THE INFLUENCE OF PRESSURING AND VACUUMING CYCLICPROCESSON TENDERIZING BEEF PASTRAMI
AbstractThe 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 (0â€¦10 bar), followed by vacuumingand de - vacuuming cyclic processing (0â€¦-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.
Working Group 2: Soil Sciences