期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2017
卷号：1
期号：10
页码：63-69
DOI：10.15587/1729-4061.2017.93453
语种：English
出版社：PC Technology Center
摘要：We proposed an improved express-method to examine structural-mechanical properties of turkey meat, based on determining the relaxation effort and penetration. Changes in elasticity and relaxation effort of chilled turkey fillet at different storage periods are characterized.The designed installation makes it possible to explore and analyze the structural and mechanical properties by the method of axial deformation in 20...30 min. with a sensitivity that allows detecting changes in the structure that are undetectable organoleptically.We described changes in elasticity and relaxation effort of chilled turkey fillet with different shelf life. It was established that organoleptically pronounced changes in the structural-mechanical properties of turkey fillet occur in 46 hours of storage. First, the relaxation slows down, the limit of elasticity is reduced, which, in the combination with the lower tensile strength of the fibers, allows us to recommend it for the formation of natural culinary products with a required shape.The proposed technique to analyze the results of relaxation and axial penetration makes it possible to draw conclusions about the structural-mechanical properties of turkey meat, the term of its storage, as well as to recommend the examined samples for a certain type of culinary treatment.The method we developed might be implemented under conditions of small-scale production or laboratories at the wholesale trade enterprises to determine quality of raw materials.
