[Effect of the rate of heating ground meat products with ultra-high frequency energy on completing their preparation].
The influence of the heating rate on the readiness of forced meat products determined from inactivation of the acid phosphatase and the temperature of the product, was studied. Changes in the enzyme activity and in organoleptic characteristics were studied by using forced meat prepared from high-quality beef (2 per cent of kitchen salt, curing in a salt solution for 24 hours at 4 degrees with addition of 25 per cent of water to the raw meat during cutting). The analyses were made when the temperature of the forced meat reached 68-80 degrees (with an interval of 1 degree) the rates of heating being as follows: 0, 1, 1, 2, 4, 6, 8, 10 degrees with the field tension ranging from 2000 up to 16000 V/m. The power applied amounted to 40-2000 W. The readiness of a product undergoing the UHF-treatment with different heating rates was found to be achieved at temperatures ranging from 72.0 to 75.2 degrees and it may be assessed objectively from inactivation of the acid phosphatase and with reference to the temperature of the product matching each heating rate individually. An equation from which the temperature of the forced meat products readiness may be determined is given.
D000135:Acid Phosphatase; D005525:Food-Processing Industry; D006358:Hot Temperature; D008460:Meat; D014586:USSR
D000135:Acid Phosphatase
Vliianie tempa nagreva miasnykh farshevykh izdeliĭ SVCh-énergieĭ na dostizhenie ikh gotovnosti