THE INFLUENCE OF PRESSURING AND VACUUMING CYCLICPROCESSON TENDERIZING BEEF PASTRAMI

Authors

  • Daniela Rosca University of Craiova, Faculty of Electrical Engineering
  • Adrian Rosca University of Craiova, Agriculture and Horticulture Faculty

Abstract

The paper presents the mechanical characteristics of Romanian traditional cured-smoked product "Beef Pastrami" type, made by using beef rawtenderized after successive pressuring and vacuuming cyclic process.These characteristics are based on the shear force diagrams obtained by using Werner - Bratzler testing method of the final product, before and after tenderizing process by using pressuring and vacuuming cyclic process. To decrease the duration of curing / marinating period, the performed tenderizing process is represented in 24 min pressuring and vacuuming cyclic processes consisting in successive pressuring and de - pressuring cyclic processing (0…10 bar), followed by vacuumingand de - vacuuming cyclic processing (0…-0,85 bar). The paper presents characteristic shear force amount obtained by using Werner - Bratzler testing method for thetenderized and cured-smoked final product, in comparison with the no tenderized meat sample.

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Published

2014-12-03