CONSIDERATIONS ON COMPRESSION STRENGTH OF TENDERIZED PORK MEAT BY USING MECHANICAL PROCESSING

Authors

  • Daniela Rosca University of Craiova, Faculty of Electrical Engineering
  • Carlos Csatlos Transilvania University of Brasov, Food and Tourism Faculty
  • Adrian Rosca University of Craiova, Agriculture and Horticulture Faculty

Abstract

The paper presents a mathematical model for compression strength for of tenderizedpork meat by using mechanical process. The mathematical model is based on compression characteristic diagrams that are experimentally determined during pork meat tenderization by using statically pressing. In order to decrease the wet curing / marinating period,the tenderizing process consists in several pressing of the pork meat, before the wet currying tenderizing for a certain period. The paper presents characteristic shear force amount obtained by using Werner - Bratzler testing method for the cured - smokedfinal product pressing tenderized, in comparison with the no tenderized cured-smoked final product sample.

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Published

2014-12-03