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
References
1. Nasonova, V. V. Perspektivnye puti ispol'zovanija subproduktov [Promising ways to use by-products] // Teorija i praktika pererabotki mjasa. – 2018. – №3. – S.64–73
2. Lebedeva, L. I. Ispol'zovanie subproduktov v Rossii i za rubezhom [Use of by-products in Russia and abroad] / L. I. Lebedeva, V. V. Nasonova, M. I. Verevkina // Vse o mjase. – 2016. – №5. – S.8–12
3. Hodoreva, O. G. Subprodukty govjazh'i: aminokislotnyj sostav i sbalansirovannost' belka [Beef by-products: amino acid composition and protein balance] / O. G. Hodoreva, K. A. Marchenko, S. A. Gordynec // Aktual'nye voprosy pererabotki mjasnogo i molochnogo syr'ja: sb. nauch. tr. / RUP «Institut mjaso-molochnoj promyshlennosti»; redkol.: G. V. Gusakov (gl. red.) [i dr.]. – Minsk, 2022. – Vyp. 16. – S. 140–147.
4. Antipova, L. V. Prikladnaja biotehnologija. UIRS dlja special'nosti 270900: uchebnoe posobie dlja vuzov [Applied Biotechnology. UIRS for the specialty 270900: textbook for universities] / L. V. Antipova, I. A. Glotova, A. I. Zharinov; Nauch. red. L. V. Antipova. – SPb.: GIORD, 2003. – 288 s.
5. Antipova, L. V. Metody issledovanija mjasa i mjasnyh produktov [Methods for the study of meat and meat products] / L. V. Antipova, I. A Glotova, I. A. Rogov. – M.: Kolos, 2001. – 376 s
6. Maksimov, A. S. Reologija pishhevyh produktov. Laboratornyj praktikum [Rheology of food products. Laboratory workshop] / A. S. Maksimov, V. Ja. Chernyh. – SPb.: GIORD, 2006. – 176 s.
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.)
Views: 79
Email this article 