Structural and mechanical, functional and technological properties of beef by-products
Abstract
The results of studies on determination of functional and technological properties (waterbinding, water-retaining and fat-retaining properties) and structural and mechanical properties (ultimate shear stress, specific cutting force, adhesive stress, modulus of elasticity and ratio of elastic and plastic deformation) for beef by-products (liver, heart, scar with mesh, brains, kidneys, lungs, lips, legs, tail) are presented, and their comparative analysis with beef (hip part) was also carried out.
About the Authors
O. Г. Khodoreva
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
K. A. Marchenko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. A. Gordynets
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Khodoreva O.Г., Marchenko K.A., Gordynets S.A. Structural and mechanical, functional and technological properties of beef by-products. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):246-254. (In Russ.)
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