G.V. Seroklinov1, A.V. Gunko2
1Siberian Physical-Technical Institute of Agrarian Problems, pos. Krasnoobsk, Novosibirsky r-n, Novosibirskaya obl., 630501, Russian Federation
2Novosibirsk State Technical University, prosp. Karla Marksa, 20, Novosibirsk, 630092, Russian Federation
Summary. This analysis was undertaken to develop an express method to evaluate the quality of raw meat during secondary processing. Among others, meat processing may involve injection of special (brine) solutions into the muscle tissue of individual cuts or carcass sides. The method is based on the polarization of meat sample near the electrode under constant current conditions. Electrode voltage changes correlate with the amount of liquid additionally injected into the meat. We analyzed 16 samples of pork and 7 beef samples. For each meat sample, three parameters were measured: maximum polarization value, steady-state (final) value, and the difference between the two values. Regression analysis was performed to uncover the association between injection volume and the observed polarization values. We found that relative error values for raw beef and pork samples were 1 and 9%, respectively. Importantly, our approach can be applied to reliably estimate the volume of the injected liquid in raw meat from individual cuts either following injection procedure or during the storage and downstream technological processing steps. A device allowing convenient assessment of injection levels in raw meat was developed.
Keywords: method, raw meat, injection level, regression analysis, polarization, device.
Author Details: G.V. Seroklinov, Cand. Sc. (Tech.), leading research fellow (e -mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A.V. Gunko, Cand. Sc. (Tech.), assoc. prof.
For citation: Seroklinov G.V., Gunko A.V. Assessment of Injection Level of Raw Meat. Dostizheniya nauki i tekhniki APK. 2016. V.30. No 3. Pp. 81-84 (In Russ.).