TENDERIZING MACHINES FOR TRADITIONAL MEAT PRODUCTS PROCESSING

 Adrian Roşca^1*, 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