TENDERIZING MACHINES FOR TRADITIONAL MEAT PRODUCTS PROCESSING |
TENDERIZING MACHINES FOR TRADITIONAL MEAT PRODUCTS PROCESSING Adrian Roşca1*, Daniela Roşca2, Aurel Dorin Simion3
1University of Craiova, Faculty of Agriculture and Horticulture,Romania
ABSTRACT The paper presents an overview concerning the most utilized tenderizing machines by meat processors and two types of tenderizing machines realized by a small enterprise in its efforts to reduce the wet curing phase, during Romanians traditional cured-cooked produces processing. Untenderized row meat and tenderized row meat was used to produce three types of traditional Romanians cured-cooked produces, and then tested by using Warner - Bratzler shear force method. The paper represents an open frame for further experimental researches’ results obtained to reduce the wet curing phase during traditional Romanians cured-cooked produces processing in SME. Keywords: tenderizing machines, wet curing phase reducing, Warner - Bratzler method *Corresponding author: Adrian Rosca, phone: 0251.414.541; fax: 0251.414.541; E-mail: a This e-mail address is being protected from spambots. You need JavaScript enabled to view it 2University of Craiova, Faculty of Electrical Engineering, 13, A. I. Cuza Street, Craiova 3S.C. AVI – GIIS S.R.L. Stuparei, Valvea County |