Urishbai Chomanovich Chomanov Kazakh Research Institute of Processing and Food Industry LLP, Laboratory of Technology for Processing and Storage of Animal Products, 238 Gagarin Ave., 050060, Almaty, Republic of Kazakhstan, Tel.:+ 77017884556
Bakytzhan Bolatovna Omirzhanova Kazakh Scientific Research Institute of Processing and Food Industry LLP, Laboratory of Technology for Processing and Storage of Animal Products, 238 Gagarin Ave., 050060, Almaty, Republic of Kazakhstan, Tel.:+ 77781119415
Amina Nurlanovna Tatieva Kazakh Research Institute of Processing and Food Industry LLP, Laboratory of Technology for Processing and Storage of Animal Products, 238 Gagarin Ave., 050060, Almaty, Republic of Kazakhstan, Tel.:+77787930493
Rabiga Kassymbek Kazakh Research Institute of Processing and Food Industry LLP, Laboratory of Technology for Processing and Storage of Animal Products, 238 Gagarin Ave., 050060, Almaty, Republic of Kazakhstan, Tel.:+77787930493
Gulzhan Zhumaliyeva Kazakh Research Institute of Processing and Food Industry LLP, Laboratory of Technology for Processing and Storage of Animal Products, 238 Gagarin Ave., 050060, Almaty, Republic of Kazakhstan, Tel.:+77787930493

DOI:

https://doi.org/10.5219/1794

Keywords:

resource conservation, offal, beef rumen, ultrasound treatment, cutting efforts

Abstract

The article discusses the main trends in processing animal products, the development of technologies to improve their quality and technologies to preserve the quality indicators of the product over time. A review of the effects of ultrasound treatment on beef rumen is presented, and the main directions of ultrasound application are determined. The advantages of ultrasonic processing and its influence on the characteristics of raw meat were researched. The modes and parameters (frequency, intensity and duration) of ultrasound treatment of muscle tissue were established based on the results. This study evaluated the effect of ultrasound treatment on beef rumen's physical, microstructural and organoleptic characteristics. The physicochemical, mineral, microbiological, vitamin and amino acid composition of beef rumen and reticulum were also studied. Based on the results of the presented review, it can be concluded that the development of technologies for processing beef rumen with ultrasound is of potential interest. The optimal parameters are 400 and 600 W/m², with a frequency of 40 kHz, for 50-60 minutes.

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