Influence of the method of preparation of raw materials for the production of native steaks on their quality indicators and organoleptic characteristics

Abstract

Purpose. Study of the influence of various methods of preparing raw materials for the production of native steaks on quality and organoleptic characteristics. Materials and Methods. The object of research was native beef steaks, which were made from raw materials obtained by various preliminary processing. Depending on the type of technological influences, the organoleptic characteristics of products (GOST 32125-2013), shear stress (GOST 52601-2006) and mechanical strength of meat (GOST 31797-2012) were studied. Results. As a result of the experiment, it was revealed that the experimental products (native steaks) had high organoleptic characteristics, namely: a more pronounced taste, color and aroma, consistency. This was achieved due to increased proteolytic activity of proteins, their faster splitting into amino acids, which affects the taste formation. Also, when using the developed method for preparing raw materials, a higher complex effect on meat proteins of proteolytic enzymes of the gastric tract (pepsin and trypsin) was noted and, as a result, an increase in the digestibility of the studied steaks. The methods and modes of preliminary exposure and processing of raw materials contribute to the increase of the hydrothermal effect, which improves their consistency, namely: the steaks processed by the proposed method had better organoleptic properties and more worthy results in terms of the tension of the slice of boiled meat – 350 H/m2, mechanical strength – 52.70%. All this can favorably affect the further development of finished products. Conclusion. It has been established that the use of the developed method of processing raw materials for the preparation of native steaks has a positive effect on the organoleptic characteristics of products, and also improves their quality indicators, which makes it possible to obtain products with good organoleptic characteristics, as well as quality characteristics.