Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology

Igor Palamarchuk; Oksana Shtonda; Kateryna Semeniuk; Oksana Topchii; Alla Petryna

doi:10.5219/1926

Authors

Igor Palamarchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine
Oksana Shtonda National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, Kyiv, 03040, Ukraine, Tel.: +38(050)1406657
Kateryna Semeniuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, Kyiv, 03040, Ukraine, Tel.: +38(093)1077003
Oksana Topchii National University of Food Technology, Department of Meat and Meat Products Technology, Educational Scientific Institute of Food Technologies, Volodymyrska Str., 68, 01601 Kyiv, Ukraine
Alla Petryna National University of Food Technology, Department of Meat and Meat Products Technology, Educational Scientific Institute of Food Technologies, Volodymyrska Str., 68, 01601 Kyiv, Ukraine

DOI:

https://doi.org/10.5219/1926

Keywords:

marinating, massaging, beef, pork, mass exchange

Abstract

The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of marinades within the meat, mechanical processing of the raw material is necessary, specifically using the massaging process, to achieve uniform distribution of curing agents, changes in structure, and increased activity of enzymatic systems utilized in marinades. The main goal of this study is to model the massaging process, which allows the processing of the obtained experimental data in the form of a criterion equation. For the research, 8 samples were used, including 3 experimental pork samples and 1 control, as well as 3 experimental beef samples and 1 control. The main components of the samples include pork meat, beef meat, canola oil, sunflower oil, olive oil, curing ingredients, spices and seasonings, bromelain enzyme, and yeast extract. To carry out the massaging process in the investigated procedure, a massager of the model MAL 50-1500 was employed. The research results indicate that the determined mass transfer equation demonstrates a predominant influence in the investigated massaging process, involving changes in the concentration of sunflower, canola, and olive oil in the product, affecting the diffusion coefficient, size of dispersed phase particles, and mass transfer coefficient within the load.

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