Production of Semi-Smoked Sausages Using Grinding of Raw Material by Milling

B.R. Kapovsky; T.G. Kuznetsova; A.B. Lisitsyn; V.V. Nasonova; A.N. Zakharov; A.A. Motovilina

Production of Semi-Smoked Sausages Using Grinding of Raw Material by Milling

In: 63rd International Congress of Meat Science and Technology

Authors:

B.R. Kapovsky

B.R. Kapovsky FGBNU ‘The V. M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; system@vniimp.ru

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T.G. Kuznetsova

T.G. Kuznetsova FGBNU ‘The V. M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; system@vniimp.ru

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A.B. Lisitsyn

A.B. Lisitsyn FGBNU ‘The V. M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; system@vniimp.ru

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V.V. Nasonova

V.V. Nasonova FGBNU ‘The V. M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; system@vniimp.ru

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A.N. Zakharov

A.N. Zakharov FGBNU ‘The V. M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; system@vniimp.ru

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A.A. Motovilina

A.A. Motovilina FGBNU ‘The V. M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; system@vniimp.ru

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Type:: Chapter

Pages:: 670–672

DOI:: https://doi.org/10.3920/9789086868605_299

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The article presents the research results of semi-smoked sausage samples produced from frozen block meat using new method of raw material grinding by milling. To produce test samples of semi-smoked sausage from frozen raw materials ground by milling, experimental meat blocks were used, which were cut from meat blocks of the industrial size (second grade beef) containing large amounts of the connective tissue. In the study of meat products, control samples were presented by semi-smoked sausages produced according to the traditional technological workflow with meat grinding in a grinder with a plate hole diameter of 5 mm and preparation of minced meat in a cutter. To produce test samples, grinding of frozen raw material was carried out only by milling with preparation of minced meat in a mixer. The research established that new method of frozen raw material grinding by milling did not affect the physicochemical and microbiological parameters of semi-smoked sausages while their sensory properties were characterized by more pronounced color, flavor and taste. Compared to the control, the structure of minced meat for sausage test samples was characterized by smaller particle size of muscle tissue (110 μm to 320 μm), which was 2 times less than in the control.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Production of Semi-Smoked Sausages Using Grinding of Raw Material by Milling

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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