Physicochemical Parameters of Yak Meat during Massaging and Salt Pickling

Yak meat can facilitate the development of new branches of animal husbandry and the meat industry. To improve the functional and technological properties of raw meat materials and improve the quality of premade products, a promising direction is the creation of new technological solutions based on the targeted use of natural food additives in the process of salt pickling.

To study the physicochemical parameters of yak meat (longissimus dorsi muscles) in the process of salt pickling and continuous massaging in a cyclic mode. The pH, moisture, fat, protein, and sodium chloride content was taken as the basis for the study of physicochemical parameters.

To determine the effect of massage, various methods were implemented, such as analysis, observation, accelerated method, etc. The protein content was determined by the Kjeldahl method on a Kjel-Foss-16200 device.

The study found that in fibers containing a large amount of glycine, the salting takes place faster. This process occurs due to the high permeability of the membranes. It has been determined that the longer the muscles, the faster the distribution process is. It was found that when massaging for up to 60 min, an increase in muscle fibers occurs along with the homogenisation of the protein mass. If the process is continued for up to 120 min, then the membrane begins to collapse in the meat, and the sarcolemma ruptures.

Based on the study, it was found that the most optimal massaging time is 90 min, which helps to reduce the production cycle.

Yak meat can facilitate the development of new branches of the meat industry. Highly efficient meat processing technologies are the main factor contributing to the increase in the competitiveness of meat products. The use of protein-vegetable compositions in brines makes it possible to improve organoleptic characteristics.